MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Georgian Cheese Bread
 Categories: Breads, Cheese
      Yield: 8 Servings
 
  2 1/4 ts Active dry yeast
      7 tb Water; warm (105 to 115°F)
           - (40 to 46°C)
  1 2/3 c  All-purpose flour; divided
    3/4 ts Salt
      1 lg Egg; lightly beaten
    1/4 lb Havarti cheese;
           - coarse grated
    1/4 lb Salted mozzarella;
           - coarse grated
      1 ts Unsalted butter; melted
 
  Equipment:

  floured pizza pan (at least 12") or floured large baking sheet
  
  Sprinkle yeast over warm water and stir in 1 tb flour. Let stand
  until creamy, about 5 minutes. If yeast does not activate, start
  over with new yeast.
  
  Stir together salt and remaining flour in a large bowl, then stir
  in egg and yeast mixture to form a dough.
  
  Turn out dough onto a well-floured surface and turn to coat with
  flour, then knead until smooth and elastic, about 5 minutes. Form
  into a ball and dust with flour. Let dough rest in a bowl, covered
  with plastic wrap, punching down with a wet fist every hour, at
  least 2 hours and up to 3.
  
  Preheat oven to 500°F/260°C with rack in middle.
  
  Turn out dough onto floured pizza pan, turning to coat, then
  flatten with your fingers into a 7" disk.
  
  Toss together cheeses and press into a compact 3" ball with your
  hands. Place ball in middle of dough, then gather dough up around
  ball of cheese, squeezing excess dough into a topknot. Press down
  on topknot with a damp fist to press cheese out from center.
  Continue to flatten dough and distribute cheese evenly, pressing
  outward from center, until dough is an 11" disk.
  
  Cut a 6" X through top of dough to expose cheese. Bake until pale
  golden, 10 to 12 minutes. Brush surface of dough with butter and
  bake until golden and cooked through, 3 to 5 minutes more.
  
  Serve cut into wedges.
  
  Note:

  Dough can be made 1 day ahead and chilled in bowl for a slow rise,
  covered with plastic wrap. Punch down and bring to room temperature
  before proceeding with recipe.
  
  Adapted FROM: Natia Gigani, Caucasus Travel; Republic of Georgia
  
  Recipe FROM: Gourmet Magazine, May 2008
  
  Formatted by: Dave Drum, Feb 06, 2009
  
  Uncle Dirty Dave's Archives
 
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