Hi All,
I picked this from a web site and gave it a try yesterday and it is
very good. Hope you like it too. It's an easy bread to make. Enjoy.
Sally E.
* Exported from MasterCook *
Sweet Muenster Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages dry yeast
1/4 cup warm water
1 cup warm milk
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1/2 cup melted butter
3 cups flour -- (3 to 4)
FILLING
2 pounds Munster Cheese -- grated
1 egg
3 tablespoons butter -- melted
Sprinkle yeast over the warm water, stirring with a fork until dissolved.
Set aside. In a mixing bowl, combine the milk, sugar, salt, and melted
butter. Blend well and add the yeast mixture. Beat in 2 cups of flour until
mixture is smooth. Add sufficient flour to make a soft, workable dough. Turn
out on a lightly floured board and knead until smooth and satiny, about 8
minutes. Round into a ball and place in a warm, greased bowl, turning to
coat the top. Allow to double in bulk, about 1 hour. Punch the dough down
and allow a second rising, about 30 minutes. Meanwhile prepare the filling.
Spray a 10" cake pan with PAM. Punch the dough down, turn out on a floured
board, cover, and let rest 10 to 15 minutes. Roll into a large circle 24 to
26" in diameter. If dough resists, cover and let rest again. Fold circle of
dough in half and lay across half of the cake pan. Unfold the dough.
Carefully lift and press dough to fit into the pan leaving a skirt of dough
draped over the rim. Mound the cheese on the dough forming it higher in the
center. Pick up the skirt of dough and begin to pleat in loose folds around
the mounded cheese, lifting and rotating the pan as you progress. Gather the
ends on top together and twist into a knob. Take both hands and encircle the
bottom of the knob and give a firm twist. If any dough is torn, pinch
together firmly. Set loaf aside 15 minutes. Give the knob on more twist.
Bake in a preheated 375F oven 1 hour, or until golden brown. If top becomes
too brown, cover with foil the last 15 minutes. Let bread cool in cake tin
on a wire rack. Do not attempt to slice until the cheese has congealed.
Reheat if you wish to serve warm.This bread stems from middle Europe. It can
be frozen, served warm, room temperature, or chilled. Do not substitute any
other cheese
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