Following the Master Recipe, make the dough as described, for 1 or 2 breads. Prepare the cheeses for the filling. You’ll need 2 hard-boiled eggs for every 225 g / 8 oz of cheese. (You won’t need to add any raw egg to the cheese.)

When the dough has risen, roll it out into a circle or oval 30 cm / 12 in wide on a piece of parchment paper. Distribute the cheese evenly over half of the circle. Top with sliced egg and some ground black pepper. Cover the filling with the other half of the dough, pinching it all along the border to seal it. Fold the sealed edge in, onto the bread. Using the paper to help you, turn the bread over, hiding the seams underneath. Shape the bread into a crescent, folding the pointed tips under to seal them.

Beat an egg yolk with a teaspoon of water and paint it evenly over the top of the bread. Prick a few small air holes in the dough with a fork.

Slide the bread onto the preheated heavy baking tray in the oven and bake until the top is golden, about 25-30 minutes (smaller breads will take less time). Rub the top with 1 tablespoon butter while still hot. Slice the bread into slices crosswise to serve.