Thursday, November 25, 2010

Kashkavalki / Cheese bread / Кашкавалки

 
½ dose bread dough:

1 cup warm water
1 tablespoons active dry yeast
1 teaspoon  salt
1 tsp sugar
1 tablespoon oil
2  1/4 cups* All-Purpose flour

*You might need extra flour (about 1/3 cup) for folding 3 sheets of dough.




Filling:
2 cups ground cheese Kaskaval or substitute with Mozzarella, Edam, and Cheddar
stick of butter (113 g),  room temperature / Alternative- pork or duck lard. To see how to make duck lard click here



In a bowl combine yeast, salt, sugar and warm water (around 38°C). Let it stay for 5 minutes. Stir. Yeast must be all dissolved in water.

Add 1 cup of flour and stir. From the rest of the flour make a well and pour yeast mixture into it and mix until the dough forms a good ball and absorbs all flour. Then, knead the dough for 5 to 10 minutes.

Separate dough into three balls. Let them rise (1 h). Roll out each ball. Make 3 sheets with thickness ¼ inch (6 mm). Brush the first sheet with butter and sprinkle with cheese. Place the second sheet on top, brush with butter again and sprinkle with cheese. Do the same with the third sheet. Roll. Cut into thick pieces (1½ inches) Arrange in a baking dish, cover with towel and let them rise 30 -40 minutes in warm place.
Bake 450°F about 25-30 min or until golden.


See how to make bread, full dose: click here


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