Khachapuri
Khachapuri is a lacto ovo vegetarian main course. One serving contains 686 calories, 37g of protein, and 55g of fat. This recipe serves 8 and costs $2.4 per serving. This recipe from Foodista has 2 fans. From preparation to the plate, this recipe takes about 45 minutes. A mixture of twist and ends together to make a rough knob. cover, parsley, swiss cheese 8 ounces cheddar 2 eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. Taking all factors into account, this recipe earns a spoonacular score of 49%, which is good. Try Khachapuri, Buffalo Chicken Khachapuri, and Khachapuri Is a Georgian Cheese Bread for similar recipes.
Ingredients
dry yeast
1 package dry yeast
sugar
1 teaspoon sugar
water, warm (110 degrees)
1/4 cup water, warm (110 degrees)
milk, room temp
3/4 cup milk, room temp.
sugar
2 tablespoons sugar
butter, melted
1/2 cup butter, melted
salt
1 teaspoon salt
flour (all-purpose or bread 8 ounces muenster cheese 8 ounces Jarlsberg or Swiss cheese 8 ounces white cheddar 2 eggs, beaten slightly 2 tablespoons parsley, chopped 1/4 teaspoon pepper, white
3 1/2 cups flour (all-purpose or bread 8 ounces muenster cheese 8 ounces Jarlsberg or Swiss cheese 8 ounces white cheddar 2 eggs, beaten slightly 2 tablespoons parsley, chopped 1/4 teaspoon pepper, white
muenster cheese
8 ounces muenster cheese
Jarlsberg or Swiss cheese
8 ounces Jarlsberg or Swiss cheese
white cheddar
8 ounces white cheddar
eggs, beaten slightly
2 eggs, beaten slightly
parsley, chopped
2 tablespoons parsley, chopped
pepper, white
1/4 teaspoon pepper, white
1Dissolve yeast and 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
1Dissolve 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
2Twist and ends together to make a rough knob. Cover with a buttered 12" square of waxed paper and let rise until double in bulk. Brush loaf with glaze of 1 egg white + 1 Tbs water (or use margarine)
2Twist and pinch ends together to make a rough knob. Cover with a buttered 12" square of waxed paper and let rise until double in bulk. Brush loaf with glaze of 1 egg white + 1 Tbs water (or use margarine).
3Bake 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
3Bake 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.