Khachapuri (Georgian Cheese Bread)

• active dry yeast↗2 1⁄4 teaspoons
• sugar↗1 teaspoon
• warm water1⁄4 cup
• milk, at room temperature↗3⁄4 cup
• sugar↗2 tablespoons
• melted butter1⁄2 cup
• table salt↗1 teaspoon
• bread flour↗3 1⁄2 cups
• Filling
• muenster cheese, shredded↗1⁄2 lb
• jarlsberg cheese or 1/2 lb swiss cheese, shredded↗1⁄2 lb
• white cheddar cheese, shredded↗1⁄2 lb
• eggs, slightly beaten↗2
• chopped parsley2 tablespoons
• white pepper1⁄4 teaspoon
• Glaze↗
• egg white1
• tablespoon water↗1

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Grease a 9″ spring form pan very well. Mix together filling ingredients until well-combined.

4. 4

   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.

5. 5

   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.

6. 6

   Cover with a buttered 12″ square of waxed paper and let rise until double in bulk, 30-45 minutes. Remove and discard waxed paper.

7. 7

   Beat together egg white and water with a fork. Brush top of dough with glaze.

8. 8

   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.

9. 9

   Cool on rack at least 45 minutes before cutting into wedges.