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Source: The Star Of Texas Cookbook

Muenster Bread
The secret is the cheese!
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Serves: 10 to 12
Prep Time: 20 minutes
Cook Time: 1 hour
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2 packages yeast, dry or compressed
1/4 cup water, warm
1 cup milk, warm
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1/2 cup butter, melted
3 to 4 cups flour
2 pounds Muenster cheese, grated (filling)
1 egg, beaten
3 tablespoon butter, melted (filling)

Dissolve yeast in warm water and set aside. Combine milk, sugar, salt, and butter in a large mixing bowl. Blend well and add yeast mixture. Beat in 2 cups flour until mixture is smooth. Add enough flour to make a soft, workable dough. Turn out on a lightly floured board and knead until smooth and satiny, about 8 minutes. Form into a ball and place in a warm, greased bowl, turning to grease the top. Allow to double in bulk, about 1 hour. Punch down and let rise again, about 30 minutes. Meanwhile, combine filling ingredients and set aside. Brush a 9- or 10-inch cake pan with melted butter. Punch the dough down, place on a floured board, cover, and let rest for 10 to 15 minutes. Roll into a large circle 24 to 26 inches in diameter. If dough resists, cover and let rise again. Fold circle of dough in half and lay across half the prepared 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 mixture on the 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 and twist into a knob. Encircle the bottom of the knob with both hands and give it a firm twist. If any dough is torn, pinch together firmly. Set aside for 15 minutes. Preheat oven to 375 degrees F. Give knob one more twist. Bake for 1 hour or until golden brown. Let bread cool on wire rack. Do not attempt to slice until cheese has congealed, about 40 minutes. Completely cooled bread can be reheated wrapped in foil for 20 minutes at 350 degrees F. Freezes well.

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