Mingrelian Cheese Bread Baked with Cheese Inside and On Top

What you need

• 500 g (4 cups) all-purpose flour
• 2 tsp instant yeast
• 2 tsp sugar
• 1 tsp salt
• 150 ml (2/3 cup) warm water
• 100 ml (scant 1/2 cup) whole milk, warm
• 1 egg
• 50 g (3 1/2 tbsp) unsalted butter, 30 g melted and cooled for the dough, 20 g for brushing
• 600 g (1 lb 5 oz) sulguni cheese, coarsely grated; or use 400 g (14 oz) low-moisture mozzarella mixed with 200 g (7 oz) feta
• 1 egg yolk, beaten

Method

Restated from the original video

1. 1

   Stir the sugar into the warm water and sprinkle the yeast over it. Leave for 10-15 min, until foamy.

2. 2

   Whisk the flour and salt in a large bowl. Add the yeast mixture, milk, egg and 30 g of the butter.

3. 3

   Knead for 8-10 min, until the dough is smooth and elastic. Cover and let it rise in a warm place until doubled, 1 1/2-2 hours.

4. 4

   Meanwhile, grate the sulguni and divide it into 2 portions of 200 g for the filling, with 200 g left for the tops.

5. 5

   Heat the oven to 200 °C (400 °F) and line 2 baking trays with parchment.

6. 6

   Press the dough down and divide it into 2 equal pieces. Roll one into a round about 25 cm (10 in) wide.

7. 7

   Pile 200 g of the sulguni in the center. Lift the edges up over the cheese and pinch them together to close it in like a pouch.

8. 8

   Turn the pouch seam side down. Press it flat, then roll gently into a round about 25 cm (10 in) wide and 7 mm thick, without letting the cheese break through.

9. 9

   Prick the top in 5-6 places with a fork, brush with the yolk and move the round to a tray. Repeat with the second piece of dough.

10. 10

    Bake for 8-10 min, until the crust is pale gold.

11. 11

    Pull the trays out, scatter 100 g of the remaining sulguni over each round and raise the oven to 230 °C (450 °F).

12. 12

    Bake 5-6 min more, until the cheese melts and the crust is deep golden. Swap the trays halfway through.

13. 13

    Brush the hot breads with the remaining 20 g butter, melted, cut into wedges and serve warm.

Imported from povarenok.by. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.