Old World Cheese Bread
A warm center of Muenster cheese makes this yeast bread a memorable addition to any soup dinner.
1/2 ounce compressed yeast or 2 teaspoons active dry yeast
2/3 cup warm milk (105 degree F to 115 degree F)
1 3/4-2 1/4 cups all-purpose flour
1 teaspoon salt
1/4 cup butter, softened
1 beaten egg
1 pound Muenster or Edam cheese, shredded (4 cups)
2 tablespoons butter, softened
2 tablespoons chopped fresh cilantro (I used parsley)
In small bowl, sprinkle yeast over milk. Let stand 5 minutes for compressed, 15 minutes for active dry yeast.
In a medium bowl, mix 1-1/2 cups of the flour and salt. Make a well in the center. Pour in the yeast mixture. Add the 1/4 cup butter. Beat by hand until well combined, adding more flour as necessary for a kneading consistency.
Turn out onto a floured surface. Knead in as much of the remaining flour as you can to make a moderately soft dough that’s smooth and elastic (4 to 6 minutes). Shape into a ball.
Place in a lightly greased medium bowl, turning once to grease surface. Cover and let dough rise in a warm place till doubled in size (about 1 hour).
Prepare cheese filling: In medium bowl, stir together egg, cheese, the 2 tablespoons butter, and cilantro.
Punch dough down. On a lightly floured surface, roll out dough into a 20-inch circle. Ease center of dough into a greased 8x1-1/2-inch round baking pan. Spoon cheese mixture into center. Gather sides of the dough to the center, pleating evenly. Twist edges together in center to seal. Cover; let rise until nearly doubled in size (about 40 minutes).
Bake in a 350 degree F oven for about 40 minutes or until bread is golden brown. Serve warm. Makes 10 to 12 servings.