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Muenster Bread

 Muenster Bread
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
16 ServingsPrep: 20 min. + rising Bake: 45 min. + cooling


  • 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 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.
  • 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 10-15
  • minutes.
  • Brush loaf with egg white. Bake at 375° for 40-45 minutes. Cool

2 of 2

Muenster Bread (continued)

Directions (continued)

  • on a wire rack for 20 minutes. Serve warm. Yield: 1 loaf (16
  • slices).
Nutritional Facts: 1 serving (1 slice) equals 273 calories, 16 g fat (9 g saturated fat), 71 mg cholesterol, 399 mg sodium, 22 g carbohydrate, 1 g fiber, 11 g protein.