Russian cheese bread

Yield: 1 Servings

Measure Ingredient
Equal to 1 loaf, Can use standard white recipe or a honey-wheat
2 pounds Muenster cheese (grated)
2 tablespoons Softened butter
1 Egg



Equipment: 9" x 1½" round cake tin Work: While dough is on its last rise prepare the cheese filling. In a large mixing bowl, combine the cheese, butter and egg. Beat vigorously with a large spoon or process in food processor, until soft and very smooth.

Preheat oven to 375. To make the round loaf, punch down dough, then roll out on a lightly floured board to 22" in diameter.

Use the dough to line a buttered layer cake tin. Fill dough with cheese mixture, folding in ends of dough. Let lough rest for 10-15 minutes. Bake in center of oven until golden brown. Turn bread out onto a wire cake rack and cool slightly before serving.

Posted to FOODWINE Digest 29 Dec 96 From: Paula Laurita <PLaurita@...> Date: Mon, 30 Dec 1996 14:56:15 -0500

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