Heat milk and butter over low heat until very warm.
Combine sugar, salt, yeast and 130g flour in a large bowl. Stir in hot milk mixture and beat with electric beater on medium speed for 2 minutes. Add another 130g flour and continue beating for 2 minutes. With a wooden spoon, stir in remaining flour to make a soft dough.
Knead the dough on a lightly floured surface for about 10 minutes, adding more flour if necessary. Cover dough with bowl and let rest for 15 minutes.
Meanwhile, combine grated cheese with 1 whole egg and 1 egg yolk. Put remaining egg white in a small bowl and beat.
On a lightly floured surface and with a floured rolling pin, roll dough into a 15x60cm rectangle. Spoon the cheese mixture into a log shape lengthwise along the dough. Fold the dough over the cheese, making a 2cm overlap and pinch seam to seal.
Place dough into a greased 23cm round cake tin, seam side down, to make a ring. Overlap the ends and pinch to seal. Cover with a clean tea towel. Let rest for 10 minutes. Preheat oven to 180 degrees C.
Brush loaf with egg white and garnish with whole or flaked almonds, if desired. Bake for 1 hour, or until loaf sounds hollow when tapped. Remove bread from tin immediately and cool for 15 minutes before slicing into wedges.
Good recipe.Flour volume is better at 470 grams total. Great with soup.
Trippa - 26 Apr 2010
by Blue C
This was absolutely fantastic! I've taken it to two christmas parties now and it's been a hit both times! - 14 Jul 2008
by ANNA D.
What an incredible tasting dish. We absolutely loved it! This recipe was very easy to make and makes a huge loaf and will feed plenty of people. What a great idea serving this for holiday parties. We will definetly make this recipe again! - 14 Jul 2008