Muenster Bread Recipe
Muenster Bread Recipe photo by Taste of Home
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Muenster Bread Recipe

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4.5 5 9
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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 definitely worth the effort. -Melanie Mero, Ida, Michigan
TOTAL TIME: Prep: 20 min. + rising Bake: 45 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 45 min. + cooling
MAKES: 16 servings


  • 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

Nutritional Facts

1 slice: 273 calories, 16g fat (9g saturated fat), 71mg cholesterol, 399mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 11g protein.


  1. In a large bowl, dissolve yeast in milk. Add the butter, sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. 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.
  3. In a large bowl, beat egg and yolk; stir in cheese. Punch down dough; roll into a 16-in. circle.
  4. Place in a greased 10-in. cast-iron skillet or 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 10-15 minutes.
  5. 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 (16 slices).
Originally published as Muenster Bread in Taste of Home April/May 1995, p27

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gambles User ID: 941617 265940
Reviewed May. 14, 2017

"I was beyond excited to find this recipe. My neighbor gave us a very large block of muenster. I have been baking scratch bread for 5 years now so I have developed enough skills and confidence to try new recipes. I have no idea what I did wrong. If anyone reads this and has any ideas, please, please, please let me know. I have read the recipe dozens of times as well as reviewed my actions. I did think it was a lot of butter, but I continued on... For some reason that eludes me, I couldn't get gluten to form. I barely got a slight stretch much less the desired "window pane" bread makers look for. The other 4 reviews are positive, but unfortunately no one mentioned any pitfalls that I might have fallen in to. Bottom line: I made a very, very dense disc, but the gooey cheese was great when warm. After that it was trash. My main lesson learned was to never try new recipes for my mother on Mother's Day."

Sue Zappa User ID: 1094741 261767
Reviewed Feb. 25, 2017

"This makes a great Lenten or meatless day meal for a family! Just dip slices in pasta sauce & enjoy!"

kshea User ID: 2698812 5595
Reviewed Jan. 11, 2011

"I make this bread a few times a year. It is great!"

susanfraley User ID: 2668729 1562
Reviewed Jan. 13, 2010

"My daughter made this for a New Year's Eve party. I'd give 10 stars!"

mixandmatch User ID: 4086619 2522
Reviewed Jan. 10, 2010

"This recipe is a family favorite now. The bread has a great density to it that balances well with the muenster cheese. For variety, we will sometimes add pepperoni to it and dip our slices in pizza sauce."

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