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Khachapuri Recipe

Khachapuri recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Khachapuri recipe  PDF



1 package yeast dry
1 teaspoon sugar
1/4 cup water warm (110)
3/4 cup milk room temp
2 tablespoon sugar
1/2 cup butter melted
1 teaspoon salt
3 1/2 cup flour (a/p or bread)
Filling: 8 ounce muenster cheese
8 ounce jarlsberg or swiss
8 ounce cheddar white
2 eggs beat slightly
2 tablespoon parsley chopped
1/4 teaspoon pepper white

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. Place in greased bowl and turn to coat all sides. Cover and let rise until double in bulk. Shred cheeses, combine all filling ingredients and refrigerate. Grease a 9 springform pan very well. 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 e cess 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 edns together to make a rough knob. Cover with a buttered 12 square of wa ed paper and let rise until double in bulk. Brush loaf with glaze of 1 egg white 1 tbs water (or use marg). Bake 40 50 min. 375 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 for 45 minutes before cutting into wedges. Served with soup or salad, this is a full meal Can substitute 4 oz muenster and 4 oz swiss for 8 oz cheddar. HP Bread Books

Khachapuri recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
835 people have voted
Last Reviewed on 2018-07-21



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