A hearty yeast bread with muenster cheese, Dijon mustard and a 'curry' of spices.

Muenster Mustard Bread

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 cup warm water
1/4 teaspoon ground ginger
1/4 teaspoon granulated sugar
3 cups all-purpose flour
2 tablespoons whole wheat flour
1/4 cup powdered
1 tablespoon dry mustard
1 teaspoon salt
1/2 teaspoon turmeric
1 tablespoon mustard seed
1/3 cup grated carrot
2 large egg yolks
2 tablespoons Dijon mustard
1 cup diced Muenster cheese

1. Dissolve yeast in warm water.
2. In a bowl, combine ginger, sugar, flour, whole wheat flour, powdered milk, dry mustard, salt, turmeric, mustard seeds, grated carrot, egg yolks, and Dijon mustard. Stir in the yeast mixture and knead to form a soft dough. Add diced muenster cheese. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1 1/2 hours.
3. Punch down; form in a greased loaf pan, and allow to rise again; about 1 hour.
4. Bake at 350°F (175°C) for 20 to 25 minutes, or until the top is browned.

Makes 1 loaf.