Bulgarian Cheese Bread (Tootmanik s Gotovo Testo)

• 10 tbsp. butter, melted and cooled to tepid
• 3 eggs, lightly beaten
• 1/2 lb. feta cheese, finely crumbled
• 6 cups flour (about)
• 1/4 oz. pkg. active dry yeast(1 Tbs. dry yeast)
• 5/8 oz. fresh yeast
• 1 to 2 tsp. salt
• 2 cups tepid water (about)

1. BASIC BREAD DOUGH 2 1/2 pounds: This recipe will produce enough dough for two 8 inch round loaves, two 8 1/2 by 4 1/2 rectangular loaves, two 14-inch cylindrical loaves or approximately thirty 30 inch rolls.
2. FOR THE CHEESE BREAD: You will need 1 pound of bread dough.
3. NOTE: Do this whole BASIC recipe (2 1/2 LB.)
4. DO NOT DIVIDE...use the other 1 1/2 lbs of dough to make rolls or bread.
5. FOR THE BASIC 2 1/2 LB.
6. DOUGH: In a small bowl or a measuring cup, mix the yeast with the tepid water, and leave it to soften in a warm place for about 10 minutes.
7. Sift the flour and salt into a large bowl.
8. Pour the yeast mixture into the flour.
9. Mix the flour and liquid together into a stiff, sticky dough, adding more flour or tepid water if necessary.
10. Transfer the dough to a work surface and knead the dough for about 15 minutes, until it is elastic and glossy.
11. Shape the dough into a ball and return it to a clean bowl.
12. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until doubled in volume--process that may require from one to two and a half hours.
13. The dough is ready when the insertion of a wet finger into it leaves a dent that does not immediately smooth out.
14. Punch the dough down with a blow of your fist.
15. Put the dough on a work surface and cut it in half with a knife.
16. Knead each half into a ball, cover the balls with a cloth and let them rise for 10 to 15 minutes.
17. The dough is now ready for shaping and baking.
18. FOR THE CHEESE BREAD.
19. This will make 10 x 8 inch bread.
20. Make the bread dough above in the usual way and let it rise once.
21. You will need 1 lb.
22. of the Basic Dough.
23. When it has risen, punch it down and divide it into NINE pieces.
24. Roll out each piece into a round about 8 inches across.
25. Brush SIX of the dough rounds with half of the butter.
26. Stack the buttered rounds in PAIRS, buttered sides UPPERMOST: You will have 3 rounds: then top each buttered pair with one unbuttered round.
27. You should have 3 sandwiched rolled out sheets.
28. Roll out each dough "sandwich" to fit a 10 by 8 inch baking pan or dish.
29. Reserve half of the beaten eggs for brushing the top of the bread, and mix the remainder with the crumbled cheese.
30. Butter a baking pan with 2 tablespoons of the reserved butter.
31. Place a FIRST sheet of dough in the pan, brush the surface with butter and sprinkle it with half of the cheese and egg mixture.
32. Cover with SECOND sheet of dough, brush it with some more of the butter and sprinkle it with the remaining cheese and egg mixture to within 1/2 inch of the edges.
33. Put the THIRD sheet of dough on top and brush it with the rest of the butter.
34. Gently press down the edges into the pan.
35. Let the bread rise in a warm place for one to one and a half hours, or until it has more than doubled in bulk.
36. Bake the bread in the upper part of a preheated 350 F. oven for about 30 minutes.
37. Remove the bread from the oven, brush the surface with the reserved beaten egg and bake for another 10 to 15 minutes, or until the crust is a deep golden color and shiny.
38. Serve the bread warm or cold, with tea or yogurt.

butter, eggs, feta cheese, flour, fresh yeast, salt, water

Taken from www.foodgeeks.com/recipes/20252 (may not work)