KHACHAPURI (GEORGIAN CHEESE BREAD)

Khachapuri (Georgian Cheese Bread) image

With a cheese-stuffed crust and an egg baked into the center, this boat-shaped Georgian bread is so fun and versatile, there's only a matter of time before it's delivered to every home for pizza night and ordered from every brunch menu the morning after. They take a little finesse but the payoff is well worth it; after all, what more could you want other than cheesy, soft-while-chewy bread dipped in its own bed of runny egg yolk and molten cheese?

Provided by Chef John

Time 1h55m

Yield 4

Number Of Ingredients 14

Ingredients

½ cup warm milk
⅓ cup warm water
1 ½ teaspoons white sugar
1 (.25 ounce) package active dry yeast
2 teaspoons olive oil
2 ¼ cups all-purpose flour, divided
1 ½ teaspoons kosher salt
4 ounces Monterey Jack cheese, shredded
4 ounces low-moisture mozzarella cheese, shredded
8 ounces feta cheese, crumbled
2 large eggs
1 tablespoon butter, cut into 4 pats
sea salt to taste
1 pinch cayenne pepper, or to taste

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.

Nutrition Facts : Calories 692.2 calories, Carbohydrate 60.8 g, Cholesterol 196.9 mg, Fat 34.3 g, Fiber 2.3 g, Protein 34 g, SaturatedFat 20.2 g, Sodium 1983.2 mg, Sugar 6.2 g