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1
In a bowl, combine the yeast and warmed milk.
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2
Mix well and let sit for a couple of minutes until the yeast is foamy.
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3
Add the melted butter and sugar.
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4
Mix well.
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5
Add the flour and salt.
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6
Mix well.
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7
Turn onto a lightly floured board or counter top and knead well for approximately 4 to 5 minutes.
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8
Put the dough in a generously buttered bowl and cover with a clean towel.
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9
Let rise for 1 hour.
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10
Punch down and place the dough in a buttered 9 by 12-inch bread pan.
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11
Cover and let rise for 30 minutes.
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12
Preheat oven to 400 degrees F.
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13
Place into oven and bake for approximately 45 to 55 minutes.
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14
Ovens vary so keep an eye on your bread.
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15
Tap on the bottom of your bread, if there's a hollow sound, it is completed.
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16
If not, bake a couple of minutes more.
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17
Remove from oven, let the bread cool in the pan for 15 to 20 minutes, then remove and cool on a wire rack.
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18
Melt the butter in a skillet over medium heat.
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19
Add the cucumber, carrots, celery, olives, lemon juice, lemon pepper, dill weed, parsley, and salt to the skillet and mix well.
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20
Let those ingredients simmer while you dice the fish and shrimp into small pieces.
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21
Add the fish and shrimp to the skillet, mix well, and cover with a lid.
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22
Place bread on each of 4 plates.
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23
Check the fish mixture and add the cheese.
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24
Turn off the heat and cover with the lid.
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25
In a bowl, pour the lemon yogurt.
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26
Add the fish mixture to the lemon yogurt and mix well.
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27
Scoop the fish mixture onto the bread to your desired fullness.
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28
Serve immediately while the fish is hot.
