Georgian Cheese Bread

Ingredients

• 2 1/4 teaspoons active dry yeast (a 1/4-oz 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 lb havarti cheese, coarsely grated
• 1/4 lb salted mozzarella cheese, coarsely grated
• 1 teaspoon unsalted butter, melted

Directions

1. 1

   Sprinkle yeast over warm water and stir in 1 tablespoon flour. Let stand until creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.).

2. 2

   Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.

3. 3

   Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl, covered with plastic wrap, punching down with a wet fist every hour, at least 2 hours and up to 3.

4. 4

   Preheat oven to 500°F with rack in middle.

5. 5

   Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.

6. 6

   Toss together cheeses and press into a compact 3-inch ball with your hands.

7. 7

   Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot.

8. 8

   Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.

9. 9

   Cut a 6-inch X through top of dough to expose cheese.

10. 10

    Bake until pale golden, 10 to 12 minutes.

11. 11

    Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.

12. 12

    Serve cut into wedges.

13. 13

    Their cook's 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.