In a large mixing bowl, combine the warm milk, warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.

Beat the eggs lightly and add them to the yeast mixture along with the salt.

Gradually add flour, mixing continuously until a soft dough forms. You might need slightly more or less flour based on humidity and egg size.

Knead the dough on a floured surface until smooth and elastic, about 10 minutes. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place until doubled in size, about 1 hour.

While the dough is rising, heat some olive oil in a skillet over medium heat. Sauté the chopped bell pepper and tomato until soft.

In a large bowl, mix the sautéed vegetables with the mashed potatoes, grated cheese, and cottage cheese. Season with salt and pepper to taste. Set aside to cool.

Once the dough has risen, punch it down and divide it into two equal parts. Roll each part into a large circle or rectangle on a lightly floured surface.

Spread the vegetable and cheese filling evenly over one of the dough sheets, leaving a small border around the edges.

Cover with the second sheet of dough, and pinch the edges to seal them together.

Preheat the oven to 200°C (390°F).

Place the stuffed dough on a baking sheet lined with parchment paper. Brush the top with olive oil or a beaten egg for a golden finish.

Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.

Let the bread cool slightly before cutting into slices. Serve warm.