Name: Georgian Cheese Bread
Cook time: 30 min
Total time: 4 hr
Yield: Makes 1 (11-inch) pie; serves 8
Ingredients: 2 1/4 teaspoons active dry yeast (a 1/4-ounce package); 7 tablespoons warm water (105-115°F); 1 2/3 cups unbleached all-purpose flour, divided; 3/4 teaspoon salt; 1 large egg, lightly beaten; 1/4 pound Havarti cheese, coarsely grated; 1/4 pound salted mozzarella, coarsely grated; 1 teaspoon unsalted butter, melted; a floured pizza pan (at least 12 inches) or a floured large baking sheet

Georgian Cheese BreadRomulo Yanes

In the remote mountains of Georgia, the star ingredient of this bread called khachapuri—akin to pizza—is the firm but creamy salted cow's-milk cheese called sulguni. A blend of Havarti and mozzarella will give you a similar velvety texture.

Cooks' note:

• Dough can be made 1 day ahead and chilled in bowl (for a slow rise), covered with plastic wrap. Punch down and bring to room temperature before proceeding with recipe.

Recipe notes

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