Kachkéis Bread

Method

Dissolve the fresh yeast in warm water and let it stand for five minutes until foamy. Mix the flour and salt together, then incorporate the yeast mixture and knead for ten minutes until smooth and elastic. Fold in the caraway seeds and most of the cubed kachkéis cheese, reserving some for the top, and continue kneading for another five minutes. Shape the dough into a round loaf, place on a baking tray lined with parchment, and leave to prove for 90 minutes until doubled in size. Brush the top with milk and press the reserved cheese pieces onto the surface. Bake in a preheated oven at 200°C for 35-40 minutes until golden brown and the loaf sounds hollow when tapped on the base.