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Muenster Bread
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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 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.
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |