Ingredients: |
Ingredients: Dough
1 ½ cups warmed mild (bathwater temperature)
2 (0.25 oz) pkgs. Active dry yeast (4.5 tsp.) (not quick rise)
2 tsp. sugar
1 ½ sticks melted, unsalted butter, cooled to room temp
2 eggs, beaten
5 ½ cups flour plus about ½ cup more for kneading and rolling
1 Tbsp. kosher salt
Filling
1 ½ cups grated mozzarella
1 ½ cups crumbled feta
¾ cup plain yogurt
2 eggs, beaten, plus 1 more for egg wash
1 Tbsp. kosher salt
6 eggs, whole
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Directions: |
Directions:1. Heat the milk in a small saucepan until it reaches the temperature of warm bathwater. Remove from heat. Add the sugar and yeast and let stand for 5-10 minutes, until the yeast foams.
2. In a large bowl, combine the flour and salt. Add the yeast mixture, cooled melted butter, and beaten eggs. Mix well to form a soft dough (best to use hands). The dough will still be fairly sticky but should pull away from the sides of the bowl.
3. Turn the dough out onto a lightly floured surface and knead for 2-3 minutes, adding only enough flour to keep it from sticking. You can stop kneading when you no longer feel the grain the dough.
4. Roll the dough into a ball and put it in a large, greased bowl, turning to coat. Cover and set in a warm place to rise until roughly doubled in size (about 1.5 hours). You can also let the dough rise overnight in the fridge (best). Take dough out at least 30 minutes before rolling it.
5. Preheat oven to 450. Line two baking sheets with parchment paper.
6. Punch the dough down and divide into six balls of equal size. Working one ball at a time on a lightly floured surface, roll each one into a circle about 10 inches in diameter.
7. Loosely roll two opposite edges of the circle toward the center to create a boat shape, roughly 8 inches long and 4-5 inches wide in the middle. Firmly twist the edges together at the ends and press the twists down with your thumb to ‘seal’ them. Transfer ‘boats’ to baking sheets and let rest for 10 minutes.
8. Meanwhile, mix the cheeses, yogurt, beaten eggs, and salt together in a mixing bowl. Once the dough has rested, fill ‘boats’ with cheese mixture.
9. Beat 1 egg with 1 tsp of water to make an egg wash. Brush wash over the dough generously.
10. Bake for 15-20 minutes, until the crusts turn a medium-light golden color. Remove the khachapuri from the oven. Use the back of a spoon to make a well in the center of each boat. Crack 1 egg into the well of each ‘boat.’ Return the khachapuri to the oven and continue baking until crusts turn deep golden brown (6-8 minutes) but before egg is cooked through. Eggs will continue to cook in the cheese after you remove from oven.
11. Before serving, mix cheese, egg, and dough inside the ‘boat’ to create a filling. |
This recipe for Georgian Cheese Bread (Acharuli Khachapuri) is from