This recipe is adapted from an old cookbook my Granny loves. Her copy of Mary’s Bread Basket & Soup Kettle is falling apart. I bought a copy of my own and it is filled with all kinds of recipes just waiting for me to adapt to fresh milled flour.
This Muenster bread is special. It origins are Middle European but it will always feel Southern to me. I love it not just because its a delicious gooey, cheesy, bread but also because it has been a Christmas Eve buffet staple for as long as I can remember. It really is the star of the show – everyone looks forward to the muenster bread. There are a few steps to make it but it is actually pretty easy once you get the hang of it. You can serve Muenster bread with even the simplest dish and it will make the meal seem decadent. Try it!
Muenster Bread with Fresh Milled Flour
This is a delicious bread that can be a star appetizer or a side to take a simple soup to the next level. It freezes well so don't be afraid to make a double batch. Just don't substitute another type of cheese, it won't work.
Ingredients
Bread Dough
- 2 TBS instant yeast
- 1 1/4 cup warm milk
- 1 1/2 TBS honey or sugar
- 1 1/2 tsp salt
- 1/2 cup softened butter
- 3-4 cups fresh milled hard white wheat
Cheese Filling
- 7-8 cups shredded Muenster cheese
- 6 TBS melted butter
Instructions
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In a mixing bowl, combine milk, sugar, salt, yeast & 2 cups flour. Stir until smooth. Add butter and enough of the rest of the flour to make a soft workable dough.
Turn dough out onto a lightly floured surface and knead until smooth and elastic (6-8 minutes). Place in an oiled bowl, turning once to make sure the top gets oil on it as well (this keeps it from getting dry). Cover and let rise in a warm place until doubled, about 1 hour.
In a separate bowl, beat the eggs & melted butter for the filling. Add the cheese, mix and set aside.
When doubled, punch dough down and roll into a large circle. You can also divide the dough and roll into two small circles. The dough should look like a thick pizza crust. (see picture)
Place circles of dough into a round baking dish, letting the dough drape over the edge. You can use a cast iron skillet or pie pans. I would recommend the cast iron skillet if you are making 1 loaf, the pie pans if you are making 2 loaves.
Spoon the cheese filling mixture in to the center of the dough. Gather dough up over the filling in pleats. Gently squeeze each pleat to seal. (see picture) and then create a knot at the top, twist the knot to seal. Allow to rise 10-15 minutes.
Bake at 375F for 45 minutes to 1 hour. If the top becomes too brown, cover it with foil for the last 15 minutes. Let cool. Do not cut until you have allowed the cheese to cool.
Freezing Instructions
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This bread freezes well. Once baked, wrap tightly in plastic wrap & then foil. Thaw to room-temperature before reheating. Remove plastic wrap and re-wrap in foil. Heat in a 300F oven until cheese is warm, about 45 minutes for a large loaf and half that time for two smaller loaves.
