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1
In a large bowl proof the yeast in 1/4 cup lukewarm water for 5 minutes, or until it is foamy.
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2
In a small saucepan melt the butter, add the milk, and heat the mixture to lukewarm.
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3
Stir the milk mixture into the yeast mixture, add the unbeaten eggs, the sugar, and the salt, combining the mixture well, and stir in 4 cups of the flour.
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4
Add 1 cup of the remaining flour, combine the dough well, and add enough of the remaining 1/2 cup flour to form a soft but smooth and elastic dough.
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5
Knead the dough on a lightly floured surface for 3 minutes, form it into a ball, and put it in a lightly buttered bowl, turning it to coat it with the butter.
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6
Let the dough rise, covered, in a warm place for 2 hours, punch it down, and let it rise again, covered, for 1 hour.
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7
Halve the dough and form the halves into balls.
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8
Put the halves in lightly buttered bowls, turning them to coat them with the butter, and let the dough rise, covered, in a warm place for 1 hour.
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9
On a work surface roll out 1 ball of the dough into an oval about 16 by 13 inches and sprinkle half of the mozzarella and half the brick cheese on a lengthwise half of the dough.
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10
Fold the other half of the dough over the cheese and seal the edges of the dough well, pinching them together.
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11
Transfer the dough to one half of a large buttered baking sheet, prick the top all over with a fork, and brush it lightly with half of the beaten egg.
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12
Make a second loaf with the remaining dough and cheese in the same manner and transfer it to the other half of the baking sheet.
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13
Prick the top of the dough all over with a fork and brush it lightly with the remaining beaten egg.
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14
Bake the breads in the middle of a preheated 400F.
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15
oven for 20 to 25 minutes, or until they are golden brown.
