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1
Heat the milk to lukewarm (110 to 115 degrees).
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2
Place a half cup of lukewarm milk in a small bowl and sprinkle the yeast and a half teaspoon of sugar over the milk.
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3
Stir to dissolve.
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4
Allow to sit for 10 minutes.
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5
Stir in the remaining milk.
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6
Spoon three cups of the flour into a large bowl and make a well in the center.
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7
Add the yeast sponge, the remaining sugar and the butter.
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8
Stir with a wooden spoon until it is formed into a firm ball of dough.
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9
Gather up the dough and scraps in the bowl and turn out onto a floured wooden board.
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10
Knead for about 10 minutes, adding more of the remaining flour to the surface as needed to prevent the dough from sticking.
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11
When the dough is elastic and no longer sticky, place in a greased bowl, turning the dough to grease it.
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12
Cover loosely with a kitchen towel and allow to rise until doubled in bulk in a draft-free place, one to one-and-a-half hours.
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13
Punch the dough down with your fist and allow it to rise again until double in bulk, about 40 minutes.
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14
While the dough is rising, prepare the cheeses.
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15
Grate the mozzarella coarsely, either in a food processor or with a hand grater.
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16
Crumble the goat cheese.
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17
Mix with egg, slightly beaten.
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18
Preheat the oven to 375 degrees.
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19
Punch the dough down and roll out on lightly floured surface to a circle about 20 inches in diameter.
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20
Fold the dough in quarters and place the point of the dough in the center of a nine-inch pan with an inch-and-a-half to two-inch sides.
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21
Unfold the dough, letting the excess hang over the sides.
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22
Spoon the cheese mixture onto the dough.
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23
Pick up the excess dough hanging over the edges and begin to pleat over the cheese.
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24
Make sure all pleats go in the same direction.
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25
Gather the ends of the dough in the center and twist into a small knob.
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26
Allow the dough to rest 10 minutes.
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27
Brush the top of the dough with melted butter and bake in the center of the oven for about one hour, or until golden.
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28
Allow the bread to cool in the pan, on a cake rack, before serving.
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29
The bread may be served warm or at room temperature.
