Khachapuri

If you want to add more lacto ovo vegetarian recipes to your repertoire, Khachapuri might be a recipe you should try. For $2.4 per serving, you get a main course that serves 8. One portion of this dish contains roughly 36g of protein, 55g of fat, and a total of 686 calories. 2 people have made this recipe and would make it again. If you have butter, cheddar, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is good. Users who liked this recipe also liked Khachapuri, Buffalo Chicken Khachapuri, and Khachapuri Is a Georgian Cheese Bread.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Dissolve 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 in bulk. shred cheeses, combine all filling ingredients and refrigerate. grease a 9" springform pan very well. punch down dough, shape into a ball, and roll to a 20" circle. Ease dough into pan (fold in half to lift and unfold in pan) letting excess hang over the edge. mound cheese filling onto dough in pan and bring dough up over the filling, folding to make 8-12 evenly-spaced pleats. Twist 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). Bake 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.

 

Step by step:

1. Dissolve yeast and 1 tsp sugar in 1/4 cup water and let stand 5-10 minutes to proof until foamy.

2. Add milk, 2 tbs sugar, butter, salt, and enough flour to make a soft dough.

3. Place in greased bowl and turn to coat all sides. cover and let rise until double in bulk. shred cheeses, combine all filling ingredients and refrigerate. grease a 9" springform pan very well. punch down dough, shape into a ball, and roll to a 20" circle. Ease dough into pan (fold in half to lift and unfold in pan) letting excess hang over the edge. mound cheese filling onto dough in pan and bring dough up over the filling, folding to make 8-12 evenly-spaced pleats.

4. Twist 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.

5. Brush loaf with glaze of 1 egg white + 1 tbs water (or use margarine).

6. Bake 40-50 min. @ 375 or until deep golden brown.

7. 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.

Nutrition Information:

covered percent of daily need

 

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