Onion Pie

In a large bowl, dissolve the yeast in warm water

Add 2 cups of all-purpose flour, melted butter, milk, grated cheddar cheese, salt, and 1 egg

Beat at medium speed for 2 minutes, scraping down the sides of the bowl occasionally

Gradually add the remaining flour, mixing with a wooden spoon until a firm dough forms

Plop onto a floured surface and knead until smooth and elastic (about 8-10 minutes)

Place into an oiled bowl

Flip the dough so that the top side is also coated in oil

Cover and let rise in a protected area, away from drafts, for about 1 hour

While this is happening, prepare the filling: in a small bowl, mix together the onion, melted butter, dried oregano, and salt

Next, punch down the dough with your hands to remove air pockets

Remove the dough from the bowl and roll out onto a floured surface to form a rectangle about 50x20cm

Cut in half, forming two rectangles each about 50x10cm

Spread the filling over each rectangle, leaving a small border around the edges

Fold in half lengthwise, sealing the edges well, and form a long roll

Do the same with the remaining dough

Place the two rolls side by side

Place into a lightly oiled baking dish and join the ends to form a ring

Let rise again for 1 hour

If desired, sprinkle with sesame seeds

Preheat oven

Brush the ring with egg

Bake at moderate heat for about 40 minutes.