Nanas Hachapuri Or Georgian Cheese Bread Food

KHACHAPURI (GEORGIAN CHEESE BREAD)

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.

GEORGIAN CHEESE AND EGG BREAD (ADJARULI KHACHAPURI)

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.

KHACHAPURI

Steps:

• Combine 2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
• Combine milk and margarine in a 1-quart saucepan; heat over low heat until milk is very warm and margarine is mostly melted, about 5 minutes.
• Beat milk mixture into the flour mixture on low speed until just combined. Increase speed to medium and beat until smooth, about 2 minutes. Add remaining 2 cups flour; beat until a soft dough forms. Switch to the dough hook and knead until smooth and elastic, about 10 minutes.
• Transfer dough to a greased bowl. Turn over to coat. Cover and let rise until doubled, about 1 hour.
• Gently punch down dough to deflate. Let rise until doubled again, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan.
• Gently punch down dough and roll into a circular shape. Transfer to the baking pan.
• Mix Muenster cheese, egg, and egg yolk together in a bowl. Spread over dough in the baking pan. Gather up dough in 1 1/2-inch pleats. Squeeze pleats together gently and twist to make a topknot.
• Let dough rest, 10 to 15 minutes. Brush with egg white.
• Bake in the preheated oven until golden brown, about 1 hour.

KHACHAPURI (GEORGIAN CHEESE BREAD)

Steps:

• Dissolve yeast and 1 tsp sugar in 1/4 cup water and let stand 5-10 minutes to proof until foamy. Add milk, 2 tbs sugar, butter, salt, and enough flour to make a soft dough. Knead until soft and smooth.
• Grease a bowl with oil. Place dough in oiled bowl and turn to coat all sides. Cover and let rise until double in bulk, 60-90 minutes.
• Grease a 9″ spring form pan very well. Mix together filling ingredients until well-combined.
• Punch down dough, shape into a ball, and roll to a 20″ circle. Ease dough into pan (fold in half to lift and unfold in pan), letting excess hang over the edge.
• Mound cheese filling onto dough in pan and bring dough up over the filling, folding to make 8-12 evenly spaced pleats. Twist and pinch ends together in the center to make a rough knob.
• Cover with a buttered 12″ square of waxed paper and let rise until double in bulk, 30-45 minutes. Remove and discard waxed paper.
• Beat together egg white and water with a fork. Brush top of dough with glaze.
• Bake in a preheated 375F oven 40-50 minutes, or until deep golden brown. Remove bread from pan, place directly on oven rack, and bake for an additional 5 minutes to brown bottom crust.
• Cool on rack at least 45 minutes before cutting into wedges.

NANA'S HACHAPURI OR GEORGIAN CHEESE BREAD.

Steps:

• Preheat oven to 425°F.
• Place flour in bowl then in a separate bowl mix the yogurt and egg then mix in softened oil [or butter] using a fork or mixer. Add the baking soda and salt.
• Add the flour, a little at a time, until you have a very soft dough. If dough is too soft, add a little more flour. Place into a floured bowl, cover and let rest for at least 20 minute.
• To make filling:
• Crumble feta then add ricotta, grated mozzarella into bowl and mix. Now add egg and mix again. Set aside.
• On a heavily floured surface, take half the dough and roll it out to fit a 13-15 inch pizza pan. Place it onto pan. Spread cheese mixture onto it, leaving a small border around the entire edge.
• Roll out the other half of dough to fit on top. Place it over the cheese mixture. Fold in the edges to seal the cheese mixture inside, rolling to form an edge. Press all around with fork to seal.
• Bake for approximately 20 minutes or until golden brown. Cool until warm before you cut it.
• NOTE THE HALVED VERSION:.
• dough:.
• 350 g flour.
• 250 g low fat yogurt.
• 1 egg.
• 25 g extra virgin olive oil.
• 1/2 teaspoon salt.
• 1 teaspoon baking soda.
• filling:.
• 200 g feta cheese.
• 200 g ricotta.
• 125 g (1) mozzarella.
• use whole egg.
• Note: If using egg beaters for the filling half the amount called for to make 1 egg.

KHACHAPURI, GEORGIAN CHEESE FILLED FLAT BREAD

Steps:

• Dough (Khachapuri):.
• Line a spring form pan with butter.
• In a large bowl, dissolve the yeast in 1/4 cup of warm water.
• Stir in the sugar/honey and let stand until foamy, 5 to 10 minutes.
• Add the remaining water, the butter and the salt.
• Stir in 2 cups of the flour.
• Gradually add enough of the remaining flour so that the mixture holds together.
• On a floured surface, knead the dough until smooth and elastic, about 10 minutes. (To knead in a food processor, combine the flour, butter and salt in the work bowl of the food processor and add the yeast mixture. With the machine on, gradually add enough warm water until the dough forms a ball, then process around the bowl about 25 times.).
• Shape into a ball, place in a large oiled bowl turning to coat, cover, and let rise until nearly doubled in bulk, about 1 1/2 hours.
• Punch down the dough and roll into a 20-inch round about 1/4 inch thick.
• Fit the dough into the greased spring form pan, letting the excess drape over the sides.
• Spoon in the filling (Filling directions at the end of the recipe).
• Gather the edges together to meet in the center, pleating the dough as evenly as possible into overlapping folds. Twist the dough ends that meet in the center to form a knob.
• Cover and let stand for about 30 minutes.
• Pre-heat the oven to 375 degrees.
• Brush the khachapuri with the egg mixture (Beat the egg with 1 tsp water).
• Bake until golden brown, about an hour.
• Let cool for 30 minutes before slicing.
• Georgian Cheese Filling (Khveli):.
• In a large bowl, combine all the ingredients and stir to blend.

KHACHAPURI ADJARULI (GEORGIAN CHEESE BREAD BOAT)

Steps:

• Make the dough (but if you're using store-bought, proceed to Step 2): In a small saucepan over low, heat 1/2 cup plus 2 tablespoons/150 milliliters water until hot but not simmering. Turn off heat. In a large bowl, with your hands or a wooden spoon, stir together flour, sugar, yeast and salt. Check the temperature of reserved, warmed water; it should be warm to the touch, between 105 and 110 degrees. Add it to the flour mixture and, with your hands, knead mixture into a smooth dough, about 5 minutes.
• Pour olive oil into a medium bowl. Holding dough with one hand, use it to coat the inside of the bowl with the oil. Set the dough in the bowl, oiled portion facing up. Cover bowl with a damp cloth or plastic wrap and let rise in a warm place until it doubled in volume, about 2 hours.
• Heat oven to 450 degrees (or 425, if using a convection oven). Line a half sheet tray with parchment paper; set aside. On a lightly floured surface, stretch and roll dough into a circle, 1/4-inch thick, 10 to 12 inches across. Brush off excess flour, then lay the dough on the sheet tray. Using your fingers, roll, press and pinch two opposite sides of the circle a few inches into the center, building sides up, then press and pinch the narrow ends together to form two points. Continue to pinch and press the sides to create a raised rim and form the dough into an oval boat with an eye-like shape. Let rest in a warm place while you prepare the filling.
• In a medium bowl, combine mozzarella, goat cheese and feta with 3 tablespoons water. Stir with a fork until the mixture is thoroughly blended. Scrape the cheese mixture into the center of the dough boat, spreading it into an even layer.
• Bake khachapuri until the crust begins to brown and the cheese is melted, about 15 minutes. Remove pan from oven, leaving oven on. Brush sides of khachapuri generously with melted butter. Return khachapuri to the oven for an additional 5 minutes until the crust is extra crisp and the cheese just starts to brown around the edges.
• Using a spoon, make a shallow, 2-inch-wide well in the center of the cheese. Add the egg yolk and cold butter (if using), and serve immediately. To serve, hold down one pointed end of the hot khachapuri with a fork; using another fork, quickly stir the egg and butter (if using) into the cheese mixture until it's smooth and stretchy. Rip pieces of the bread boat off to dip in the cheese while it's still hot.

KHACHAPURI (GEORGIAN CHEESE BREAD)

Steps:

• Make a smooth dough out of the dough ingredients. Use as much flour as needed to keep dough light without it sticking to your hands.
• Leave the dough to rest for 30 minutes.
• Prepare the filling. Grate the mozzarella and then mix with the cream cheese. Add the egg and butter and process into a smooth, glutinous mixture using either a hand mixer or a wooden spoon.
• Season with salt, if needed, and divide into 4 balls.
• Shape the dough into 4 balls also and roll these out to form 8 inch circles.
• Put the cheese filling balls into each dough circle and bring the edges of the dough circle up and over to seal. (Example.like an omelet or a calzone) Press firmly to seal.
• Carefully press the dough flat into a circular shape until each will fill a large skillet.
• Fry individually in hot butter, covered, before turning them and frying the other side, uncovered.
• Cut each flat loaf into 4 portions and serve hot.

GEORGIAN CHEESE BREAD

Steps:

• Sprinkle yeast over warm water and stir in 1 tablespoon flour. Let stand until creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.)
• Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
• Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl, covered with plastic wrap, punching down with a wet fist every hour, at least 2 hours and up to 3.
• Preheat oven to 500°F with rack in middle.
• Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.
• Toss together cheeses and press into a compact 3-inch ball with your hands. Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot. Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.
• Cut a 6-inch X through top of dough to expose cheese. Bake until pale golden, 10 to 12 minutes. Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.
• Serve cut into wedges.