Total TimePrep: 20 min. + rising Bake: 40 min. + cooling
Makes1 loaf (16 slices)
For those who had trouble with this recipe, first make sure your yeast is viable. If it's approaching the "Use By" date it might not be. The liquid should be approximately ROOM TEMPERATURE (if you don't have a thermometer). It's better to have it too cool rathe4r than too warm. Also, a half cup of butter is ONE STICK. Don't misread it as a half cube.. The amount of flour given in a bread recipe is an approximation. It will vary depending on a variety of factors. When it says to add enough flour to form a soft dough, that's exactly what it means. Don't try to add the entire amount if you don't need it. Next, don't under-knead the dough. Usually it just takes a little practice to know when you've kneaded it enough. The kneaded dough should be very soft, silky and will stretch without tearing, almost like elastic. Lastly, make sure you allow the dough to rise sufficiently. It could take less time or considerably more time than what's given in the recipe. Most bread dough can be left to rise in the refrigerator overnight if desired. It will develop a slightly yeastier flavor. Cover it with greased plastic and a heavy plate. Then let it come to room temp before you proceed. Make sure to preheat your oven. I've been baking all kinds of breads for many years. These tips should help. . . . .
Along time ago, I was fortunate to work with a young lady from Ida, MI. I think her name was Shawna, not positive now, but anyway she brought this magnificent Muenster Bread in to share at a pot luck we were having. Oh my gosh, I have made it for special occasions, gift giving and just because I was hungry for it. It is delicious!!! If I can make this bread anyone can, just follow the directions. You won't be sorry.
I was so excited to make this bread. I did not have any problems with this dough. I had to use part horseradish cheddar cheese to get the correct amount. Family thought the bread was tasteless, even with the horseradish cheese. Just bread and gooey cheese. Will not make again.
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.
This makes a great Lenten or meatless day meal for a family! Just dip slices in pasta sauce & enjoy!
I make this bread a few times a year. It is great!
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My daughter made this for a New Year's Eve party. I'd give 10 stars!
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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