It makes one large loaf.
Dough
• 1 package (1 Tbs.) dry yeast
• ¼ cup lukewarm water
• 2 Tbs. plus 2 tsp. sugar
• 1 cup milk, scalded
• 1½ tsp. salt
• 4½ to 5½ cups flour
• 2 eggs
• ½ cup butter, melted
Filling
• 1½ lbs. Munster cheese, grated
• 2 to 3 oz. Roquefort or blue cheese
• 2 Tbs. butter, melted
• 2 eggs
• glaze
• 1 egg
• 1 Tbs. cream
1. Dissolve the yeast in the water and stir in 2 teaspoons of the sugar. Combine the scalded milk in a large bowl with the remaining 2 tablespoons sugar and the salt, and allow it to cool to lukewarm. Stir in the yeast and 2 cups of the flour, and beat the mixture vigorously with a wooden spoon for about 10 minutes.
2. Beat the eggs lightly and add them to the dough. Beat with a wooden spoon again until the eggs are completely incorporated, and then stir in the butter. Continue beating, slapping the dough up against the sides of the bowl, until it blisters. Gradually beat in 2 more cups of flour.
3. Sprinkle a large board with the remaining flour, turn the dough out onto it, and knead it gently until it is perfectly smooth, elastic, and no longer sticky. Form the dough into a ball and put it in a large, buttered bowl, turning it once so that it is coated with butter. Cover the bowl with a tea towel and put the dough in a warm, draft-free place to rise for about 1½ hours or until it has doubled in bulk.
4. While the dough is rising, prepare the filling. Put the grated Munster cheese in a medium-sized bowl. Mash the Roquefort cheese with a fork until it is a soft paste, and stir in the melted butter. Beat the eggs lightly, beat in the Roquefort-butter mixture, then pour it over the grated Munster and stir the whole thing up thoroughly.
5. When the dough has risen, punch it down and turn it out onto a lightly floured board. Roll it out into a circle about 24 inches across, dust it lightly with flour, and transfer it carefully onto a buttered 9- or 10-inch cake pan. Press the dough evenly into the pan, leaving the edge hanging over the sides.
6. Spread the filling over the dough in the pan and fold the sides of the dough up over it, pleating it as you bring it in to the center. Gather the edges up to the center and twist them together, forming a little knob on top of the loaf.
7. Let the loaf rise for about ½ hour. Make a glaze by beating an egg with 1 tablespoon of cream and brushing the loaf with it. Bake the loaf in a preheated oven at 350 degrees for about 1½ hours. Serve the bread warm, cut into wedges.
8. another way
9. Makes 2 medium-sized loaves.
10. To make smaller, less spectacular, but more manageable loaves, cut the dough in half. Roll out 1 portion into a rectangle about ½ inch thick. Spread half the filling over the dough, leaving an inch-wide border around the sides and the near end and a 2-inch border at the far end. Roll the dough up over the filling, finishing at the end with the wider border. Tuck under the ends, moisten the edge lightly with water, and pinch the seams together securely. Fill and shape the second portion of the dough the same way.
11. Place the loaves, seam side down, on buttered cookie sheets and let them rise in a warm, draft-free place for about ½ hour. Brush them with egg glaze and, just before putting them into the oven, make a very shallow slash with a sharp knife, lengthwise down the center of each loaf. Bake in a preheated oven at 350 degrees for about 1 hour and 15 minutes.
