Cheese Bread

We had some fun at the farm last week.  Springdale Farms is an excellent place to take kids here in Rochester.  It is a farm run by Heritage House.  People with disabilities run the farm.  So many neat things there and it is free though donations are accepted.  They have a petting zoo, farm animals, a greenhouse with plants for sale, a playground and a pavilion where you can eat lunch.  There is also an automated milking farm there- one of the only ones in the country.  You do pay for entrance to that barn but if you haven't seen it- it is totally worth it.

One Perfect Bite is one of my favorite sites to visit.  Mary is a lovely person who writes posts that have interesting stories or factoids.  I invariable learn something there.  She always has great recipes.  If she made it, I know it will be a good recipe.  If you haven't visited her site- do so.

If it is not too hot where you are- this bread is worth the effort.  I am imagining it with a fresh tomato salad.  As soon as we have a cool day, I will make it and freeze it for a nice day complete with fresh veggies and a nice tomato salad to dunk it in.

Muenster Cheese Bread
Found this lovely recipe at One Perfect Bite;  Originally from The New York Times Bread and Soup Cookbook by Yvonne Young Tarr

Ingredients:
6-1/2 to 7-1/2 cups flour, unsifted
5 teaspoons active dry yeast
1-1/2 teaspoons sugar
4 teaspoons salt
1 cup plain yogurt
2-1/2 tablespoons butter
1/2 cup water
6 eggs, room temperature
3/4 pound Muenster cheese, shredded
1 egg
1 tablespoon milk

Combine 1-1/2 cups flour, yeast, sugar, and salt in the bowl of an electric stand mixer. Melt butter in the microwave or in a saucepan and then add yogurt and water.  The mixture should be tempid enough to add to the flour.  If it is still hot let it cool to about 110F.  Slowly add to dry ingredients; beat for 2 minutes at medium speed. Add 6 eggs, 1/2 cup cheese and 1 cup flour; beat for 2 minutes at high speed. Add as much flour as needed to make a stiff dough. Turn onto a floured surface and knead until dough is smooth and elastic, about 8 to 10 minutes.

Place dough into a greased bowl, turning it once to grease top. Cover; let rise until double in bulk, about 1 hour. Punch dough down; divide into two equal pieces. Pat dough to form round loaves. Place on greased baking sheets; cover, let rise until double in bulk, about 1 hour. Preheat oven to 350 degrees F. Beat remaining egg with milk; brush over loaves. Top with remaining cheese. Bake until loaves are golden, about 30 minutes. Remove from oven and cool on wire racks. Yield: 2 loaves