Muenster bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| \"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 | ||
| 2 | packs | (1/4 oz. ea.) active dry yeast |
| 1 | cup | Warm water (110-115 degrees) |
| ½ | cup | Butter, softened |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Salt |
| 3¼ | cup | (To 3 3/4 cups) Flour |
| 1 | Egg plus 1 egg yolk | |
| 4 | cups | (1 lb) Meunster cheese, shredded |
| 1 | Egg white, beaten | |
Directions
In a large mixing bowl, dissolve yeast in milk. Add butter, sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; 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 dough down; roll into a 16" circle. Place in a greased 9" round cake pan, letting dough drape over the edges. Spoon the cheese mixture into center of dough. Gather dough up over filling in 1½" 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 degrees for 45-50 minutes. Cool on a wire rack for 20 minutes. Serve warm. Makes: 1 loaf From: "Taste of Home" Magazine, April/May 1995
Submitted By DEBBIE CARLSON On 04-14-95