This delicious Eastern European bread is great for breakfast or as a party snack!
Combine 2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
Combine milk and margarine in a 1-quart saucepan; heat over low heat until milk is very warm and margarine is mostly melted, about 5 minutes.
Beat milk mixture into the flour mixture on low speed until just combined. Increase speed to medium and beat until smooth, about 2 minutes. Add remaining 2 cups flour; beat until a soft dough forms. Switch to the dough hook and knead until smooth and elastic, about 10 minutes.
Transfer dough to a greased bowl. Turn over to coat. Cover and let rise until doubled, about 1 hour.
Gently punch down dough to deflate. Let rise until doubled again, about 45 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan.
Gently punch down dough and roll into a circular shape. Transfer to the baking pan.
Mix Muenster cheese, egg, and egg yolk together in a bowl. Spread over dough in the baking pan. Gather up dough in 1 1/2-inch pleats. Squeeze pleats together gently and twist to make a topknot.
Let dough rest, 10 to 15 minutes. Brush with egg white.
Bake in the preheated oven until golden brown, about 1 hour.
Per Serving: 389 calories; protein 15.5g; carbohydrates 35.1g; fat 20.6g; cholesterol 68.9mg; sodium 734.4mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.