3/4 c. milk
1/2 c. butter
1/2 tsp. salt
1 pkg. dry yeast (1 tbsp.)
1 tbsp. sugar
1/4 c. warm water
2 eggs, room temperature
1/2 tsp. ground coriander
1/2 tsp. black pepper
3 1/2 c. all-purpose flour
1/2 c. wheat germ
2 c. (8 oz.) shredded cheddar cheese
2/3 c. (3 oz.) crumbled blue cheese
1 egg, beaten
Caraway seeds

Combine milk, butter, salt. Heat in microwave or saucepan until butter melts. Cool slightly. Dissolve yeast and sugar in small bowl; let stand 5 minutes.

Place yeast mixture in large mixing bowl; add milk mixture, 2 eggs, coriander, pepper and 2 cups flour. Beat at medium speed of an electric mixer until blended. Add remaining flour, wheat germ; beat 1 minute. Cover and refrigerate 8 hours.

Turn dough onto lightly floured surface. Roll into an 18-20 inch circle. Place dough in greased 9-inch cake pan. Combine cheeses, spoon into dough. Fold and pleat excess dough over filling; twist to form a top not. Let rise 1 hour; brush with beaten egg. Sprinkle with caraway seeds. Bake at 350 degrees 50-60 minutes.