Khachapuri

1. In a small bowl, dissolve yeast and 1 teaspoon of sugar in 1/4 cup of warm water. Let it proof for 5–10 minutes until foamy. | 2. In a large mixing bowl, combine the proofed yeast, milk, 2 tablespoons of sugar, melted butter, and salt. Gradually add flour, mixing until a soft dough forms. | 3. Transfer the dough to a greased bowl, turning to coat all sides. Cover and let it rise in a warm place until doubled in size.

Shred the cheeses and combine them with the other filling ingredients in a bowl. Refrigerate the filling until ready to use.

1. Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan thoroughly. | 2. Punch down the risen dough and shape it into a ball. Roll it out on a floured surface to a 20-inch circle. | 3. Carefully place the dough into the prepared pan by folding it in half to lift, then unfolding it to cover the pan, allowing the excess to hang over the edges. | 4. Mound the cheese filling in the center of the dough. Bring the excess dough up over the filling, folding it into 8–12 evenly spaced pleats.

Twist and pinch the pleated ends together at the center to form a rough knob. Cover the loaf with a buttered 12-inch square of wax paper and let it rise until doubled in size.

1. Brush the loaf with an egg white glaze (1 egg white whisked with 1 tablespoon of water) or melted margarine. | 2. Bake for 40–50 minutes, or until the bread is deep golden brown. | 3. Remove the bread from the pan and place it directly on the oven rack. Bake for an additional 5 minutes to brown the bottom crust.

Transfer the khachapuri to a wire rack and let it cool for 45 minutes before slicing into wedges.