Monday, April 21, 2008

Georgian Cheese Bread and Canada Geese!

I have been trying for days to get some photos of the geese overhead, on their migration north to their breeding grounds. There were hundreds of geese flying today. I am obviously not good at photographing them, but here some are, in their glorious V. I do love them and their honking, excited to be back home in the northland.


I got my new issue of Gourmet magazine the other day. This recipe caught my eye, Georgian Cheese Bread, from the Republic of Georgia. I made it for dinner tonight, well I made two. I served it with a delicious spinach salad. It was delicious, yes rich and cheesy, but once in awhile we just need a good hit of rich and gooey cheese!


Georgian Cheese Bread

2 1/4 tsp. active dry yeast
7 tbsp. warm water
1 2/3 cups unbleached flour, divided
3/4 tsp. salt
1 large egg, lightly beaten
1/4 lb. Havarti cheese, coarsely grated
1/4 lb. mozzerella, coarsely grated
1 tsp. butter, melted

Sprinkle yeast over warm water and stir in 1 tbsp. flour. Let stand until creamy, about 5 minutes. Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
Turn dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, a bout 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl covered with plastic wrap, (I put the dough on a lightly floured surface and cover with an overturned bowl) punching down with a wet fist every hour, at least 2 hours and up to 3.
Preheat oven to 500°F with rack in the middle.
Turn the dough out onto floured pizza pan, turning to coat, then flatten with your fingers into a 7" disk.
Toss together cheese, and press into a compact 3" ball with your hands. Place ball in middle of dough, then gather dough up around the cheese, squeezing excess dough into a topknot. Press down on topknot with damp fist to press cheese out from center, until dough is an 11" disk.
Cut a 6" cross (X) through the top to expose cheese. Bake until pale golden, 10 to 12 minutes. Brush surface with butter and bake until golden and cooked through, 3 to 5 minutes more. Cut into wedges to serve.
Serves 8.
Enjoy, we sure did!

2 comments:

The Nature Nut said...

Love the geese and that cheesebread looks sooooo good! Thanks for making me hungry :o)

Nicole R.J. said...

Oh that cheese bread sounds heavenly!