3/4 lb muenster cheese, grated
1/2 lb swiss cheese, grated
1/4 lb mozzarella cheese, grated
2 eggs, lightly beaten
1/2 cup chopped fresh mint leaves or 1 tbsp dried mint
Freshly ground white pepper
1/2 cup warm water (105 – 115 f)
1 envelope active dry yeast
1 tbsp sugar
6 tbsp (3/4 stick) butter
1 cup warm milk (110 to 115 f)
1 tbsp sugar
1 tsp salt
3-3/4 to 4 cups all purpose flour
1 egg yolk
How to prepare
For filling: combine all ingredients in mixing bowl and set aside.
For dough: combine water, yeast and 1 tbsp sugar and let stand until foamy and proofed, about 10 minutes.
Meanwhile, melt butter in small saucepan over very low heat. Remove from heat and blend in milk, sugar and salt.
Place 3-1/2 cups flour in large mixing bowl and make well in center. Pour yeast and milk mixtures into center and stir until dough forms. Dust dough with flour as necessary and knead in bowl or on lightly floured board until dough is smooth and pliable but not stiff, about 5 minutes. Roll dough into circle 22 to 24″ in diameter.
Preheat oven to 375 f. Butter 9 x 1-1/2″ round cake pan. Line pan with dough, letting excess hang evenly all around edge. Spoon filling into dough. Fold dough evenly into pleats around pan and then over filling, with edges of pleats meeting at center top. Twist to form knob. Bake until light golden brown, about 45 minutes. Brush top with lightly beaten yolk and return to oven until bread is golden brown, about 15 minutes. Remove bread from pan immediately and let cool several minutes on rack before slicing into wedges.