Sunday, 26 March 2017

Georgian cheese bread ( Imeretian khachapuri).

georgian cheese bread (khachapuri) #TwelveLoaves — A Shaggy Dough Story:
Different regions have their own variations.
Two of the most popular are Imeretian, which is what I made–a circular stuffed bread, and Adjarian, basically a big open canoe of dough filled with molten cheese and topped with an egg.
A golden brown, chewy, butter topped dough surrounding an ooey-gooey filling of molten hot cheese.
So! Imeretian khachapuri.

2 1/4 teaspoons active dry yeast (7g/ 1/4-ounce package)
7 tablespoons warm water (40-46C/105-115°F)
1 2/3 cups unbleached all-purpose flour, divided
3/4 teaspoon salt
1 large egg, lightly beaten
1/2 pound (230g) sulguni cheese (traditional) OR
1/4 pound (115g) Havarti cheese, coarsely grated AND
1/4 pound (115g) salted mozzarella, coarsely grated
1 teaspoon unsalted butter, melted

Pour warm water into a small bowl, sprinkle yeast on top, then stir in 1 tablespoon of the flour.
Let stand until mixture is foamy.
Add remaining flour and salt to a large bowl and mix.
Add the egg and yeast mixture and stir.
Flour a work surface, turn the dough out and knead for about 5 minutes until the dough is smooth.
Coat dough ball lightly with flour, then place it in bowl, cover and set aside in a warm spot to rise for approximately three hours, punching the dough down every hour.

Towards the end of the rise time, preheat the oven to 260C/500°F.
Grate the cheeses, then mix them together and compact them tightly into a 8cm/3" ball.
Flour your work surface and turn out the dough.
Roll it into a round about 18cm/7" in diameter.
Place the cheese ball in the center of the dough, then gather the edges over the ball and seal together.
Flatten the dough ball, pressing the cheese from the center to the edges, then roll out until the round measures approximately 28cm/11".
Use a toothpick to pop any large air bubbles.
Line a sheet or pizza pan with parchment, place the dough round on top and slash an X in the top.
Bake for about 10–12 minutes or until pale golden.
Remove the bread from the oven, brush with butter, then back for another 3–5 minutes, until golden brown.
Remove from oven, cut into wedges and eat it while it's hot!
PS - The result does not fully satisfy!

- Delicious Georgian Cuisine:
'via Blog this'

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