Grease a round 16cm tin with 12cm high sides or see note above
Stir the yeast and sugar in the lukewarm milk (or water) and let it rest for a few minutes. It will start to activate and form a foam on the surface.
In the meantime, mix all the flour and cheese in a big bowl (or in your stand mixer bowl) and make a well in the middle.
In a small bowl, combine the eggs with the olive oil, the ground nutmeg, the salt and pepper.
Pour the milk mixture into the middle of the well and start incorporating the flour.
Next, slowly add the egg mixture and start kneading by hand (if you are not using a stand mixer).
The dough will feel a little sticky. Work it only a little on a lightly floured surface until you have a "smooth" ball. As you can see from the picture, mine does not look very smooth, as the cheese I used was quite coarse. The smoothness will depend on how finely grated your cheese is. Then, put it in the prepared tin/paper mould, cover it, and let it proof until doubled in size, which can take up to 5 hours.
When ready to bake, preheat the oven to 180C (static) or 160C (fan). Brush the top of the bread with some melted butter and bake in the oven for around 45 minutes. 10-15 minutes before, start checking the bread. Cover it with some aluminium foil if it is getting too dark on the top. Always test that it is completely cooked by checking with a toothpick.
Let it completely cool before slicing it.
Enjoy!
