Georgian Cheese Bread

Ingredients

 * 2 	pk 	Dry yeast
 * Sugar
 * 1 ¼ 	c 	Lukewarm milk
 * 1 	lb 	Muenster Cheese
 * 2 	tb 	Butter
 * Cheese Filling In large mixing bowl, combine cheese,
 * Flour
 * 2 	ts 	Salt
 * ½ 	c 	Butter, softened
 * 1 		Egg, beaten

Directions

 * 1) CHEESE FILLING Sprinkle yeast and 1/2 teaspoon sugar over milk in small shallow bowl.
 * 2) Cover with plastic wrap and place in warm place until yeast blooms and mixture nearly doubles in vol- ume, 5 to 10 minutes.
 * 3) Combine 4 1/2 cups flour, 1 tablespoon sugar and salt in large mixing bowl.
 * 4) Make well in flour mixture and add milk-yeast mixture and softened butter.
 * 5) Beat vigorously with large spoon until smooth.
 * 6) Form into ball and place on lightly floured surface.
 * 7) Knead hard 10 minutes, adding more flour or water as needed to create medium stiff dough.
 * 8) When dough is smooth and elastic, place in large, lightly buttered bowl.
 * 9) Cover with plastic wrap and kitchen towel and let rise in warm, draft-free place, such as unlit oven with pilot light on, until doubled in bulk and dough springs back slowly when gently poked with finger, 45 minutes to 1 hour.
 * 10) Punch dough down and let rise until again doubled, 30 to 40 minutes.
 * 11) Punch dough down and roll out on lightly floured surface into circle about 22 inches in diameter.
 * 12) If rolling surface is too small.
 * 13) Divide dough in half and roll into 2 half-circles 22 by 11 inches.
 * 14) Roll dough up on rolling pin and unroll carefully over buttered 9-inch cake or springform pan or springform so that it is centered, with edges overlapping more or less evenly on all sides.
 * 15) If using 2 half circles of dough, form 1-inch seam to make whole circle and moisten thoroughly to seal.
 * 16) Carefully press center of dough down to bottom of pan.
 * 17) Place cheese filling on dough and bring up edges of dough over filling, forming thick, fabriclike folds.
 * 18) Moisten edges at top and seal. Let stand 10 to 15 minutes.
 * 19) Bake at 375 degrees in center of oven, on foil in case filling leaks, until golden brown, 50 minutes to 1 hour.
 * 20) Cool 1 to 2 hours before serving.
 * 21) Makes 12 to 16 servings. butter, and egg.
 * 22) Knead vigorously until mixture is uniform.
 * 23) Shape into thick, round cake 8 to 7 1/2 inches in diameter.