* Exported from MasterCook *
Bread, Adjaruli Khachapuri Cheese Curd
Recipe By :Bob's Red Mill
Serving Size : 4 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough
3/4 cup Whole Milk -- warmed to 110F (177 mL)
1 1/2 tsp Active Dry Yeast
1 tsp Sugar
2 cups Unbleached White All-Purpose Flour -- (268g)
1 Tbsp Olive Oil -- (15 mL)
1 1/2 tsp Sea Salt
Filling
1 1/2 cups grated Mozzarella cheese -- (140g)
1 1/2 cups crumbled Feta cheese -- (199g)
1 cup loosely packed finely chopped Chard -- (30g)
1/2 cup Whole Milk -- (118 mL)
1 Egg -- whisked (56g)
1 clove Garlic -- minced
1/4 tsp Ground Black Pepper
1/4 tsp Crushed Red Pepper Flakes
To Finish
1 Tbsp Olive Oil -- (15 mL)
2 Eggs -- (112g)
2 Tbsp Unsalted Butter -- (29g)
Khachapuri translates to "cheese curd bread," and in the country of
Georgia it's a traditional staple. Pizza-like dough is shaped into a
boat that holds a flavorful cheese mixture that, once baked, is
topped with a runny egg and butter you swirl into the cheesy goodness.
PREP: 25 minutes
COOK: 18 to 23 minutes
PASSIVE: 45 minutes- 1 hour
SERVINGS: 2 khachapuri, serves 4-6
Dough: In a stand mixer add warmed milk, yeast and sugar. Whisk to
combine and let sit until foamy, about 5 minutes.
Add remaining ingredients for the dough into the yeast mixture.
Attach the bowl to the mixer and fit it with the dough hook. Turn to
medium speed and mix until dough comes together and wraps itself
around the dough hook. Continue to mix until dough is smooth and
elastic, about 3 to 4 minutes. (If the dough seems too dry, add 1-2
tablespoons (15-30 mL) milk).
Remove dough from mixer and shape into a ball. Transfer dough to a
medium mixing bowl greased with olive oil. Cover bowl with plastic
wrap and let rise for 45 minutes-1 hour, or until almost double in height.
Filling: In a medium bowl add all ingredients for the filling. Use a
spoon to combine. Set aside.
Preheat oven to 475F. Line two baking sheets with parchment paper and
set aside.
Lightly flour your work surface. Divide dough into two 8-oz pieces.
Working with one piece at a time, use a rolling pin to roll the dough
to an oval shape (roughly 11 x 7" and 1/4" thick).
Evenly spread half of the cheese mixture in the center of the round,
leaving a 1" border.
On one side of the oval, roll the dough toward the center to create
an edge. Repeat on the opposite end. Pinch the ends of the roll
together and twist a few times to seal, and fold the end under. The
end result should roughly be a boat shape. Repeat this process with
the remaining round of dough and cheese.
Use a pastry brush to coat the edges of the dough with olive oil.
Place pans into the oven and bake until lightly golden brown and the
cheese is melted, about 14 to 18 minutes.
While first bake is happening, crack each egg into a small bowl
(ramekins work great) and set aside. (NOTE: You want the eggs to have
a whole yolk.)
Once the first bake is done, open the oven door. Gently pour one egg
into the center of each boat, being careful not to crack the yolks.
Close the oven and continue cooking until the egg whites have just
set, about 4 to 5 minutes. Remove from oven and place a tablespoon of
butter into the center of each bread.
Serve hot; use a spoon to stir the egg and butter into the cheese
mixture. Serve immediately.
S(Internet address):
https://www.bobsredmill.com/recipes/how-to-make/adjaruli-khachapuri-cheese-curd-bread
Yield:
"2 Khachapuri"
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Per Serving (excluding unknown items): 736 Calories; 42g Fat (51.5%
calories from fat); 32g Protein; 57g Carbohydrate; 2g Dietary Fiber;
273mg Cholesterol; 1618mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean
Meat; 0 Vegetable; 1/2 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 1129