| Ingredients | Measure |
| Flour | 4 cups |
| Sugar | 1tablespoon + 1 teaspoon |
| Dry yeast | 2 packages |
| Mild Camembert or Brie cheese | 675 grams |
| Feta or Goat cheese | 375 grams |
| Butter (melted) | 2 tablespoons |
| Butter (softened) | 2/3 cup |
| Milk | 1 cup |
| Egg (lightly beaten) | 1 |
Directions
In a bowl, mix together 1/2 cup of the milk, the yeast and 1 tsp. of the sugar. Let sit for 10 - 15 minutes. Add this mixture to the remaining milk. Place 3 cups of flour into a large bowl. Add the milk, sugar and the butter. Stir until a firm dough ball is formed. Place dough onto a floured surface, knead for 10 minutes. When the dough is elastic, transfer to a greased bowl, coated on all sides. Cover with a damp cloth and let stand until doubled . Punch the dough down and let rise again until doubled (about 30 minutes). Grate the Camembert cheese and crumble the goat cheese. Combine the two, add the egg and mix well. Punch the dough down again and roll out on a lightly floured surface to a circle of about 50 cm. Fold the dough into quarters and place the point in the center of a 23 cm. pan with sides about 5 cm high. Unfold the dough and let the excess hang over the sides. Spoon the cheese mixture onto the dough and then pick up the excess dough hanging over the edges and pleat it over the cheese. Make sure all the pleats go in the same direction. Gather the ends of the dough in the center and twist into a small knob. Let stand for 10 minutes. Brush the top of the dough with melted butter and bake on the center shelf of an oven that has been pre-heated to 190° Celsius (375° Fahrenheit), until the bread is golden (about 1 hour). Remove from the oven and let cool in the pan before serving. Serve warm or at room temperature.
Source: thekneadforbread.com
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