Mix all ingredients except salt and cheese.

Knead the dough in a mixer for 6 minutes or 10 minutes by hand.

Add the salt and knead the dough for 4 more minutes or 7 minutes by hand.

Add the cheese and knead the dough for 30 seconds or 1 minute by hand.

Let the dough rest for 20 minutes.

Divide the dough in two, and form each part into a circle. Let the parts rest for 5 minutes. You can find more detailed instructions about this forming and the next folding process in recipe notes

Fold the parts to loaves and place them in bread tins. Brush the loafs with a whisked egg.

Let the loafs ferment for 60-90 minutes. Meanwhile, preheat your oven to 480ºF / 250ºC.

Cut four incisions on each loaf.

Put them in the oven and turn down the heat to 420ºF / 220ºC. Let them bake for 30 minutes.

Take out the loaves from the bread tins and let them cool on a wire rack. Be careful not to burn yourselves. Use an oven mitt.