Categories: Breads, Cheese/eggs 
      Yield: 1 servings 
  
      2 pk Dry yeast                                Flour 
           Sugar                               2 ts Salt 
  1 1/4 c  Lukewarm milk                     1/2 c  Butter, softened 
 
-------------------------------CHEESE FILLING------------------------------- 
      1 lb Muenster Cheese                     1    Egg, beaten 
      2 tb Butter                          
  
  Sprinkle yeast and 1/2 teaspoon sugar over milk in small shallow bowl. 
  Cover with plastic wrap and place in warm place until yeast blooms and 
  mixture nearly doubles in vol- ume, 5 to 10 minutes. Combine 4 1/2 cups 
  flour, 1 tablespoon sugar and salt in large mixing bowl. Make well in flour 
  mixture and add milk-yeast mixture and softened butter. Beat vigorously 
  with large spoon until smooth.  Form into ball and place on lightly floured 
  surface.  Knead hard 10 minutes, adding more flour or water as needed to 
  create medium stiff dough. When dough is smooth and elastic, place in 
  large, lightly buttered bowl. Cover with plastic wrap and kitchen towel and 
  let rise in warm, draft-free place, such as unlit oven with pilot light on, 
  until doubled in bulk and dough springs back slowly when gently poked with 
  finger, 45 minutes to 1 hour. Punch dough down and let rise until again 
  doubled, 30 to 40 minutes. Punch dough down and roll out on lightly floured 
  surface into circle about 22 inches in diameter. If rolling surface is too 
  small, divide dough in half and roll into 2 half-circles 22 by 11 inches. 
  Roll dough up on rolling pin and unroll carefully over buttered 9-inch cake 
  or springform pan or springform so that it is centered, with edges 
  overlapping more or less evenly on all sides. If using 2 half circles of 
  dough, form 1-inch seam to make whole circle and moisten thoroughly to 
  seal. Carefully press center of dough down to bottom of pan. Place cheese 
  filling on dough and bring up edges of dough over filling, forming thick, 
  fabriclike folds. Moisten edges at top and seal. Let stand 10 to 15 
  minutes.  Bake at 375 degrees in center of oven, on foil in case filling 
  leaks, until golden brown, 50 minutes to 1 hour. Cool 1 to 2 hours before 
  serving. Makes 12 to 16 servings. 
                   Cheese Filling In large mixing bowl, combine cheese, 
  butter, and egg. Knead vigorously until mixture is uniform. Shape into 
  thick, round cake 8 to 7 1/2 inches in diameter.