Georgian cheese bread

Ingredients for 1 servings:

• 500 g flour
• 125 g butter
• 1 tsp salt
• ½ tsp sugar
• 2 packets of dry yeast
• 250 ml milk
• 200 g quark
• 150 g Emmental cheese
• 150 g sheep’s cheese
• 125g Camembert(s)
• 15 g margarine
• 1 egg white
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 55 minutes

Warm the milk slightly until lukewarm. Then add the dried yeast and sugar. Stir after three minutes until the yeast has dissolved. Cover and set aside in a warm place and let it rise for ten minutes. Knead the flour, yeast solution, salt, and butter into a smooth dough that easily separates from the bowl. Then cover and let it rise in a warm place for 40-50 minutes. In the meantime, mix the quark, margarine, and egg whites in a bowl until smooth. Finely chop the Emmental, Camembert, and feta cheese and add to the dough. Knead the dough again vigorously and roll it out into a large circle on a floured surface. Spread the cheese and quark filling in the center. Leave a sufficiently large edge and then fold it around the outside into the center to completely cover the filling. Let the bread rise for 10 minutes at 50°C (top/bottom heat) on the middle rack, then bake for 60 minutes at 175°C (350°F). Serve the bread fresh and slice it so the filling is still creamy and melting. A crisp leaf salad goes perfectly with it.