Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Breads Yeast >> Muenster

Print this Recipe    Muenster

Sweet Muenster Bread

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 to 4 cups flour

2 pounds, Sweet Muenster cheese, grated or ground
1 egg
3 tablespoons melted butter

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 by combining cheese, egg and butter.

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.