Saturday, January 16, 2016

Bread Baking Babes Boat Bread


Georgia, Georgia... That's the place in Russia where this month's recipe comes from. Thanks to our Kitchen of the Month, Aparna of My Diverse Kitchen, we were treated to an easy to make, delicious boat-shaped bread, Acharuli Khachapuri, that is usually filled with cheese, topped with a soft-cooked egg and butter and eaten hot.

I made the dough in my stand mixer and used the optional egg, which meant I needed more flour. It made a very nice, supple dough which was easy to handle and shape like a boat. I made the dough without dairy since I wanted to be able to taste it and to use one of the two boat shaped breads for a filling I could eat.

I made the first one with the filling given, just making up half the amount. I skipped the egg topping and the butter at the end, but Sweetie still really enjoyed it and even asked for more for breakfast this morning. The second boat was filled with a thin layer of plain yogurt, sprinkled with a bit of sugar, then topped with small blobs of cherry jam. I enjoyed that, even though the dough is a bit salty. If I were to make it in a sweet version again, I would reduce the amount of salt in the dough by at least 1/2 teaspoon.

This is a fun bread to make and fairly quick since it doesn't require a second rise. I'll bet you could come up with quite a few topping ideas yourself! To become a Buddy, be sure to e-mail Aparna with a photo and brief description of your baking experience. Here is a link to her site.

Be sure to check out the breads made by the other Babes. Links will eventually be at the bottom of the post.


Acharuli/ Adjaruli Khachapuri (A Boat Shaped Georgian Egg & Cheese Bread)


Ingredients:

For the Dough:
1 tsp instant yeast
1/2 tsp sugar
2/3 cup milk (I used soy milk)
1 tbsp. olive oil
1 egg (optional)*
1 1/2 cups flour, plus more for dusting
1 tsp salt

For the Filling:
1 1/2 cups grated/ shredded Mozzarella
1 1/2 cups crumbled feta cheese
2 eggs (or any other topping of choice  - I used  sliced tomatoes, pickled jalapenos and herbs)
Skipped the eggs or any topping except the cheese for one, used plain yogurt and cherry jam instead of any cheese or other topping for the second Acharuli.

For topping after baking:

4 tbsp. unsalted butter, cubed

Method:
I usually make my bread dough using the processor but this is easily done by hand.  Put all the ingredients for the dough into the processor bowl and knead together until everything comes together into a smooth and somewhat loose elastic dough that’s just short of sticky. (I used my stand mixer and some additional flour since I used the egg in the dough.)

Transfer the ball of dough to a well-oiled bowl, turning it so it is coated all over. Loosely cover and let it rise till double in volume – about 1 to 1 1/2 hours.

Place a pizza stone, or a baking sheet on a rack in lower third of oven. Preheat oven to 250C (500F).

Combine the cheeses in a bowl and  set aside. Deflate the dough and divide it into two halves. Working with one piece at a time,  roll it out to a rectangle about 10” thick and 1/8” thick on a piece of lightly floured parchment.  This makes it easier to transfer the dough to your baking sheet.

Roll the long sides in a bit curving them inwards at the ends and seal well (with a little water) or the edges will open up during baking. Then bring the edges close and pinch together on both ends to form a “boat” like shape. Again, make sure the ends are sealed well. Transfer the “boats” to the baking sheet, but if you’re going to bake them directly on the pizza stone just omit this step.

Dock the centre “well” area and fill with half of the cheese mixture so it is a little higher than the edges of the dough “boat”. Repeat with the other half of dough and  bake them for about 12 to 15 minutes until the Khachapuri are golden brown.


Take the breads out of the oven and gently crack an egg on each bread without breaking the yolk (or add the sliced tomatoes, pickled jalapeƱos and herbs like I did) and return them to the oven. Bake for another 3 to 4 minutes till the egg is set. Take the Adjaruli Khachapuri out, and place a couple of cubes (2 tbsp) butter on each. (Skipped the eggs and the butter both.) Serve them hot. It helps to wait for about 10 minutes before eating them so you don’t burn your mouth! This recipe should serve 4 to 6 people.

8 comments :

Karen Kerr said...

What wonderful topping ideas! Yours looks delicious! It was a big hit here too!

Elizabeth said...

Boating is clearly wonderful at your house.... cheese, tomatoes, jalapenos OR cherry jam and yoghurt! How brilliant are you?

Lien said...

A sweet version... sounds great!
But I must say I loved the cheese a lot, even though I didn't add a much cheese in the boats as the recipe asked for and left out the butter, for calories sake.

Baking Soda said...

I just made mine, they're waiting for our dinner tonight. Great idea to add some sweetness to the boat. Very versatile recipe, I hadn't thought of sweet but now I am thinking...lemon curd!

Lovely looking shapes!

Heather Schmitt-Gonzalez said...

Although I love the savory version, that yogurt and jam one looks lovely!

Katie Zeller said...

A sweet version! Perfect for breakfast.

MyKitchenInHalfCups said...

Wow. Two toppings and both look grand. I am so glad one of us did a sweet topping and yours seems perfect. Gorgeous coloring especially on the cheese boat.

Aparna said...

Great topping ideas, Elle. Next time I'm going to try making mine with something sweet like you did.