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
Directions
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Combine 1-1/2 cups flour, yeast, sugar, and salt in the bowl of an electric stand mixer. Combine yogurt, butter and water in a microwavable bowl. Cook on HIGH power until butter melts, about 1 minute. Cool slightly. 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 (I used a total of 6-1/2 cups flour). Turn onto a floured surface and knead until dough is smooth and elastic, about 8 to 10 minutes.
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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.