Khachapuri

Taste of Home Recipes Across America, p. 257

3 ½ teaspoons active dry yeast

¾ cup warm milk (110 to 115F)

6 tablespoons butter, melted

2 tablespoons honey

2 to 2 ½ cups all-purpose flour

1 teaspoon salt

¼ teaspoon ground coriander

FILLING

1 egg, lightly beaten

12 ounces brick cheese, shredded

Khachapuri is a Georgian (the country) dish and is supposed to be made with Georgian cheeses. Lacking access to those, I went with a smooth Gruyere.

In a large bowl, dissolve yeast in warm milk. Stir in butter and honey. In another bowl, combine 1 ¾ cups flour, salt and coriander; gradually add to yeast mixture, beating until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Making bread when you have cats is an exercise in vigilance.

Punch dough down. Let ride until doubled, about 30 minutes. Turn onto a lightly floured surface; divide into six balls. Roll each into a 6 ½-inch circle.

In a small bowl, combine egg and cheese. 

Weird. But useful!

Mound about ½ cup cheese mixture in the center of each circle. Fold dough over filling gathering and twisting into a knot to seal. Place on an ungreased baking sheet. Let stand for 10 minutes. Bake at 375F for 30-35 minutes or until lightly browned. Serve immediately.

Mine were (over)done after only about 15 minutes. Check your oven frequently.

My Rating: 4/5 "These are, first and foremost, cute little bundles of cheese. The idea of a cute little bundle of cheese is just, by itself, spectacular. The addition of the honey and coriander to the dough makes the bread part tasty even without the filling. Together they add up to a great comfort dish. I ate them with smoked salmon for variety and the two foods complemented each other quite well."