This recipe is from American Test Kitchen that we tried and loved. I made a few small changes but it is basically their recipe.
3 1/4 cup all purpose flour
1/4 cup sugar
1 tbsp active dry yeast
1 tsp crushed red pepper flakes
1 1/4 tsp kosher salt
1/2 cup warm water
4 tbsp melted butter
1 egg yolk, egg white reserved
12 oz. cheese (mix of cheddar, provolone, Monterey jack, mozzarella) cut into blocks
Mix dry ingredients in mixer bowl. Whisk wet ingredients (water, butter, egg yolk and 2 eggs). Turn on mixer to medium speed and add in wet mixture carefully to the flour mixture. Mix for 8 minutes until the dough comes together. Let the dough rise in a greased bowl for 1 1/2 to 2 hours. Test dough to make sure it has risen enough.
Roll out to 12″ x 18″ rectangle. Spread cubed cheese out leaving an inch on all sides. Roll dough carefully over the cheese and pinch ends to prevent the cheese from melting out. Roll log until 30″ long and then curl around folding tail under.
Rise again in a silcone cake pan (or greased cake pan) for another 1 1/2 hours or until doubled in size. Brush with reserved egg white & sprinkle more crushed red pepper flakes over the top.
Bake at 350oF for 50 minutes. Rotate the pan halfway through baking (25 minutes) and cover the bread with tin foil to prevent bread from burning.
Let rest before cutting into bread at least 45 minutes.