Khachapuri

 
                                 Khachapuri
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       yeast -- dry
    1      teaspoon      sugar
      1/4  cup           water -- warm (110)
      3/4  cup           milk -- room temp
    2      tablespoon    sugar
      1/2  cup           butter -- melted
    1      teaspoon      salt
    3 1/2  cup           flour (a/p or bread)
                         Filling:
    8      ounce         muenster cheese
    8      ounce         jarlsberg or swiss
    8      ounce         cheddar -- white
    2                    eggs -- beat slightly
    2      tablespoon    parsley -- chopped
      1/4  teaspoon      pepper -- white
 
 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.
 HP Bread Books
 
 
 
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