1 package dry yeast
1 teaspoon sugar
1/4 cup water, warm (110 degrees)
3/4 cup milk, room temp.
2 tablespoons sugar
1/2 cup butter, melted
1 teaspoon salt
Dissolve yeast and 1 tsp sugar in 1/4 cup water and let stand 5-10 minutes to proof until foamy. Add milk, 2 tbs sugar, butter, salt, and enough flour to make a soft dough. Place in greased bowl and turn to coat all sides. cover and let rise until double in bulk. shred cheeses, combine all filling ingredients and refrigerate. grease a 9" springform pan very well. punch down dough, shape into a ball, and roll to a 20" circle. Ease dough into pan (fold in half to lift and unfold in pan) letting excess hang over the edge. mound cheese filling onto dough in pan and bring dough up over the filling, folding to make 8-12 evenly-spaced pleats.
Twist and pinch ends together to make a rough knob. Cover with a buttered 12" square of waxed paper and let rise until double in bulk. Brush loaf with glaze of 1 egg white + 1 tbs water (or use margarine).