Total TimePrep: 20 min. + rising Bake: 40 min. + cooling
Makes1 loaf (16 slices)
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!
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.