Georgian Cheese Bread

While updating my external hard drive last week (sorting through my multitude of picture folders, really) I stumbled upon a forgotten folder titled, appropriately enough for this food nerd, "Food Porn."  Alas!  Food pornography shots I took way back when, before this budding blog took flight, before I had an excuse for my gluttony. 

This picture, though forgotten, reminded me of a delicious baking experiment that went horribly, horribly RIGHT.  "Horribly" because it was near impossible to stop myself from eating the whole damn thing.  This is what happens when you bake alone.

Georgian Cheese Bread, which I first saw in the May 2008 Gourmet, was one of many recipes I made simply because the photos left me an unstable drooling heap, unable to contemplate a life without making. this. now.  I did make a few variations on the recipe, though. Mine contained only mozzerella...because that's all I had.  I also recall the dough being very stiff (7 Tbsp water just doesn't seem like enough) and had trouble getting the dough to nicely flatten, much less reach an 11" circle.  I bet mine was around 8"--good enough for me.   

I can't resist showing it from multiple angles...

Regardless of these changes, this is seriously good. And despite having to make a dough and allow time for it to rise, this bread is relatively easy, so delicious, and--just look at it--pretty darn impressive!  Imagine serving this bubbling beauty instead of plain ol' dinner rolls at your next meal, party, shindig or secret alone-time feast.  Hey, I don't know what you do in your spare time, just what I do in mine....

Close up of the molten, delicious center. 

Let me just take a moment right now to acknowledge that the road to this blog has many, many direction-givers without whom I would never have had the idea and motivation to start it up.  The Food Pornographer, namely, and Smitten Kitchen, two well-known blogs whose images and stories, though different, are equally enthralling if you love to eat.  And Ms. Pioneer Woman, as well, who reminds me not to editorialize or to take on a voice that isn't my quirky, obnoxious own. As I reach for stardom, or just another cookie, you're all who I thank. 

Or thank me, because if you click through the jump you'll have a recipe in your hands that will make you into a star of your own kitchen.  Mmm.

Georgian Cheese Bread

From Epicurious via Gourmet May 2008

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

3 oz Havarti cheese, coarsely grated

3 oz salted mozzarella, coarsely grated

1 teaspoon unsalted butter, melted

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.)

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

Preheat oven to 500°F with rack in middle.

Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk. Toss together cheeses and press into a compact 3-inch ball with your hands. Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot. 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.

Cut a 6-inch X through top of dough to expose cheese. Bake until pale golden, 10 to 12 minutes. Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.

Serve cut into wedges.