Ingredients
-
2 1/4
-
7
-
1 2/3
-
3/4
-
1
-
1/4
-
1/4
-
1
-
-
-
-
-
-
-
Directions
Georgian Cheese Bread, This came from Gourmet magazine, May 2008 Their blurb: In the remote mountains of Georgia, the star ingredient of this bread called khachapuriakin to pizzais the firm but creamy salted cow’s-milk cheese called sulguni A blend of Havarti and mozzarella will give you a similar velvety texture Posting for ZWT4, Eastern Europe Start to finish, this takes 4 hours, 30 minutes active cooking time , This is a favorite dish of all my friends There is never a dinner party at my house without it I am Georgian and have tasted and made Khachapuris of every kind This reciepe is a pretty good one! Thank you for posting it, , This was very good The only problem I had was that i did not have a thermometer to measure the temperature of the water I think I was pretty accurate, because the bread came out great, and the kids loved it Was saved in my cookbook for a while, usually play the tag games, but nobody knew who was it, and this was my back up, A GREAT BACK UP> Thanks for the post
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Sprinkle Yeast Over Warm Water and Stir in 1 Tablespoon Flour. Let Stand Until Creamy, About 5 Minutes. (if Yeast Does not Activate, Start Over With New Yeast.). |
|
2
Done
|
Stir Together Salt and Remaining Flour in a Large Bowl, Then Stir in Egg and Yeast Mixture to Form a Dough. |
|
3
Done
|
Turn Out Dough Onto a Well-Floured Surface and Turn to Coat With Flour, Then Knead Until Smooth and Elastic, About 5 Minutes. Form Into a Ball and Dust With Flour. Let Dough Rest in a Bowl, Covered With Plastic Wrap, Punching Down With a Wet Fist Every Hour, at Least 2 Hours and Up to 3. |
|
4
Done
|
Preheat Oven to 500f With Rack in Middle. |
|
5
Done
|
Turn Out Dough Onto Floured Pizza Pan, Turning to Coat, Then Flatten With Your Fingers Into a 7-Inch Disk. |
|
6
Done
|
Toss Together Cheeses and Press Into a Compact 3-Inch Ball With Your Hands. |
|
7
Done
|
Place Ball in Middle of Dough, Then Gather Dough Up Around Ball of Cheese, Squeezing Excess Dough Into a Topknot. |
|
8
Done
|
Press Down on Topknot With a Damp Fist to Press Cheese Out from Center. Continue to Flatten Dough and Distribute Cheese Evenly, Pressing Outward from Center, Until Dough Is an 11-Inch Disk. |
|
9
Done
|
Cut a 6-Inch X Through Top of Dough to Expose Cheese. |
|
10
Done
|
Bake Until Pale Golden, 10 to 12 Minutes. |
|
11
Done
|
Brush Surface of Dough With Butter and Bake Until Golden and Cooked Through, 3 to 5 Minutes More. |
|
12
Done
|
Serve Cut Into Wedges. |
|
13
Done
|
Their Cook's Note: Dough Can Be Made 1 Day Ahead and Chilled in Bowl (for a Slow Rise), Covered With Plastic Wrap. Punch Down and Bring to Room Temperature Before Proceeding With Recipe. |
