Khachapuri Adjaruli Georgian Cheese Bread Boat Recipes

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.

Steps:

• For the dough: Lightly oil a medium bowl. Heat the milk with 1/2 cup water in a small saucepan over low heat to between 110 and 115 degrees F. Transfer it to a small bowl and stir in the sugar, then sprinkle over the yeast and let stand until foamy, 5 to 10 minutes. (Cover the bowl if the room or the yeast is cold.)
• Put a pizza stone on the lowest rack in your oven, removing the second rack if there is one. Preheat the oven to 500 degrees F. Cut two 10-by-7-inch pieces of parchment paper.
• Put the flour in a medium bowl and whisk in the salt. Make a well in the center and pour in the yeasty mixture and the oil. Stir with a wooden spoon until the flour is incorporated and the mixture forms a shaggy ball -- it will be soft and sticky. Flour your work surface, scrape the dough onto it and knead until smooth, elastic and still slightly sticky, about 5 minutes. Put the dough in the oiled bowl, turn it to coat with oil and cover the bowl loosely with plastic wrap. Set the bowl in a warm place until doubled in size, 1 hour to 1 hour and 15 minutes.
• For the filling and topping: Work the mozzarella and feta together with a fork in a medium bowl. Make a little well in the center and add 1 egg. Beat the egg a bit with a fork, and mix and mash well to combine with the cheeses.
• Lightly flour your work surface. Turn the dough onto the floured surface and cut it in half. Round the halves gently back into rough rounds. Put 1 piece of parchment paper on your work surface and flour it lightly. Press and use a rolling pin to roll 1 piece of dough into a round 1/8-inch thick and 10-inches across. Slide it onto the paper -- it will hang over the long edges -- and then slide it, paper and all, onto the back of a baking sheet. (Alternatively, use a pizza peel.) Repeat with the other piece of dough, transferring it to the back of a second baking sheet.
• Spoon half of the cheese mixture on the first round, spreading some 1/2-inch from the edge and mounding the rest in the middle (there will be a big mound). Roll the sides up tightly to make a shape like a cheese-filled canoe -- it should be about 10 inches long and 4 inches wide. Pinch the ends together and twist to seal tightly. Repeat with the other piece of dough and remaining cheese. Let rest 10 minutes.
• Slide the khachapuris on their papers onto the pizza stone, leaving a few inches of space between them. Bake, turning them 180 degrees after about 8 minutes, until golden and crisp, about 12 minutes total. Crack 1 egg in each khachapuri and continue to bake until the white is just set around the edges, but some of the white and the yolk are still a bit raw, about 3 minutes. Remove to a serving platter, dot each khachapuri with 1 tablespoon butter and stir the eggs into the hot cheese¿they will continue to cook. Serve immediately, tearing off pieces of bread to scoop up the hot, buttery, eggy, gooey cheese.

Steps:

• Heat the milk to lukewarm (110 to 115 degrees).
• Place a half cup of lukewarm milk in a small bowl and sprinkle the yeast and a half teaspoon of sugar over the milk. Stir to dissolve. Allow to sit for 10 minutes. Stir in the remaining milk.
• Spoon three cups of the flour into a large bowl and make a well in the center. Add the yeast sponge, the remaining sugar and the butter. Stir with a wooden spoon until it is formed into a firm ball of dough.
• Gather up the dough and scraps in the bowl and turn out onto a floured wooden board. Knead for about 10 minutes, adding more of the remaining flour to the surface as needed to prevent the dough from sticking. When the dough is elastic and no longer sticky, place in a greased bowl, turning the dough to grease it. Cover loosely with a kitchen towel and allow to rise until doubled in bulk in a draft-free place, one to one-and-a-half hours.
• Punch the dough down with your fist and allow it to rise again until double in bulk, about 40 minutes.
• While the dough is rising, prepare the cheeses. Grate the mozzarella coarsely, either in a food processor or with a hand grater. Crumble the goat cheese. Mix with egg, slightly beaten.
• Preheat the oven to 375 degrees. Punch the dough down and roll out on lightly floured surface to a circle about 20 inches in diameter.
• Fold the dough in quarters and place the point of the dough in the center of a nine-inch pan with an inch-and-a-half to two-inch sides. Unfold the dough, letting the excess hang over the sides. Spoon the cheese mixture onto the dough. Pick up the excess dough hanging over the edges and begin to pleat over the cheese. Make sure all pleats go in the same direction. Gather the ends of the dough in the center and twist into a small knob. Allow the dough to rest 10 minutes.
• Brush the top of the dough with melted butter and bake in the center of the oven for about one hour, or until golden. Allow the bread to cool in the pan, on a cake rack, before serving. The bread may be served warm or at room temperature.

Steps:

• To make the dough, mix the yeast with the sugar, water, flour, and salt in a bowl. Cover the bowl with clingfilm and either leave in the refrigerator overnight or somewhere in your kitchen for an hour or so until doubled in size.
• For the filling, mix the cheeses with the single egg yolk and use a fork to mash well.
• Preheat the oven to its highest setting and heat a couple of baking sheets-or a pizza stone if you have one.
• Flour your work surface really well. Cover your hands in flour and scrape the dough on to your work surface. Knead it in the flour a little if it's too sticky. Divide the dough into 6 pieces (each piece should be about 100 g (3½ oz). Roll out each piece of dough on a lightly floured work surface into a 18 cm (7-inch) round. Stretch either side of each round to elongate and then pile 100 g (3½ oz) of filling in the centre, leaving a 5 mm (¼ inch) border around the edge. Bring two sides of the dough up to meet in the middle and pinch a seam together to seal, similar to a Cornish pasty. Press down with the flat of your hand to flatten it, then flip it over so the seam is face down. With a sharp knife, make a slash along the middle of the dough and push the sides open to expose the filling. Repeat with the rest of the dough and filling to make 6 khachapuris.
• Slide the khachapuris on to the hot baking trays and bake for 10 minutes until the sides turn golden. Crack an egg into the centre of each, then bake for a further 2-3 minutes. To eat, pinch the dough from one end and use it to dip and mix the runny egg yolk into the filling.