Khachapuri

Vegetarian
Health score
13%
Khachapuri
45 min.
8
705kcal
81.86%sweetness
90.23%saltiness
28.98%sourness
33.55%bitterness
43.7%savoriness
100%fattiness
0%spiciness

Ingredients

  • package yeast dry
  • teaspoon sugar 
  • 0.3 cup water (110 degrees)
  • 0.8 cup milk 
  • tablespoons sugar 
  • 0.5 cup butter melted
  • teaspoon salt 
  • 3.5 cups swiss cheese white all-purpose chopped beaten
  • ounces muenster cheese 
  • ounces swiss cheese 
  • ounces cheddar cheese white
  •  eggs beaten
  • tablespoons parsley chopped
  • 0.3 teaspoon pepper white
  • tsp yeast soft
  • pinch twist and ends together to make a rough knob. cover with a buttered 12" square of waxed paper and let rise until double in bulk. brush loaf with glaze of 1 egg white + 1 tbs water (or use margarine).
  • 40  brown sugar for an additional 5 minutes to brown bottom crust. cool on rack for 45 minutes before cutting into wedges.
  • 40  brown sugar for an additional 5 minutes to brown bottom crust. cool on rack for 45 minutes before cutting into wedges.

Equipment

  • bowl
  • frying pan
  • oven
  • springform pan

Directions

  1. Dissolve yeast and 1 tsp sugar in 1/4 cup water and let stand 5-10 minutes to proof until foamy.
  2. Add milk, 2 tbs sugar, butter, salt, and enough flour to make a soft dough.
  3. Place in greased bowl and turn to coat all sides. cover and let rise until double in bulk. shred cheeses, combine all filling ingredients and refrigerate. grease a 9" springform pan very well. punch down dough, shape into a ball, and roll to a 20" circle. Ease dough into pan (fold in half to lift and unfold in pan) letting excess hang over the edge. mound cheese filling onto dough in pan and bring dough up over the filling, folding to make 8-12 evenly-spaced pleats.
  4. Twist and pinch ends together to make a rough knob. Cover with a buttered 12" square of waxed paper and let rise until double in bulk.
  5. Brush loaf with glaze of 1 egg white + 1 tbs water (or use margarine).
  6. Bake 40-50 min. @ 375 or until deep golden brown.
  7. Remove bread from pan, place directly on oven rack, and bake for an additional 5 minutes to brown bottom crust. Cool on rack for 45 minutes before cutting into wedges.

Nutrition Facts

Calories705kcal
Protein20.55%
Fat69.71%
Carbs9.74%

Properties

Glycemic Index
46.02
Glycemic Load
3.43
Inflammation Score
-8
Nutrition Score
21.649565217391%

Flavonoids

Apigenin
2.15mg
Luteolin
0.01mg
Kaempferol
0.01mg
Myricetin
0.15mg

Taste

Sweetness:
81.86%
Saltiness:
90.23%
Sourness:
28.98%
Bitterness:
33.55%
Savoriness:
43.7%
Fattiness:
100%
Spiciness:
0%

Nutrients percent of daily need

Calories:704.84kcal
35.24%
Fat:54.98g
84.59%
Saturated Fat:32.69g
204.33%
Carbohydrates:17.28g
5.76%
Net Carbohydrates:16.89g
6.14%
Sugar:14.81g
16.46%
Cholesterol:200.04mg
66.68%
Sodium:914mg
39.74%
Protein:36.47g
72.94%
Calcium:1124.9mg
112.49%
Phosphorus:753.89mg
75.39%
Selenium:39.09µg
55.84%
Vitamin B12:3.25µg
54.11%
Zinc:5.51mg
36.71%
Vitamin A:1733.68IU
34.67%
Vitamin B2:0.58mg
34.34%
Vitamin K:19.95µg
19%
Folate:52.96µg
13.24%
Vitamin B1:0.18mg
11.87%
Magnesium:46.83mg
11.71%
Vitamin B5:0.95mg
9.53%
Vitamin E:1.2mg
8.02%
Vitamin B6:0.15mg
7.27%
Potassium:197.48mg
5.64%
Vitamin D:0.81µg
5.41%
Copper:0.08mg
3.79%
Iron:0.63mg
3.49%
Vitamin B3:0.66mg
3.3%
Vitamin C:1.35mg
1.63%
Fiber:0.39g
1.56%
Manganese:0.03mg
1.42%