In a large mixing bowl, whisk together the flour, yeast and salt. Add the cheese cubes and toss to combine. Add 1 & ⅔ cup warm water to the bowl. Use a wooden spoon to mix together, creating a craggy, sticky dough. Cover tightly with plastic wrap and drape a kitchen towel over it. Let this rise overnight, anywhere from 12-18 hours.

Next day:

Lightly flour a clean work surface, along with your hands. Pull the risen, bubbly dough out of the bowl and plop it on the work surface. Using your hands, gently pull the dough a couple of times, to wake it up. Then turn it over on itself a couple of times, forming a round dough ball. Throw a kitchen towel over this and let it rise 20-30 minutes.

After this first rise, take a pastry cutter and divide the dough into three equal parts. I went with an oval shape for my dough, but if you want to keep them round, that works. Cover these with your towel again and let them rise for two hours.

At the 1:45 minute mark, preheat your oven to 400.

Gently move the risen dough to a rimmed baking sheet. (I threw some parchment paper on mine for easy cleanup.) Take a sharp knife and create diagonal slits across the top of each loaf.

In a small bowl, whisk together the beaten egg with the milk and stir. Lightly brush the tops of the bread dough with the milky egg wash, and sprinkle with poppy seeds.

Bake the bread for 30-40 minutes, or until golden brown on the tops, and the cheese is crusted in places and oozing out. These are the good things in life.

Let the bread rest for about 10 minutes, then slice and spread with salted butter!

Enjoy your life because this makes THREE LOAVES.