Khachapuri

• Frances Nossen (SWTK50B)
• 1 pk YEAST, DRY
• 1 ts SUGAR
• 1/4 c WATER, WARM (110)
• 3/4 c MILK, ROOM TEMP
• 2 tb SUGAR
• 1/2 c BUTTER, MELTED
• 1 ts SALT
• 3 1/2 c FLOUR (A/P OR BREAD)
• ***** FILLING:
• 8 oz MUENSTER CHEESE
• 8 oz JARLSBERG OR SWISS
• 8 oz CHEDDAR, WHITE
• 2 EGGS, BEAT SLIGHTLY
• 2 tb PARSLEY, CHOPPED
• 1/4 ts PEPPER, WHITE

Instructions

1. 1

   DISSOLVE YEAST AND 1 TSP SUGAR IN 1/4 CUP WATER AND LET STAND 5-10 MINUTES TO PROOF UNTIL FOAMY.

2. 2

   ADD MILK, 2 TBS SUGAR, BUTTER, SALT, AND ENOUGH FLOUR TO MAKE A SOFT DOUGH.

3. 3

   PLACE IN GREASED BOWL AND TURN TO COAT ALL SIDES.

4. 4

   COVER AND LET RISE UNTIL DOUBLE IN BULK.

5. 5

   SHRED CHEESES, COMBINE ALL FILLING INGREDIENTS AND REFRIGERATE.

6. 6

   GREASE A 9" SPRINGFORM PAN VERY WELL.

7. 7

   PUNCH DOWN DOUGH, SHAPE INTO A BALL, AND ROLL TO A 20" CIRCLE.

8. 8

   EASE DOUGH INTO PAN (FOLD IN HALF TO LIFT AND UNFOLD IN PAN) LETTING EXCESS HANG OVER THE EDGE.

9. 9

   MOUND CHEESE FILLING ONTO DOUGH IN PAN AND BRING DOUGH UP OVER THE FILLING, FOLDING TO MAKE 8-12 EVENLY SPACED PLEATS.

10. 10

    TWIST AND PINCH EDNS TOGETHER TO MAKE A ROUGH KNOB.

11. 11

    COVER WITH A BUTTERED 12" SQUARE OF WAXED PAPER AND LET RISE AND BAKE FOR AN ADDITIONAL 5 MINUTES TO BROWN BOTTOM CRUST.

12. 12

    COOL ON RACK FOR 45 MINUTES BEFORE CUTTING INTO WEDGES. * SERVED WITH SOUP OR SALAD, THIS IS A FULL MEAL!!!

13. 13

    CAN SUBSTITUTE 4 OZ MUENSTER AND 4 OZ SWISS FOR 8 OZ CHEDDAR.