Recipes

Georgian Cheese Bread

1 Mins read
0
23
0
Share
Scroll to recipe
Share
Georgian Cheese Bread

Georgian Cheese Bread

amanda

Equipment

  • - Stand Mixer

  • - Hand Mixer (for dough mixing)

  • - Large Bowl

  • - Silicone Spatula

  • - Rolling Pin

  • - Parchment Paper

  • - Baking Sheet

  • - Pastry Brush

  • - Cutting Board

  • - Cheese Grater

  • - Measuring Cups and Spoons

  • - Digital Kitchen Scale

Ingredients

  • 2 1/4 teaspoons active dry yeast (a 1/4-ounce package)

  • 7 tablespoons warm water (105-115°F)

  • 1 2/3 cups unbleached all-purpose flour, divided

  • 3/4 teaspoon salt

  • 1 large egg, lightly beaten

  • 1/4 pound Havarti cheese, coarsely grated

  • 1/4 pound salted mozzarella, coarsely grated

  • 1 teaspoon unsalted butter, melted

  • a floured pizza pan (at least 12 inches) or a floured large baking sheet

Instructions

1

Instruction 1

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

Instruction 2

Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
3

Instruction 3

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

Instruction 4

Preheat oven to 500°F with rack in middle.
5

Instruction 5

Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.
6

Instruction 6

Toss together cheeses and press into a compact 3-inch ball with your hands. Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot. 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.
7

Instruction 7

Cut a 6-inch X through top of dough to expose cheese. Bake until pale golden, 10 to 12 minutes. Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.
8

Instruction 8

Serve cut into wedges.
0
23
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *