6 to 7 c. flour,divided
1 tsp. sugar
1 T. salt
2 (1.25 oz.) pkgs. active dry yeast
1 c. plain yogurt
1/2 c. water
2 T. margarine
1/2 tsp. butter flavoring
6 eggs, room temperature
1/2 lb. shredded Muenster cheese, divided
1 c. boiled ham strips
1 egg, slightly beaten
1 T. milk
In a large bowl, thoroughly mix 1 1/2 c. of the flour, the sugar, salt and dry yeast. Combine
the yogurt, water, margarine and butter flavoring in a saucepan. Heat over low heat until very warm (120 to 130 degrees).
(The margarine does not need to be completely melted.) Gradually add to the dry ingredients and beat for 2 minutes at
medium speed, scraping the sides of the bowl occasionally. Add the 6 room temperature eggs, 1 c. of flour, and all but
1/2 c. of the cheese. Beat at high speed for 2 minutes, scraping the bowl occasionally. Stir in enough additional
flour to make a stiff dough. Turn out onto a lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
Place in a greased bowl, turning to grease all sides. Cover; let rise in a warm place, free from drafts, until double
in bulk. Punch the dough down; turn out onto a lightly floured board. Knead in the ham. Divide the dough
in half. Shape each half into a round ball. Place on greased baking sheets. Cover; let rise again until
doubled. Combine the beaten egg with the milk; brush over the loaves. Sprinkle with the remaining cheese.
Bake at 350 degrees for about 30 minutes, or until golden brown.