One of the things that has become a family tradition is Cheese Bread. Not just any cheese bread but THIS cheese bread. Davids mom has made it for years and I crave it every Christmas. David has worked on perfecting it and this year turned out three loaves. It was fantastic! Due to popular demand I'm sharing the recipe here. :)
Georgian Cheese Bread
Makes one 9 inch round cheese filled loaf.
2 pkg. active dry yeast
1/2 tsp. plus 1 Tbsp. sugar
1 c. lukewarm milk
3.5-4 c. all-purpose flour
2 tsp. salt
8 Tbsp soft butter
1.5 lbs. Muenster cheese, grated
2 Tbsp. soft butter
1 egg, beaten lightly
Mix; in small bowl in warm place 5 - 8 min, until doubled: 2 pkgs yeast, 1/2 tsp sugar, and 1/2 c lukewarm milk.
Mix in large bowl: 3 c flour, 1/2 c lukewarm milk, yeast mixture, 1 Tbsp sugar, 2 tsp salt, and 8 Tbsp butter.
Knead for 10 minutes; use rest of 1/2 c flour. Place dough in bowl; cover with a towel and place in a warm place. Let rise 45-60 minutes or until doubled. Punch down and let rise again 30-40 minutes or until doubled again.
Meanwhile prepare cheese filling. Mix together in a large bowl: grated cheese, butter, and egg. Preheat oven to 375 degrees.
Punch down dough and roll on lightly floured surgace into a circle about 22 inches in diameter. Leave center of dough somewhat thicker then the edges, this forms the base of the bread. Lay in 9 inch pan by folding the edges in and transferring. Unfold the dough, draping the outer rom of over the edge of the pan. Smooth out center and place cheese filling in the middle piled high. Draw up the edges of the dough over filling, pleating dough into loose folds. Make pleats even all the way around the pan. Gather together the ends of the dough and twist them into a small knob. Let loaf rest 10-15 minute. Bake the bread in center of oven for 1 hour or until golden brown. Turn bread onto a wire rack and cool a bit before serving.