Khachapuri (georgian Cheese Bread)
Total Time: 1 hr 5 mins
Preparation Time: 20 mins
Cook Time: 45 mins
Ingredients
- Servings: 8
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1/4 cup warm water
- 3/4 cup milk, at room temperature
- 2 tablespoons sugar
- 1/2 cup melted butter
- 1 teaspoon table salt
- 3 1/2 cups bread flour
- 1/2 lb muenster cheese, shredded
- 1/2 lb jarlsberg cheese or 1/2 lb swiss cheese, shredded
- 1/2 lb white cheddar cheese, shredded
- 2 eggs, slightly beaten
- 2 tablespoons chopped parsley
- 1/4 teaspoon white pepper
- 1 egg white
- 1 tablespoon water
Recipe
- 1 dissolve yeast and 1 tsp sugar in 1/4 cup water and let stand 5-10 minutes to proof until foamy. add milk, 2 tbs sugar, butter, salt, and enough flour to make a soft dough. knead until soft and smooth.
- 2 grease a bowl with oil. place dough in oiled bowl and turn to coat all sides. cover and let rise until double in bulk, 60-90 minutes.
- 3 grease a 9′ spring form pan very well. mix together filling ingredients until well-combined.
- 4 punch down dough, shape into a ball, and roll to a 20′ circle. ease dough into pan (fold in half to lift and unfold in pan), letting excess hang over the edge.
- 5 mound cheese filling dough in pan and bring dough up over the filling, folding to make 8-12 evenly spaced pleats. twist and pinch ends together in the center to make a rough knob.
- 6 cover with a buttered 12′ square of waxed paper and let rise until double in bulk, 30-45 minutes. remove and discard waxed paper.
- 7 beat together egg white and water with a fork. brush top of dough with glaze.
- 8 bake in a preheated 375f oven 40-50 minutes, or until deep golden brown. remove bread from pan, place directly on oven rack, and bake for an additional 5 minutes to brown bottom crust.
- 9 cool on rack at least 45 minutes before cutting into wedges.
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