1/½ cup/ 250 gfeta cheese, or cottage, ricotta and similar
⅓ cup/ 70gbutter, melted
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In a cup combine warm milk, sugar and yeast. Stir and cover with tea towel or kitchen paper. Let stay for for 5-10 minutes until foamy.
In a large bowl beat 2 eggs shortly. Add the yeast mixture, yogurt, 1 teaspoon salt and oil and whisk until combined. Gradually add the flour, mixing gently with a wooden spoon/ hand or with the dough attachment of the mixer at a low speed, until the whole quantity is absorbed.
Make a soft dough and leave it in the bowl. Cover the bowl with tea towels and leave it in a warm place for 1,5 h or until it doubles its size.
Line the bottom of a rectangular baking pan (approximately 7 x 11 inch or 19x29 cm) with a sheet of parchment paper.
Break the cheese into crumbs (if needed). If it is not salty, add ½ - 1 teaspoon salt and stir.
Grease your hands with the melted butter and start taking small pieces out of the dough. Extend one piece in your hands and put some cheese on top. Cover the cheese by folding the dough and then knead the dough in your hands to distribute the cheese around it. Extend the dough again and place some more cheese on it. Distribute again the cheese into the dough. Shape the piece as a ball, grease it well and place it on the prepared pan.
Repeat the process until using all the dough and until the pan is filled with tightly arranged dough balls. Set aside any leftover cheese and butter.
Cover the pan with baking paper and then with tea towels. Leave the pan in a warm place for 30-60 minutes until the bread increases its size.
Preheat oven to 400 degrees F/ 200 degrees C. Bake the bread about 30 minutes covered with parchment paper. Remove the paper and bake uncovered for another 10-15 minutes or until golden brown.
Let cool for 10-15 minutes covered with tea towel before serving.
Store the Tutmanik for about 2 days at room temperature covered with plastic wrap or aluminium foil. In the fridge it can last 1-2 more days but you need to reheat it.
This bread also freezes very well, divided in portions in ziplock bags. Keep it for up to 3 months in the freezer.