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!


The Nature Nut said...

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

Unknown said...

Oh that cheese bread sounds heavenly!