Muenster Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 1 teaspoon salt
- 1/2 cup butter softened
- 2 tablespoons sugar
- 2 packages (1/4 ounce each) active dry yeast
- 1 cup warm whole milk (110° to 115°)
- 1 large egg white beaten
- 1 large egg plus 1 large egg yolk
- 3-1/4 to 3-3/4 cups all-purpose flour
- 4 cups shredded muenster cheese
- Carbohydrate 7.28570666675344 g
- Cholesterol 1705.83500031093 mg
- Fat 252.053123450635 g
- Fiber 0.0176666666666667 g
- Protein 140.951650001229 g
- Saturated Fat 152.224663407622 g
- Serving Size 1 1 loaf (16 slices). (860g)
- Sodium 10863.7693483204 mg
- Sugar 7.26804000008677 g
- Trans Fat 17.5801333415449 g
- Calories 2841 calories
In a large bowl, dissolve yeast in milk. Add the butter, sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 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 down dough; roll into a 16-in. circle., Place in a greased 10-in. cast-iron skillet or 9-in. round baking pan, letting dough drape over the edges. Spoon the cheese mixture into center of dough. Gather dough up over filling in 1-1/2-in. pleats. Gently squeeze pleats together at top and twist to make a topknot. Allow to rise 10-15 minutes., Brush loaf with egg white. Bake at 375degrees for 40-45 minutes. Cool on a wire rack for 20 minutes. Serve warm.
