I thought this recipe sounded wonderful, so I tried it. The first rise went well, though the remaining dough ball seemed a bit sticky. (in spite of using the greater amount of flour suggested) After rolling it with the cheese and placing it on the pan for its second rising, it spread to a flat mess and did not rise again. As a result, I placed the dough into a loaf pan to bake. The outcome is a short loaf, very dense and coarse. Flavor is good, texture is not good. I wonder if a lack of sugar to feed the yeast was the culprit. Anyone else have this problem? It is not likely I will try this recipe again.