|Cake compressed yeast/1.5 teaspoons active dry yeast||1⁄2|
|Sugar||6 1⁄2 Teaspoon (2 Tablespoons Plus 0.5 Teaspoon)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Tilsiter cheese/Gouda cheese||1 1⁄2 Pound, grated (For Making Filling)|
|Butter||1⁄4 Cup (4 tbs), melted (For Making Filling)|
|Blue cheese||1⁄4 Cup (4 tbs) (For Making Filling)|
|Eggs||2 (For Making Filling)|
|Coriander seeds||1⁄4 Teaspoon, crushed (For Making Filling)|
|Ground white pepper||1⁄4 Teaspoon (For Making Filling)|
|Egg||1 (For Making Filling)|
|Whipping cream||3 Tablespoon (For Making Filling)|
In a small bowl mix the yeast and 1/2 teaspoon sugar with the lukewarm water, then leave for about 10 minutes until frothy.
Bring the milk to aboil then pour it into a large mixing bowl.
Add the butter or margarine cut into pieces, the remaining sugar and the salt and stir until the butter is melted.
Leave to cool until lukewarm.
Stir in half of the flour and beat the mixture until it is smooth.
Add the yeast liquid and the eggs and beat well for about 2 minutes.
Turn the mixture out onto a lightly floured surface and knead in the remaining flour.
Continue to knead the dough for about 10 minutes or until it is smooth and satiny.
Form the dough into a ball, put it in an oiled plastic bag and chill for at least 4 hours or overnight.
Turn the dough out onto a floured surface, punch down and knead until smooth, then roll out to a 20-inch round.
Fold the round lightly into quarters and put the center point of the folded round in the center of a 9-inch pie pan which has been greased and sprinkled with a little flour.
Unfold the dough so that it hangs over the edge of the pan.
Make the filling by mixing the grated cheese with the melted butter, the softened blue cheese, the eggs and the crushed coriander and pepper.
Spread this over the dough in the pan, mounding it slightly in the center.
Lift the sides of the dough up and arrange over the filling, pleating the dough into loose, even folds.
Gather the ends of the dough in the center and twist them into a small knot.
Leave the stuffed dough in a warm place to rise for about 20 minutes.
Brush the dough with an egg wash made by beating 1 egg with 2 tablespoons whipping cream.
Bake the bread in the center of a moderate oven (350°F) for 30 minutes then reduce the temperature to 325°F, cover the top if necessary with paper or foil to prevent overbrowning and continue baking for 40 minutes or until the top is golden.
Leave the bread to cool in the pan for 10 minutes before turning out onto a bread board.
Cut the bread into wedges and serve it warm.