Serves:
4.
Preparation
time: 20 minutes.
Rising
time: 1.5–2 hours.
Cooking
time: 20 minutes.
Ingredients.
For
the dough:
·
500
g (4 cups) all-purpose flour
·
1
tsp salt
·
1
tsp sugar
·
1
tsp dry yeast
·
250
ml (1 cup) warm water
·
100
ml (½ cup) warm milk
·
2
tbsp vegetable oil or melted butter
For
the cheese filling:
·
400
g (14 oz) cheese (a mixture of mozzarella and feta or sulguni, if possible)
·
1
large egg
For
the topping (optional):
·
4
eggs (1 per loaf)
· Butter, for finishing
Instructions
Prepare
the dough:
In a small bowl, combine the
warm water, warm milk, sugar, and Yeast.
Let stand 5-10 minutes until
foamy.
In a large bowl, combine flour
and salt.
Gradually add yeast mixture and
oil, kneading until soft, elastic dough forms (about 8-10 minutes).
Cover dough with a clean towel
and let rise in a warm place for 1.5-2 hours, or until doubled in size.
Prepare
cheese filling:
Grate
or crumble cheese and mix in a bowl. Add 1 egg and mix until well combined.
Dough
pan:
Preheat oven to 250°C (480°F)
and line a baking sheet with parchment paper. Divide dough into 4 equal pieces.
Roll each piece into an oval or
boat shape, leaving the edges thicker.
Lift up and pinch the sides to
form a “boat,” with a hollow centre of cheese.
Fill
the bread:
Spread
the cheese mixture evenly between the dough boats, spreading it out in the centre.
Bake
the Khachapuri:
Place the Khachapuri on the
prepared baking sheet and bake for 10–12 minutes, or until the bread is golden
brown and the cheese is bubbling.
Optional:
Crack an egg into the centre of
each loaf and bake for an additional 2–3 minutes, just until the egg whites are
set but the yolks are still runny.
Finish
and serve:
Remove the Khachapuri from the
oven and top with a small knob of butter.
Serve hot, breaking off the bread slices to dip into the melted cheese and egg mixture.
Tips:
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