Georgian Cheese Bread

Ingredients

• 2.3 teaspoons yeast dry (a)
• 1 large eggs lightly beaten
• 0.3 pound havarti cheese grated
• 0.3 pound mozzarella cheese salted grated
• 0.8 teaspoon salt 
• 1.7 cups flour all-purpose divided
• 1 teaspoon butter unsalted melted
• 7 tablespoons water (105-115°F)

Equipment

• bowl
• oven
• pizza pan
• plastic wrap

Directions

1. Sprinkle yeast over warm water and stir in 1 tablespoon flour.
2. Let stand until creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.)
3. Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
4. 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.
5. 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
6. Preheat oven to 500°F with rack in middle.
7. Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.
8. Toss together cheeses and press into a compact 3-inch ball with your hands.
9. 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.
10. Cut a 6-inch X through top of dough to expose cheese.
11. Bake until pale golden, 10 to 12 minutes.
12. Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.
13. Serve cut into wedges.
14. • 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.