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Muenster Bread |
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Serves: 8 Print this RecipeYield: 1 loaf My sister and I won blue ribbons in 4-H with this bread many years ago. The recipe makes a beautiful, round golden loaf. With a layer of cheese peeking out of every slice, it's hard to resist. Melanie Mero, Ida, Michigan 2 (7 1/4-ounce) packages active dry yeast 1 cup warm milk (110° to 115°) 1/2 cup butter or margarine, softened 2 tablespoons sugar 1 teaspoon salt 3-1/4 to 3-3/4 cups all-purpose flour 1 egg plus 1 egg yolk 4 cups (1 pound) shredded Muenster cheese 1 egg white, beaten In a large mixing bowl, dissolve yeast in milk. Add butter, sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. In a large bowl, beat egg and yolk; stir in cheese. Punch dough down; roll into a 16-in. circle. Place in a greased 9-in. round cake pan, letting dough drape over the edges. Spoon the cheese mixture into center of dough. Gather dough up over filling in 1-1/2-in. pleats. Gently squeeze pleats together at top and twist to make a top knot. Allow to rise 10-15 minutes. Brush loaf with egg white. Bake at 375° for 45-50 minutes. Cool on a wire rack for 20 minutes. Serve warm. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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