Monday, June 27, 2011

Gerogian Khachapuri


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
Change Measurements: US | Metric

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Prep Time: 20 mins
Total Time: 1 1/4 hr
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 onto 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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1 comment:

  1. Hi Thanks so much for posting this. May I repost your recipe the first photo on my blog please?