Georgian Cheese Bread
“This savory pastry is a decadent and delicious appetizer. It is typically made with Farmers, mozzarella, and Feta cheese. I decided to switch it up using our favorite cheeses. Gooey cheese and butter on homemade bread - Delectable, delicious, mouth-watering, and delightful!
prep: 2 hours cook: 20 min. serves: 6 - 8
Ingredients:
FOR THE DOUGH
1 tsp. salt
1 tsp. dry active yeast
1 TBSP. granulated sugar
3 1/2 cups all-purpose flour
1 cup water
1/2 cup milk
1 TBSP. olive oil
FOR THE FILLING
1 1/2 cups Mozzarella cheese
1 1/2 cups Monterey Jack cheese
1 cups Pepper Jack cheese
1/2 cup Parmesan cheese
4 eggs + 1 more for egg wash
2 cups arugula for garnish (optional)
1 stick of butter (optional, but recommended)
How to Make It:
Combine salt, yeast, sugar, and flour in a stand-up mixer bowl.
In a small saucepan over low heat mix together water and milk and heat until the temperature is between 110°F – 115°F. Then pour the mixture into the bowl of dry ingredients.
Using your dough hook attachment, begin kneading dough until it becomes smooth and elastic.
Add the oil into the dough and knead for another minute.
Place the dough into a large greased bowl and cover with tea towel. Set the bowl in a warm place until the dough doubles in size, about 1 hour.
After removing the dough from the bowl, punch down dough with your hands. Place dough back in the bowl and cover with tea towel; let rest for 30 minutes longer.
In the meantime, combine the cheeses in a bowl.
Preheat your oven to 450°F.
Remove the dough from the bowl and place it onto a floured surface. Then cut it into 4 equal pieces.
Spread each piece of dough into a 9” circle, then roll the two opposite sides of the circle towards the middle, so it forms a rim and looks like a little boat. Pinch the corners together.
Transfer the “little boats” onto baking sheet lined with parchment paper that has been greased.
Mix 1 egg with a teaspoon of water to make your egg wash and brush onto the edges of the boats.
Stuff each boat with a handful of the cheese mixture (approximately 1 cup).
Bake for 15 minutes for or until the crust is a nice golden brown.
Remove from oven and using the back of a spoon, make a 3” well in the center of the cheese and drop one raw egg into each well.
Return the little boats to the oven and bake for another 7-8 minutes (or longer depending on your oven). The egg yolk should be runny and the white completely set.
Remove from oven and place a pat of butter on top of the egg. Serve immediately.
NOTE: The egg with continue to cook as it sits in the hot cheese so you don’t want to leave them in the oven until the yolk is firm.
