Stuffed Bread with Potato, Peppers, Cheese, and Parsley

Constituents:

Singular egg
200 millilitres, or one glass, of warm milk
200 millilitres, or one glass, of warm water
Ten grammes (one packet) of dried yeast
Twenty grams, or one tablespoon, of granulated sugar
Eight grammes, or one teaspoon, salt
540 grammes, or 4.5 cups, flour
Peel and finely dice one potato.
One finely chopped red pepper
Two finely sliced green peppers
Finely chop one onion.
Eighty grammes, or one cup, of finely chopped parsley and eighty grammes, or one cup, of crumbled Tulum cheese (or any other crumbly cheese).

Frying-wise:

Make the Dough: Totally dissolve the yeast and sugar in the warm water in a large mixing basin. Give it a five to ten minute rest to get foamy.
Incorporate the egg, salt, and warm milk. Beat thoroughly.
Stirring in the flour gradually, the dough should come together and be soft but not sticky. Go by feel as you may require a bit more or less flour.
Till the dough becomes smooth, work it on a floured surface for five to seven minutes.