A delicious yeast cake filled with cheese … lots of cheese. Topped with an egg. The whole resembles a boat.
Suitable for breakfast as well as for dinner or lunch. The dish comes from Georgia.
3 large or 6 small ones
- 30 g fresh yeast
- 300ml warm milk
- 100 g warm butter
- 1 egg
- 900ml wheat flour
- 1 teaspoon salt
- 200 g feta cheese
- 200 g grated mozzarella
- 200 g grated cheese (preferably with intense flavor)
- 2 eggs
- salt to taste
- Eggs (3-6)
- 2 yolks
Dissolve yeast in warm milk. Add the remaining ingredients and knead well to get a smooth dough.
Cover the bowl and set aside for 1 hour or in the fridge overnight. The dough works well in the fridge for up to 12 hours, just cover it well so that it does not dry out.
Place the dough on a flour-covered baking table and divide it into 3 or 6 pieces. It all depends how big you want to have.
Cover the cake with a cloth.
Filling: Mix all types of cheese in a bowl. Add two beaten eggs and mix well. Taste it salty enough. Divide into the number of pieces to fill.
Preheat the oven to 200st C.
Roll out a piece of dough into an oblong shape. Roll up the edges and shape the bread into a boat. Squeeze the edges tightly. Push the cheese into the bread.
Bake in the middle of the oven until the bread turns color, but it will not be completely baked.
Take the bread out of the oven and make a small hole in the cheese with a spoon. Break the egg into the hole.
Put in the oven and bake for another 10 minutes until the egg solidifies and the bread is ready.
Serve freshly baked and hot bread.