This soft cheese loaf is made by adding plenty of Kashar cheese to yeasted dough, then baking it in a loaf shape. A practical favorite for breakfast and lunchboxes, it is satisfying even on its own, with melted cheese inside each slice.
Add the yeast and sugar to the warm milk and let stand for 10 minutes. Foam on top is a sign that the yeast is active.
Knead the flour, salt, olive oil, and yeast mixture until you have a smooth, elastic dough.
Cover the dough with a damp towel and let it rise in a warm place for 60 minutes, until doubled in size.
Gently punch down the risen dough and knead in the grated Kashar cheese. Shape it into a loaf and place it on a parchment-lined baking pan.
Brush the top with egg yolk and sprinkle with nigella seeds. Bake in an oven preheated to 190°C / 375°F for 30 minutes, until golden on top.
Let the dough rise in a warm place away from drafts; a cold environment will slow the rise. Allergen: contains wheat (gluten), dairy, and eggs.
Hamuru mayalandırırken 60 dakika yazıyor ama benim mutfağım soğuk, kışın bu süre yetmeyebilir mi? Kaç dakikaya kadar uzatabilirim merak ediyorum, geçen sefer bir saat beklediğim halde hamur pek şişmemişti.
Soğuk mutfaklarda mayalanmayı 90 dakikaya kadar uzatabilirsiniz, önemli olan süre değil hamurun iki katına çıkmış olması; fırının kapalı ışığını yakıp hamuru içine koymak da hızlandırır.
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