Khachapuri

7 steps · 45 min total

1. 01

   Proof the Yeast

   In a small bowl, dissolve the yeast and 1 teaspoon sugar in 1/4 cup water. Let this mixture stand for 5 to 10 minutes, until it looks foamy and active, which tells you the yeast is ready.
2. 02

   Make the Dough

   Add the milk, 2 tablespoons sugar, melted butter, and salt to the proofed yeast mixture. Gradually mix in enough flour until you have a soft, pliable dough.
3. 03

   Rise Dough, Make Filling, and Shape

   Place the dough in a well-greased bowl, turning it to coat all sides. Cover the bowl and let the dough rise in a warm spot until it has doubled in bulk.

   While the dough is rising, shred the cheeses and combine them with the eggs, parsley, and pepper for the filling. Keep the filling refrigerated until you're ready to use it.

   Once the dough has risen, punch it down gently and shape it into a ball. Roll it out into a large 20-inch circle. Grease a 9-inch springform pan very well. Carefully ease the dough into the prepared pan, letting the excess hang over the edge. Mound the cheese filling onto the dough in the pan, then bring the dough up over the filling, folding it into 8 to 12 evenly-spaced pleats around the edge.

4. 04

   Second Rise

   Twist and pinch the pleated dough ends together at the center to form a rough knob. Cover the pan with a buttered 12-inch square of waxed paper and let the dough rise again until it has doubled in bulk.
5. 05

   Glaze the Loaf

   Whisk together 1 egg white and 1 tablespoon water to make a simple glaze. Brush this mixture evenly over the top of the risen loaf. (If you prefer, melted margarine works just as well here.)
6. 06

   Bake the Khachapuri

   Bake the khachapuri in a preheated oven at 375°F (190°C) for 40 to 50 minutes, or until the crust is a deep golden brown.
7. 07

   Finish and Cool

   Carefully remove the bread from the springform pan and place it directly on the oven rack. Bake for an additional 5 minutes to make sure the bottom crust gets nicely browned. Transfer the khachapuri to a wire rack and let it cool for 45 minutes before slicing into wedges.