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1
Sprinkle yeast and 1 teaspoon sugar over milk in small, shallow bowl.
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2
Cover with plastic wrap and place in warm place until yeast blooms and mixture nearly doubles in volume, 5 to 10 minutes.
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3
Combine flour, 1 tablespoon sugar and salt in large mixing bowl.
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4
Make well in flour mixture and add milk-yeast mixture and softened butter.
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5
Beat vigorously with large spoon until smooth.
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6
Form into ball and place on lightly floured surface.
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7
Knead hard 10 minutes, adding more flour or water as needed to create medium stiff dough.
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8
When dough is smooth and elastic, place in large, lightly buttered bowl.
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9
Cover with plastic wrap and kitchen towel and let rise in warm, draft-free place, such as unlit oven with pilot light on, until doubled in bulk and dough springs back slowly when gently poked with finger, 45 minutes to 1 hour.
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10
Punch dough down and let rise until again doubled, 30 to 40 minutes.
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11
Punch dough down and roll out on lightly floured surface into circle about 22 inches in diameter.
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12
If rolling surface is too small, divide dough in half and roll into 2 half-circles 22x11 inches.
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13
Roll dough up on rolling pin and unroll carefully over buttered 9-inch cake or springform pan or springform so that it is centered, with edges overlapping more or less evenly on all sides.
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14
If using 2 half-circles of dough, form 1-inch seam to make whole circle and moisten thoroughly to seal.
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15
Carefully press center of dough down to bottom of pan.
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16
For cheese filling, combine cheese, butter and egg in large mixing bowl.
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17
Knead vigorously until texture is uniform.
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18
Shape into a thick, round cake-like form that is 8 to 7 1/2 inches in diameter.
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19
Place Cheese Filling on dough and bring up edges of dough over filling, forming thick, fabric-like folds.
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20
Moisten edges at top and seal.
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21
Let stand 10 to 15 minutes.
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22
Bake at 375 degrees in center of oven, with foil underneath in case filling leaks, until golden brown, 50 minutes to 1 hour.
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23
Cool 1 to 2 hours before serving.
