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Muenster Bread

Many years ago my sister and I won blue ribbons in 4-H with this bread. 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: 40 min. + cooling
  • Makes
    1 loaf (16 slices)


  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm 2% 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 large egg plus 1 large egg yolk, room temperature
  • 4 cups shredded Muenster cheese
  • 1 large 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, 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 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 topknot. Let rise 10-15 minutes.
  • Brush loaf with egg white. Bake at 375° for 40-45 minutes. Cool on a wire rack for 20 minutes. Serve warm.
Nutrition Facts
1 slice: 273 calories, 16g fat (9g saturated fat), 71mg cholesterol, 399mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 11g protein.

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  • Katy's mom
    Feb 19, 2021

    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. . . . .

  • dkstelm
    Dec 15, 2020

    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.

  • redcow
    Jan 1, 2018

    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.

  • gambles
    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
    Feb 25, 2017

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

  • kshea
    Jan 11, 2011

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

  • tangomango
    Dec 19, 2010

    No comment left

  • susanfraley
    Jan 13, 2010

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

  • mixandmatch
    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.

  • katlaydee3
    Mar 16, 2009

    No comment left