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1
Lightly oil 2 rimmed baking sheets.
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2
In a large bowl, sprinkle the yeast and the pinch of sugar over the warm water.
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3
Stir to dissolve and let stand until foamy, about 10 minutes.
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4
Add the 2 tablespoons sugar, the salt, and 1 cup of the flour; beat well with a wooden spoon or a heavy-duty electric mixer.
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5
Add 3 of the eggs, one at a time, and beat until smooth.
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6
Beat in the olive oil or butter and gradually add enough of the remaining 2 1/2 cups flour to make a soft dough.
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7
Turn out on a floured board.
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8
Knead until smooth and elastic, 8 to 10 minutes.
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9
Place in an oiled bowl and turn to coat.
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10
Cover with plastic wrap or a damp tea towel.
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11
Let rise in a warm place until doubled in size, about 1 1/2 hours.
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12
Turn out onto a floured board.
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13
Knead lightly until smooth, 1 or 2 minutes, and divide in half.
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14
Roll out each piece into a rectangle about 10 by 16 inches.
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15
In a small bowl, beat the remaining egg and blend in the cheeses and herbs.
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16
Spread half of the cheese filling evenly over each dough rectangle.
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17
Roll each up firmly, starting from a long side.
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18
Place one loaf on each of the prepared pans, seam side down.
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19
With clean scissors, snip each loaf at 1 1/4-inch intervals, cutting three-fourths of the way through the dough.
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20
Pull and twist each cut piece to lie flat on an alternate side.
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21
Cover with a tea towel and let rise in a warm place until doubled in size, about 1 1/2 hours.
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22
Preheat the oven to 350F.
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23
Bake the loaves for 30 to 35 minutes, or until they are golden brown and sound hollow when thumped.
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24
Let cool on the pans for 10 minutes, then transfer from the pans to wire racks.
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25
Serve warm or at room temperature, cut into slices.
