King Arthur’s Khachapuri (Georgian Cheese Bread)

This was the ideal recipe to showcase farm fresh eggs. Flavorful eggs (the way eggs are suppose to taste) combine with creamy cheese in a crisp bread “boat.”  I was also motivated to try this recipe because it is one of the Extraordinary Breads in King Arthur’s latest challenge with the winner earning a Baker's Dream Weekend!

It is indeed a challenging bread, time consuming too; definitely something for a special brunch, lunch or dinner. But seriously, it was way too much for a single serving for us! If I make it again I’d created six(6) smaller bread “boats” instead of four (4). I also am NOT a feta fan so I left it out; there was plenty of cheese without it. Using what I had on hand, I also substituted cream cheese for the ricotta with successful results. I also used dried herbs (half the amount called for) so I garnished with fresh thyme which is coming back after the winter freeze. 

Khachapuri (Georgian Cheese Bread)   Yield: 4 bread “boats”

Prep: 1 hr / Bake: 25 to 32 mins / Total: 1 hr 47 mins

INGREDIENTS

 

Dough

3 tablespoons (43g) unsalted butter

1 cup (227 g) milk

1 1/2 teaspoons granulated sugar or 1 tablespoon non-diastatic malt powder

1/2 teaspoon ground coriander

1 1/2 teaspoons (9g) table salt

2 teaspoons instant yeast or active dry yeast

2 ¾ cups (330g) King Arthur Unbleached Bread Flour)

Filling

2 cups (227g) shredded mozzarella or Muenster cheese

1/2 cup (113g) ricotta cheese (I used cream cheese)

1/2 cup (57g) crumbled feta cheese (I omitted & there was still plenty of cheese)

1 large egg

2 tablespoons (14g) King Arthur Unbleached Bread Flour

1/2 teaspoon table salt

1/2 to 1 teaspoon coarsely ground pepper

2 tablespoons coarsely chopped flat-leaf parsley

2 tablespoon finely chopped chives

Egg wash

1 large egg beaten with 1 teaspoon water

Garnish

4 large eggs

4 teaspoons (19g) butter

INSTRUCTIONS

1. To make the dough: Heat the butter and milk together in a small saucepan or in the microwave until the butter melts.
2. Place the sugar (or malt powder), coriander, and salt in a large bowl, and pour the hot milk over it, stirring to dissolve the sugar. Cool to lukewarm, about 100°F to 110°F.
3. Stir in the yeast and flour, mixing until a shaggy mass forms. Cover with plastic wrap or a reusable bowl cover and let rest for 10 minutes.
   
4. After the rest, knead until smooth; 8 to 10 minutes by hand, or 6 to 8 minutes at medium speed in a mixer. Knead in an additional 1 to 2 tablespoons flour if the dough is uncomfortably sticky.
   
5. Place the dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours, until it increases in size by at least one third.
6. To make the filling: Place all the ingredients in a large mixing bowl and beat to combine, or pulse everything together briefly with a food processor; leave some bits of the cheese intact.
   
7. To assemble: Line two baking sheets with parchment. Turn the risen dough out onto a lightly floured surface and divide it into four equal pieces, about 150g each.
8. Roll each piece into an oval shape about 10" long and 6" wide. Cover with greased plastic wrap, and let rest for 15 minutes.
   
   
   
   
9. Spoon one quarter of the cheese mixture (about 119g) into the center of each and spread to within 1" of the edges.
   
10. Pull the dough's edges up around the cheese, folding and twisting the ends to form a boat shape.
11. Cover and let rise for 20 minutes, or until puffy but not doubled. While the breads are rising, preheat the oven to 375°F.
12. Brush the exposed edges of the khachapuri with the egg wash, and bake for 15 to 20 minutes.
    
13. Remove from the oven and use the back of a spoon to make an indentation about 3" across in the filling of each khachapuri. Crack an egg into each, place a teaspoon of butter on top, and bake for 10 to 12 minutes more, until the egg is set. (Note: I did add eggs to 2 of the 4 breads; let the other 2 cool, wrapped them in foil and froze for later use.)
    
14. Remove from the oven and serve warm.
    
15. Store any leftover khachapuri, well wrapped, in the refrigerator for up to 5 days. 

King Arthur Baking Company’s website says this about this extraordinary bread: This soft, cheese-filled bread is the national dish of the country of Georgia. Part of its charm is that it varies by region; this open-faced Adjaruli version is filled with cheese and herbs, and garnished with an egg on top. Georgians typically serve khachapuri for breakfast or enjoy it at lunch; either way, it's a traditional way to welcome friends and family to the table. Using bread flour in this recipe makes the dough easier to work with, less prone to tear, and a sturdier "nest" for its substantial filling.

While there are many regional iterations of khachapuri, the Adjaruli version showcased here is probably the most familiar to Americans. Made in an oval, with an egg added for the second half of the bake, it's thought to evoke a boat, the ocean, and the sun, testament to the region of Adjara's location on the Black Sea. f

Recipe without photos . . .Khachapuri (Georgian Cheese Bread)   Yield: 4 bread “boats” Prep: 1 hr / Bake: 25 to 32 mins / Total: 1 hr 47 mins

INGREDIENTS

 

Dough

3 tablespoons (43g) unsalted butter

1 cup (227 g) milk

1 1/2 teaspoons granulated sugar or 1 tablespoon non-diastatic malt powder

1/2 teaspoon ground coriander

1 1/2 teaspoons (9g) table salt

2 teaspoons instant yeast or active dry yeast

2 ¾ cups (330g) King Arthur Unbleached Bread Flour)

Filling

2 cups (227g) shredded mozzarella or Muenster cheese

1/2 cup (113g) ricotta cheese (I used cream cheese)

1/2 cup (57g) crumbled feta cheese (I omitted & there was still plenty of cheese)

1 large egg

2 tablespoons (14g) King Arthur Unbleached Bread Flour

1/2 teaspoon table salt

1/2 to 1 teaspoon coarsely ground pepper

2 tablespoons coarsely chopped flat-leaf parsley

2 tablespoon finely chopped chives

Egg wash

1 large egg beaten with 1 teaspoon water

Garnish

4 large eggs

4 teaspoons (19g) butter

INSTRUCTIONS

1. To make the dough: Heat the butter and milk together in a small saucepan or in the microwave until the butter melts.
2. Place the sugar (or malt powder), coriander, and salt in a large bowl, and pour the hot milk over it, stirring to dissolve the sugar. Cool to lukewarm, about 100°F to 110°F.
3. Stir in the yeast and flour, mixing until a shaggy mass forms. Cover with plastic wrap or a reusable bowl cover and let rest for 10 minutes.
4. After the rest, knead until smooth; 8 to 10 minutes by hand, or 6 to 8 minutes at medium speed in a mixer. Knead in an additional 1 to 2 tablespoons flour if the dough is uncomfortably sticky.
5. Place the dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours, until it increases in size by at least one third.
6. To make the filling: Place all the ingredients in a large mixing bowl and beat to combine, or pulse everything together briefly with a food processor; leave some bits of the cheese intact.
7. To assemble: Line two baking sheets with parchment. Turn the risen dough out onto a lightly floured surface and divide it into four equal pieces, about 150g each.
8. Roll each piece into an oval shape about 10" long and 6" wide. Cover with greased plastic wrap, and let rest for 15 minutes.
9. Spoon one quarter of the cheese mixture (about 119g) into the center of each and spread to within 1" of the edges.
10. Pull the dough's edges up around the cheese, folding and twisting the ends to form a boat shape.
11. Cover and let rise for 20 minutes, or until puffy but not doubled. While the breads are rising, preheat the oven to 375°F.
12. Brush the exposed edges of the khachapuri with the egg wash, and bake for 15 to 20 minutes.
13. Remove from the oven and use the back of a spoon to make an indentation about 3" across in the filling of each khachapuri. Crack an egg into each, place a teaspoon of butter on top, and bake for 10 to 12 minutes more, until the egg is set.
14. Remove from the oven and serve warm.
15. Store any leftover khachapuri, well wrapped, in the refrigerator for up to 5 days