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Herbed Khachapuri

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Okay, I was supposed to post this for #TwelveLoaves yesterday. But I got my days confused. So, I'm posting today (a day late - boo!), not linking to the party. I'll still make the rounds of the bakers who did know what day they were supposed to post. Sorry, gals.

The Jewish breads event inspired me to try my hand at khachapuri, a breakfast bread served throughout Israel. I served it for dinner last night - in the backyard - with some chilled pea soup.

Ingredients
  • 1 T active dry yeast
  • 1 T organic granulated sugar
  • 1 C warm water
  • 3 C white whole wheat flour
  • 1/2 C ground almonds
  • 2 T olive oil
  • 1/2 C fresh herbs, minced (I used a mixture of parsley, mint, thyme, and oregano) + more for sprinkling
  • 2 C shaved parmesan cheese
  • eggs (I used duck eggs because I was making large Khachapuri)
  • fleur de sel
  • butter for rubbing on the bread


Procedure
Preheat oven to 450 degrees F. In a large mixing bowl, dissolve yeast and sugar in warm water. Let bloom until creamy, about 10 minutes. Stir in flour, ground almonds, herbs, and oil. Beat with a wooden spoon until smooth. Let rest for 5 to 10 minutes.

Press dough - with floured fingers - onto baking stone into an elongated oval shape. Twist the ends to form a boat shape and sprinkle cheese into the bottom of the boat. Place in the oven and bake for 12 to 14 minutes.


Carefully pull the stone out of the oven. Press the cheese down with a spoon to create more of a hollow. Then crack eggs into the boat. Sprinkle with fleur de sel.

Return to oven until egg white is slightly set; because they were large duck eggs, it took about 8 to 10 minutes. To serve, rub bread with butter and sprinkle with fresh herbs. Serve immediately.



Here were the other Jewish Breads posted for #TwelveLoaves...
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Comments

  1. Evelyne CulturEatzJuly 8, 2015 at 9:32 AM

    So glad you still posted your recipe Cam, looks fantastic, really a perfect breakfast in a bread.

    ReplyDelete
    Replies
    1. Camilla M. MannJuly 8, 2015 at 9:34 AM

      Thanks, Evelyne. I had to post it...it was too delicious not to share.

      Delete
  2. CatherineJuly 8, 2015 at 10:20 AM

    A delicious and beautiful presentation. xo Catherine

    ReplyDelete
  3. KarenJuly 8, 2015 at 11:26 PM

    Those look so tasty! I love the whole concept! How cool that you used duck eggs!

    ReplyDelete

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