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Reusable food wraps — cheese storage, bread wrapping, bowl covering
French double cream Brie — baked Brie, cheese boards, sandwiches
Premium bread machine — dual kneading blades, rectangular loaf
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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Reusable food wraps — cheese storage, bread wrapping, bowl covering
French double cream Brie — baked Brie, cheese boards, sandwiches
Premium bread machine — dual kneading blades, rectangular loaf
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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Coat frozen bread well with vegetable oil and thaw bread in a sealed freezer bag (about 4 hours). Mix remaining ingredients. Roll out thawed bread into rectangles 7-inches wide and 10-inches long on floured bread board. Spread mixture on each triangle. Roll up each triangle jelly roll fashion and seal edges (roll should be 7-inches wide when finished rolling). Bake at 375° for 45 minutes or until golden brown. Let stand 10 minutes and then slice lengthwise first and then across like you would fresh bread; this will give you finger size pieces.