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DOUGH:
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1. Sprinkle the 2 packages of yeast and the 112 teaspoon of the sugar over ½ cup of the lukewarm milk in a small, shallow bowl. Set aside for 2 or 3 minutes, then stir until the yeast is thoroughly dissolved.
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2. Place in a warm, draft free spot (such as an unlighted oven) for 5 to 8 minutes, or until the mixture has doubled in volume.
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3. Pour 3 cups of the flour into a large mixing bowl and make a deep well in the center. Add the remaining ½ cup of milk, the yeast mixture, the remaining 1tablespoon of sugar, 2 teaspoons of salt and 8 tablespoons of butter.
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4. With a large spoon, slowly beat the flour into these ingredients and continue to beat vigorously until smooth. Gather the dough into a ball and place it on a lightly floured surface.
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5. Knead the dough by folding it end to end, then pressing it down, pushing it forward with the heel of your hand and folding it back.
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6. Knead in this fashion for at least 10 minutes, sprinkling the dough every few minutes with small handfuls of as much of the remaining flour as you need to prevent it from sticking to the board.
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7. When the dough is smooth and elastic, place it in a large, lightly buttered bowl. Dust the dough lightly with flour and cover the bowl loosely with a kitchen towel.
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8. Let the dough rise in the warm, draft-free place for about 45 minutes to an hour, or until it has doubled in bulk and springs back slowly when gently poked with a finger.
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9. Then punch the dough down with a blow of your fist and set aside again to rise for another 30 to 40 minutes or until it again doubles in bulk.
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FILLING:
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1. Meanwhile, prepare the cheese filling. In a large mixing bowl, combine the grated cheese, softened butter and the whole egg.
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2. Beat vigorously with a large spoon until smooth, then puree in a food mill or rub it with the back of a spoon through a fine sieve set over a large bowl.
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3. Preheat the oven to 375°F. To make the round loaf, punch the dough down with a sharp blow of your fist, then roll it on a lightly floured surface into a circle about 22 inches in diameter.
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4. Use the dough to line a buttered layer-cake tin 9 inches round by 1½ inches deep. Then fill it with the cheese mixture, and fold in the ends of dough.
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5. Set the loaf aside to rest for 10 or 15 minutes, then bake the bread in the center of the oven for 1 hour, or until golden brown. Turn the bread out onto a wire cake rack and cool a little before serving.
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6. To make individual tarts, roll the dough into a 24-inch-wide circle and with a 4½-inch cookie cutter, cut out 48 rounds. Fill and shape the rounds. Set them side by side on buttered cookie sheets and brush the dough with lightly beaten egg.
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7. Let the tarts rest for 10 minutes, then bake them in the center of the oven for 20 to 25 minutes, or until golden brown. With a wide spatula, transfer the tarts to a serving platter, sprinkle with chopped coriander, if you like, and serve warm.
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