I make this for my son. He loves Muenster cheese and of course homemade bread and when I saw this recipe I knew it would be right up his alley. I try to make it as a birthday treat for him when I can. This year I could. Being from Wisconsin we are all about our cheese. So how could this fail? Cheese baked into your bread? Oh yeah. Perfect all by itself or with a steaming bowl of soup or stew. One slice is never enough. Enjoy.
Yield: 1 loaf
2 packages active dry yeast
1-cup warm milk (110 to 115 degrees)
½ cup butter softened
2 Tbsp. sugar
1 tsp. salt
3¼ to 3¾ cups all purpose flour
1 egg plus 1 egg yolk
4 cups (1 lb.) shredded Muenster Cheese
1 egg white, beaten
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 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 cheese mixture into center of dough.
Gather dough up over filling in 1 ½” pleats. Gently squeeze pleats together at top and twist to make a topknot. Allow to rise 10-15 minutes. Bake at 375 degrees for 45-50 minutes. Cool on a wire rack for 20 minutes. Serve warm.
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