Preparation time: 30 minutes, plus 2 hours’ proofing time
Cooking time: 20 minutes
Makes: 1 large bread, serving 2–4
7g fast-action yeast
1kg plain (all purpose) flour
1 tsp salt
1 tsp sugar
4 tbsp soft butter, plus extra for greasing and serving
50 ml/3 tablespoons vegetable or sunflower oil, plus extra for greasing
1kg feta cheese, crumbled
500g mozzarella cheese, grated
200ml milk, plus extra for brushing
Place 2 large baking sheets in the oven and preheat to 220°C.
Put the yeast in a small bowl and dissolve it in 1 tablespoon of lukewarm water.
Sift the flour into a large bowl or the bowl of a stand mixer fitted with a dough hook. Add the salt, sugar and butter and use your hands to rub it into the flour until it resembles fine breadcrumbs. Make a well in the centre of the flour and pour in 200 ml lukewarm water, the dissolved yeast and oil.
Using your hands or the mixer on low, bring the dough together and knead until smooth. Transfer the dough to a lightly oiled bowl and cover with a damp tea towel. Set aside in a warm place for around 2 hours, until the dough has doubled in size.
Place the cheeses in a large bowl and stir to combine. Set aside.
Once the dough has proofed, turn it out onto a lightly floured work surface and knock it back to remove any air bubbles that have developed. Divide it into 6 equal-sized pieces and roll each piece into a 40 x 20cm oblong.
Divide half of the cheese mixture between the centres of the dough rounds and bring up the two sides to make a boat shape and enclose the filling. Pinch the dough together firmly down the central seam to seal. Flip the filled breads over so the seam faces down and use a sharp knife to cut a central seam down the centre of each smooth top, leaving the dough intact at the top and bottom of each oblong. Using your hands, spread the dough from the central seam you have just created.
Mix the milk with the remaining cheese and use this mixture to fill the centre of the breads.
Beat three of the eggs together with 3 tablespoons of milk and use this mixture to brush around the edges of the breads. Transfer to baking sheets and bake in the preheated oven for 10–15 minutes, until almost golden. Remove the breads from the oven and crack an egg into the centre of each, Return to the oven and cook for 2–3 minutes, until the eggs are cooked but still runny. Serve hot, garnished with some butter, if you like.