Khachapuri Georgian Feast Bread Recipes

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KHACHAPURI (GEORGIAN CHEESE BREAD)



Khachapuri (Georgian Cheese Bread) image

With a cheese-stuffed crust and an egg baked into the center, this boat-shaped Georgian bread is so fun and versatile, there's only a matter of time before it's delivered to every home for pizza night and ordered from every brunch menu the morning after. They take a little finesse but the payoff is well worth it; after all, what more could you want other than cheesy, soft-while-chewy bread dipped in its own bed of runny egg yolk and molten cheese?

Provided by Chef John

Categories     Bread     Yeast Bread Recipes

Time 1h55m

Yield 4

Number Of Ingredients 14

½ cup warm milk
⅓ cup warm water
1 ½ teaspoons white sugar
1 (.25 ounce) package active dry yeast
2 teaspoons olive oil
2 ¼ cups all-purpose flour, divided
1 ½ teaspoons kosher salt
4 ounces Monterey Jack cheese, shredded
4 ounces low-moisture mozzarella cheese, shredded
8 ounces feta cheese, crumbled
2 large eggs
1 tablespoon butter, cut into 4 pats
sea salt to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Combine milk, water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together.
  • Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
  • Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Toss together and refrigerate until needed.
  • Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal.
  • Cut off excess parchment around the dough; lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.
  • Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
  • Return to oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri; tear off one end and use it to stir the butter into the egg.

Nutrition Facts : Calories 692.2 calories, Carbohydrate 60.8 g, Cholesterol 196.9 mg, Fat 34.3 g, Fiber 2.3 g, Protein 34 g, SaturatedFat 20.2 g, Sodium 1983.2 mg, Sugar 6.2 g

KHACHAPURI (GEORGIAN CHEESE BREAD)



Khachapuri (Georgian Cheese Bread) image

A classic Georgian dish, this rich bread is like a cross between pizza and fondue. You can serve it sliced, or go traditional and leave it whole--let guests tear off a piece of fluffy crust and dip into the eggy, cheesy well.

Provided by Riley Wofford

Categories     Food & Cooking     Appetizers

Time 2h55m

Yield Serves 4 to 6; Makes 2 breads

Number Of Ingredients 11

2/3 cup warm water (110 degrees)
1/2 teaspoon active dry yeast (not rapid-rise)
1 3/4 cups unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1 teaspoon sugar
Extra-virgin olive oil, for bowl
8 ounces feta, crumbled and patted dry (about 2 cups)
8 ounces low-moisture mozzarella, shredded (about 2 cups)
1 large egg white, plus 2 large egg yolks
1 tablespoon unsalted butter, melted, for brushing, plus 2 tablespoons, room temperature, cut into small pieces
Flaky sea salt and freshly ground pepper

Steps:

  • Dough: Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, and sugar; stir until a ragged dough forms. Transfer to a lightly floured surface; knead with floured hands until smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 3 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours.)
  • Filling: Preheat oven to 500 degrees, with center rack lined with a pizza stone or baking sheet. Divide dough in half. Place one half of dough on a lightly floured 8-by-13-inch sheet of parchment. Roll into a roughly 7-by-12-inch oval. Stir together feta and mozzarella. Pack half of cheese mixture into center of oval, leaving a 1-inch border. Fold edges of dough over cheese mixture; pinch ends together and twist to create a boat shape. Repeat with remaining half of dough and cheeses.
  • In a small bowl, whisk egg white with a fork. Brush over crusts. Slide breads (still on sheets of parchment) onto stone. Bake until cheeses are melted and crusts are well browned, 16 to 20 minutes. Drop 1 egg yolk into center of each bread. Bake until just warmed through, about 1 minute. Using a large flat spatula, remove breads from oven and transfer to a wire rack. Brush crusts with melted butter and divide remaining 2 tablespoons room-temperature butter between fillings; let melt. Sprinkle with flaky salt and pepper. Let cool slightly; serve.

KHACHAPURI (GEORGIAN FEAST BREAD)



Khachapuri (Georgian Feast Bread) image

This is SO good! It's a project for a day when your feeling creative. Georgians make this bread into a large loaf for special occasions, but street vendors also sell it in smaller, tart-sized diamonds, or "beggars' purses".

Provided by Annacia

Categories     Yeast Breads

Time 3h35m

Yield 2 loaves

Number Of Ingredients 14

1 cup milk, scalded*
3 tablespoons unsalted butter
1 1/2 teaspoons sugar
1/2 teaspoon coriander powder
1 1/2 teaspoons salt
2 teaspoons instant yeast
3 1/4 cups unbleached all-purpose flour
2 cups cheese (Monterey Jack, Sharp Cheddar or Muenster)
1 cup cottage cheese or 1 cup goat cheese
2 large eggs
2 tablespoons unbleached all-purpose flour
1/2 teaspoon salt, if needed**
1/2-1 teaspoon fresh ground pepper
1 teaspoon paprika

Steps:

  • Dough: Heat the butter and milk in a small saucepan, or in the microwave, till the butter has melted. Put the sugar, coriander and salt in a medium-sized bowl, and pour the hot milk over them, stirring to combine and to dissolve the malt or sugar. Set aside to cool to lukewarm.
  • Add the instant yeast and flour to the milk mixture and stir to form a shaggy mass. Set this rough dough aside for 30 minutes.
  • Knead the dough until it's smooth -- in a bread machine set on the dough cycle, about 2 minutes in a food processor, 6 to 8 minutes by electric stand mixer, or 8 to 10 minutes by hand. Put the dough in a greased bowl, turn it over to coat the entire surface, and cover the bowl. Let the dough rise for 1 to 1 1/2 hours, or until it increases in size by at least one-third.
  • Filling: If you have a food processor, use it -- it's ideal for this filling. Cube the hard cheese, add the soft cheese, and process until well-mixed but some chunks remain. Add the eggs, flour and seasonings, and pulse just to mix thoroughly. Refrigerate until ready to use.
  • If you don't have a food processor, grate the hard cheese, and beat in the soft cheese and eggs. Continue beating, adding the flour and seasonings. Refrigerate until ready to use.
  • Shaping and Baking: After the dough has risen, turn it out onto a lightly floured surface. Divide the dough in half (you'll be making two loaves), and cut a small (1-ounce) piece of dough off of each half. Round all four pieces of dough into balls, and let them rest, covered, for 15 minutes.
  • Roll each large ball into a 10- to 12-inch circle. Place one circle into a lightly greased small pie tin, 8- or 9-inch round cake pan, or onto a lightly greased or parchment-lined baking sheet. Dollop half of the cheese mixture into the middle of the circle, and pull the dough up around the cheese, folding and pinching it, and "pleating" it into a topknot. Leave a small hole in the very center of the knot, and place the small ball in this hole. Repeat with the remaining dough and filling. Cover the loaves and let them rise for 45 minutes or longer -- they'll look puffy, but not doubled in size. If the pleats have opened, pinch them shut.
  • Bake the loaves in a preheated 375°F oven for 15 minutes, then lower the temperature to 350°F and bake for another 20 to 25 minutes. When finished, the loaves will be golden brown, and the middle should feel set. Tent the loaves with aluminum foil after 15 minutes if they seem to be browning too quickly. Remove the loaves from the oven, and allow them to cool for at least 15 minutes before slicing. Slice the bread into wedges, and serve it warm, or at room temperature.
  • *Heat milk until small bubbles form around the edge, and the occasional wisp of steam is evident.
  • **Cheese varies greatly in salt content, so taste before adding salt.

Nutrition Facts : Calories 1683.3, Fat 72.7, SaturatedFat 43.2, Cholesterol 409.4, Sodium 3659.6, Carbohydrate 184.7, Fiber 7, Sugar 4.6, Protein 69.9

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