Cooking Recipe Khachapuri
Recipe Ingredients
Directions
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. PLACE IN GREASED BOWL AND TURN TO COAT
ALL SIDES. COVER AND LET RISE UNTIL DOUBLE IN BULK.
SHRED CHEESES, COMBINE ALL FILLING INGREDIENTS AND
REFRIGERATE. GREASE A 9" SPRINGFORM PAN VERY WELL.
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.
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 EDNS TOGETHER TO MAKE A ROUGH KNOB.
COVER WITH A BUTTERED 12" SQUARE OF WAXED PAPER AND
LET RISE
UNTIL DOUBLE IN BULK. BRUSH LOAF WITH GLAZE OF 1 EGG
WHITE + 1 TBS WATER (OR USE MARG). BAKE 40-50 MIN. @
375 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. COOL ON RACK FOR 45 MINUTES BEFORE
CUTTING INTO WEDGES. * SERVED WITH SOUP OR SALAD, THIS
IS A FULL MEAL!!! CAN SUBSTITUTE 4 OZ MUENSTER AND 4
OZ SWISS FOR 8 OZ CHEDDAR.
Source: A bread book published by HP that I got in
the library.