Khachapuri
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 package dry yeast
1 teaspoon sugar
1/4 cup water, warm (110 degrees)
3/4 cup milk, room temp.
2 tablespoons sugar
1/2 cup butter, melted
1 teaspoon salt
3 1/2 cups flour (all-purpose or bread 
8 ounces muenster cheese
8 ounces Jarlsberg or Swiss cheese
8 ounces white cheddar
2 eggs, beaten slightly
2 tablespoons parsley, chopped
1/4 teaspoon pepper, white





Preparation

1 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. 2 Twist and pinch ends 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 margarine). 3 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. 


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Comments




 

Permalink Helen PitlickJuly 8, 2009  

YUM- this bread is soooo good! When I studied in Russia, I visit the same Georgian restaurant every time I was in Moscow just so I could eat khachapuri. The Cheddar cheese doesn't strike me as authentic, so I would definitely substitute 4 oz each of Muenster and Swiss for the Cheddar.
 








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Preparation

 1  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.  2  Twist and pinch ends 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 margarine).  3  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.

About


Served with soup or salad, this traditional Georgian dish is a full meal! Can substitute 4 oz muenster and 4 oz Swiss cheese for 8 oz cheddar.

Comments:
Helen Pitlick

YUM- this bread is soooo good! When I studied in Russia, I visit the same Georgian restaurant every time I was in Moscow just so I could eat khachapuri. The Cheddar cheese doesn't strike me as authentic, so I would definitely substitute 4 oz each of Muenster and Swiss for the Cheddar.