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...
