RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cheese Bread - dairy
This Georgian-Jewish (former USSR republic) recipe was published in Ha'aretz Magazine, July 9, 1999, by Daniel Rogov. Ruth Cheese Bread ~~~~~~~~~~~~ 1 cup lukewarm milk 2 packages active dry yeast 1 Tablespoon and 1 tsp. sugar about 4 cups of flour 125 gr. [4-1/2 oz.] butter, softened 675 gr. [25 oz.] cheddar or similar cheese 375 gr. [13 oz.] feta or other tangy goat cheese 1 egg, lightly beaten about 2 Tablespoons melted butter In a small glass mix together half a cup of milk, yeast and 1 tsp. sugar. Let stand at room temperature for 10 to 15 minutes and then add this mixture to the remaining milk. Place 3 cups of flour into a large bowl and make a well in the center. Add milk mixture, remaining sugar and the softened butter. Stir with a rubber spatula until a firm dough ball is formed. Turn the dough onto a floured work surface and knead for 10 minutes, adding flour as needed to prevent the dough from sticking. When the dough is elastic and no longer sticky, transfer to a greased bowl, turning the dough so that it is coated on all sides. Cover with a lightly dampened cloth and let stand in a warm place until doubled in bulk (about one hours). Punch the dough down and let rise again until doubled in bulk (about 30 minutes). Grate the Cheddar and crumble the goat cheese. Combine the two, add the egg and mix well. Punch the dough down again and then roll out on a lightly floured surface to a circle about 50 cm. in diameter. Fold the dough in quarters and place the point of the dough in the center of a 23 cm. pan with sides about 5 cm high. Unfold the dough and let the excess hang over the sides. Spoon the cheese mixture onto the dough and then pick up the excess dough hanging over the edges and pleat the dough over the cheese. Make sure all the pleats go in the same direction. Gather the ends of the dough in the center and twist into a small knob. Let stand for 10 minutes. Brush the top of the dough with melted butter and bake on the center shelf of an oven that has been pre-heated to 375 F (190 C). Bake until the bread is golden (about 1 hour). Remove from the oven and let cool in the pan before serving. Serve warm or at room temperature. (Serves 6)
