Georgian Cheese Bread with Yeast Dough
Khachapuri is a traditional Georgian cheese bread featuring a soft, pillowy yeast dough filled with a blend of muenster, jarlsberg, and white cheddar cheeses, eggs, and parsley. The dough is shaped into a circle, filled, then folded into pleats and twisted at the center. Baked until golden brown and cooled before serving in wedges.
Ingredients
- 2 ¼ teaspoon active dry yeast
- 1 teaspoon sugar
- ¼ cup warm water
- ¾ cup milk, at room temperature
- 2 tablespoon sugar
- ½ cup butter, melted
- 1 teaspoon table salt
- 3 ½ cup bread flour
- ½ lb muenster cheese, shreddedfontina cheese1:1dairy
similar melting profile and mild flavor
- ½ lb jarlsberg cheese, shreddedswiss cheese1:1dairy
source provides both as option
- ½ lb white cheddar cheese, shredded
- 2 eggs, slightly beaten
- 2 tablespoon parsley, chopped
- ¼ teaspoon white pepper
- 1 egg white
- 1 tablespoon water
Instructions
- 1
Dissolve yeast and sugar in warm water and let stand 5-10 minutes until foamy.
- 2
Add milk, sugar, melted butter, salt, and enough flour to form a soft dough.
- 3
Knead until soft and smooth.
- 4
Oil a bowl, place dough in it, turn to coat all sides, cover, and let rise until doubled, 60-90 minutes.
- 5
Grease a 9-inch springform pan well.
- 6
Mix filling ingredients together until combined.
- 7
Punch down dough and shape into a ball. Roll to a 20-inch circle.
- 8
Fold dough in half, transfer to pan, and unfold, leaving excess hanging over edge.
- 9
Mound cheese filling in center and fold dough up and over, creating 8-12 evenly spaced pleats.
- 10
Twist and pinch dough ends together at center to form a knob.
- 11
Cover with buttered waxed paper and let rise until doubled, 30-45 minutes.
- 12
Remove and discard waxed paper.
- 13
Beat egg white and water together. Brush over top of dough.
- 14
Bake at 375F for 40-50 minutes until deep golden brown.
- 15
Remove from pan and place directly on oven rack. Bake additional 5 minutes to brown bottom.
- 16
Cool on rack at least 45 minutes before cutting into wedges.
Tips
Ensure dough rises in a warm, draft-free location for proper proofing.
Don't overwork the dough when shaping to maintain its soft texture.
Cool completely before cutting to allow the cheese to set and prevent burning your mouth.
Good to Know
Keep covered at room temperature up to 2 days, or refrigerate up to 4 days. Reheat gently in a 300F oven.
Dough can be prepared through first rise and refrigerated overnight. Bring to room temperature before shaping. Assembled khachapuri can be frozen unbaked for up to 1 month; add 10-15 minutes to bake time.
Cut into wedges and serve warm or at room temperature as a bread course or light main dish.
Common Mistakes
Use warm, not hot, water for yeast activation to avoid killing yeast.
Don't skip the cooling period; cutting too soon causes filling to leak and crust to tear.
Ensure pan is well-greased to prevent sticking during rise and bake.
Watch pleating technique to ensure dough doesn't tear or create thin spots that may burst during baking.
Substitutions
Dairy-Free Swaps
similar melting profile and mild flavor