Posted by: Michelle Mitton | June 8, 2008

Happy Cheese Bread

Georgian Cheese BreadAndrew and I are pretty fond of bread. And of cheese. So cheese bread is the perfect marriage in our dairy-lovin’ opinions.

Anyway, I came across this recipe at Epicurious and I’ll tell you it lived up to every expectation I had. I did a couple things slightly different than what they called for and was highly satisfied with the results–a wonderfully chewy texture.

Epicurious called this “Georgian” cheese bread (not sure why as mozzarella cheese is hardly a Russian invention). I figured I should probably call it something else since this is slightly different from their recipe and “happy” pretty much sums up how I feel when I’m eating it.

1 cup warm water
2 1/3 cups all-purpose flour
1 1/2 teaspoons salt
2 large eggs, lightly beaten
4 1/2 teaspoons yeast
1 lb mozzarella, grated
olive oil cooking spray

Put the water, flour, salt, eggs and yeast in the bucket of your bread machine in that order then set the machine to the “dough” cycle and let it run.

Preheat the oven to 500 degrees (yea you read that right, watch the eyebrows when you open the door).

Georgian Cheese BreadTake the dough out and divide it into two equal sections. Press each section into a 7-inch circle on a greased cookie sheet. If the dough sticks to your hands run them under some water and your wet fingers will slip right off the dough.

Divide the grated cheese into two equal portions. Take each portion and squeeze the grated cheese into a ball–see picture to left. Set each ball of cheese on each circle of dough then gather the edges of each circle of dough up around the ball, making sure to seal the extra dough at the top.

The grated cheese ball is now encased in dough.

Georgian Cheese BreadPress the ball dough cheese and dough flat with your hand–wetting your fingers as necessary to prevent them sticking to the dough. Press the ball down evenly so that the cheese gets mushed down in the center and you create a new circle of cheese-filled dough that’s about 7 or 8 inches in diameter (you don’t want to break it up so get it as flat as you can without tearing it up).

Once it’s flattened, take a sharp knife and slash an “X” across the top of the dough so that the cheese gets exposed a big as you see in the picture on the right. Pop the breads into the oven to bake at 500 degrees for 10-12 minutes.

Take them out of the oven and spray them with a bit of olive oil cooking spray then put them back in for another 3-5 minutes or until they’re golden bubbly and nicely browned.

Cut the circles into wedges and enjoy–you’re going to love them.


And here’s something else that should make you happy–or at least make you chuckle:

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