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Muenster Bread

2 packages (1/4 ounce each) active dry yeast
1 cup warm milk (110° to 115°)
1/2 cup butter, 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

Printed from tasteofhome.com Oct 6, 2008

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Muenster Bread cont.

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 down dough; roll into a 16-in. circle. Place in a
greased 9-in. round baking 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 to 15 minutes.
Brush loaf with egg white. Bake at 375° for 40-45 minutes. Cool
on a wire rack for 20 minutes. Serve warm.

Yield: 1 loaf.