Recipe: Sweet Muenster Bread

Sweet Muenster Bread
rec.food.cooking/Anguilla/2001
Adapted from Mary s Bread Basket and Soup Kettle by Mary Gubser, William Morrow and Company, Inc 1975

An old favorite recipe of mine and is sooooo good. I especially like to make this bread around the holidays. Is wonderful on a buffet table (or anywhere else!).

An unusual bread that stems from middle Europe. Can be frozen. You may serve warm, room temperature, or chilled. Do not substitute cheese.

Bread:
2 packages dry or compressed 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

Filling:
2 lbs Sweet Muenster cheese, grated or ground
1 egg
3 tablespoons melted butter

Dissolve yeast in warm water, stirring with a fork and set aside.

Combine milk, sugar, salt and 1/2 cup melted butter. Blend well and add to yeast mixture. Add 2 cups flour and beat until mixture is smooth. Add sufficient additional flour (1-2 cups) to make a soft workable dough. Turn out and knead on a lightly floured board until about 8 minutes, until smooth and satiny. Place in a warm greased bowl, cover and allow to double in bulk, approximately 1 hour.

Punch down and give a second rising of about 30 minutes.

Meanwhile prepare filling by mixing the Muenster Cheese, egg and 3 tablespoons melted butter.

Brush a 10-inch cake tin with melted butter.

Punch dough down, turn out on a lightly floured board, cover and let it rest for 10-15 minutes.

Roll dough into a large circle 24-26 inches in diameter. Cover and allow dough to rest if it resists. Fold dough in half and lay across prepared tin. Unfold and carefully lift and press the dough to fit into the pan, leaving a skirt of dough draped over the edge of the tin. Mound cheese mixture onto 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. Gather the ends on top together and twist into a knob. With both hands encircle bottom of knob and give a firm twist to seal. Seal any torn dough by pinching firmly. Set aside for 15 minutes to rest, then give the knob a final twist.

Bake 375 degrees for 1 hour or until golden brown. Cover top with foil during last 15 minutes if it becomes too brown. Cool bread in tin on wire rack. Before slicing, be sure to allow loaf to cool thoroughly to allow cheese to congeal.

Reheat loaf or slices if you wish to serve warm. I like it best at room temperature.