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FABULOUS Muenster Bread

FABULOUS Muenster Bread created by Vicki Kaye

THIS is SO yummy! Perfect served alongside fresh fruit and a green salad. ENJOY! Prep. time doesn't include rising times.

Ready In:
1hr 15mins
Yields:
Units:

ingredients

directions

  • In a large bowl, dissolve yeast in milk.
  • Add butter, sugar, salt& 2 c.
  • flour; beat until smooth.
  • Stir in enough remaining flour to form a 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 the 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 down dough; roll into a 14-16" circle.
  • Place in a greased 9" round cake pan, letting dough drape over the edges of the pan.
  • Spoon the cheese mixture into the center of the dough.
  • Gather dough up over filling in 1 1/2" pleats.
  • Gently squeeze pleats together at the top and twist to make a top knot.
  • Allow to rise 10-15 minutes.
  • Brush loaf with egg white.
  • Bake at 375 for 45-50 minutes, until golden brown.
  • Cool on a wire rack for 20 minutes.
  • Serve warm.
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RECIPE MADE WITH LOVE BY

@WJKing
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@WJKing
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"THIS is SO yummy! Perfect served alongside fresh fruit and a green salad. ENJOY! Prep. time doesn't include rising times."
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  1. marthaeileen
    I am very happy with the way this bread turned out! I brought it to work and got raving reviews from my co-workers. So moist and flavorful.
    Reply
  2. marthaeileen
    I divided the dough in half and made 2 loaves, then rolled each ball into a 12 inch circle. I then filled each circle with 1/2 of the filling. This resulted in smaller loaves but more cheese in each slice of bread.
    Reply
  3. Marie Nixon
    I made this for my husband to bring to a pot luck so unfortunately, I was not able to actually taste it. I made the dough in my bread maker. It took about 3 1/4c. of flour to get the dough to the correct consistency. Based on Vicki Kaye's review, I increased the 2nd rising time. I let the dough rise for about 45 minutes. It really is a show stopper coming out of the oven. I was disappointed, however, because as it cooled, the top of the bread deflated from being dome shaped to flat. I am sure it did not affect the flavor.
    Reply
  4. Vicki Kaye
    FABULOUS Muenster Bread Created by Vicki Kaye
    Reply
  5. Vicki Kaye
    Thank you for a wonderful recipe! As you can see from the photo I posted, it makes an eye-popping presentation! You eat it like a savory wedge of a pie. Creamy and yeasty--incredible with a glass of wine, packing a slice in your husband's lunch the next day, warmed up for an afternoon snack--all of which I did with my pie. For anyone intimidated by the "from scratch" part--this is an easy way to get started on the rich and homey art of bread making. The directions work out just like she says--except I allowed much more than 10 minutes for the second rising--actually another hour. This made the folds and "top knot" much more interesting. YUM.
    Reply
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