Muenster Cheese Bread Recipes

Steps:

• Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 16-inch circle. Cover with plastic wrap and let rest. Mix the cheese with 1 egg and 1 egg yolk. Save the egg white and set aside. Remove wrap from dough and carefully lift the dough into a sprayed 9-inch round cake pan. Center the dough in the pan draping the excess over the edges. Spread the cheese mixture evenly over the dough in the pan. Gather the dough up and over the cheese mixture, gently pleating it in about 1 1/2-inch pleats. Bring the pleats together at the top and twist to make a ball of dough on top of the bread. Cover with sprayed plastic wrap and let rise 15-30 minutes. Remove wrap and brush the loaf with beaten egg white. Bake at 375°F 20 minutes. Cover with foil to prevent over browning and bake an additional 20 minutes. Carefully remove from pan and cool before slicing.

Steps:

• Spray counter lightly with non-stick cooking spray.
• Combine rolls and roll into a 16-inch circle.
• Cover with plastic wrap and let rest.
• Mix the cheese with 1 egg and 1 egg yolk.
• Save the egg white and set aside.
• Remove wrap from dough and carefully lift the dough into a sprayed 9-inch round cake pan.
• Center the dough in the pan draping the excess over the edges.
• Spread the cheese mixture evenly over the dough in the pan.
• Gather the dough up and over the cheese mixture, gently pleating it in about 1 1/2-inch pleats.
• Bring the pleats together at the top and twist to make a ball of dough on top of the bread.
• Cover with sprayed plastic wrap and let rise 15-30 minutes.
• Remove wrap and brush the loaf with beaten egg white.
• Bake at 375°F 20 minutes.
• Cover with foil to prevent over browning and bake an additional 20 minutes.
• Carefully remove from pan and cool before slicing.

Steps:

• 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.

Steps:

• Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 16-inch circle. Cover with plastic wrap and let rest. Mix the cheese with 1 egg and 1 egg yolk. Save the egg white and set aside. Remove wrap from dough and carefully lift the dough into a sprayed 9-inch round cake pan. Center the dough in the pan draping the excess over the edges. Spread the cheese mixture evenly over the dough in the pan. Gather the dough up and over the cheese mixture, gently pleating it in about 1 1/2-inch pleats. Bring the pleats together at the top and twist to make a ball of dough on top of the bread. Cover with sprayed plastic wrap and let rise 15-30 minutes. Remove wrap and brush the loaf with beaten egg white. Bake at 375°F 20 minutes. Cover with foil to prevent over browning and bake an additional 20 minutes. Carefully remove from pan and cool before slicing.

Steps:

• Heat the oven to 400 degrees. Halve the loaf lengthwise almost all the way through, leaving it attached on one side. Open it, lay it flat and brush the insides with 2 to 3 tablespoons olive oil. Tuck in the mozzarella, then sprinkle with salt and ¼ teaspoon oregano. Close, then wrap tightly with foil. Place on a sheet pan, and bake for 20 minutes.
• Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of oil, garlic, remaining ½ teaspoon oregano and red-pepper flakes over medium-high, stirring occasionally, until fragrant, about 1 minute. Pour in the marinara sauce and adjust the heat to bring it to a gentle boil, then stir in the sherry vinegar, if using. Reduce the heat to maintain a gentle simmer, stirring occasionally, until the bread is ready, about 15 minutes more. Season to taste with salt and pepper.
• Transfer the sauce to a bowl or serve from the pan, and top with grated Parmesan. Slice the bread, or let everyone pull the pieces apart themselves. Keep wrapped until ready to eat.