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Title: Potato-And-Herb-Filled Bread (Khachapuri Ossetinski)
Categories: Bread
Yield: 16 Khachapuri
| FLATBREADS & FLAVORS; ALFORD | ||
| 1 | lb | Potatoes, new; washed, cut into large chunks |
| 2 | c | Water |
| 2 | Mint, fresh; sprigs | |
| 1 | ts | Oil, olive |
| 1 | sm | Onions, chopped; finely |
| 1 | ts | Yeast |
| 1 | pn | Sugar |
| 1/2 | c | Water; warm |
| 1 | c | Yogurt |
| 1 | c | -reserved potato water |
| 2 | c | Flour, whole wheat; hard |
| 1 | ts | Salt |
| 4 | c | Flour, whole wheat; hard |
| 1/4 | c | Parsley, fresh; coarsely chopped |
| 1/2 | c | Cilantro, fresh; coarsely chopped |
| 1/2 | c | Mint, fresh; coarsely chopped |
| 1/4 | c | Cheese, goat; crumbled, opt. |
| 1 | ts | Salt |
| Black pepper | ||
Bring potatoes, water, and mint to boil in heavy saucepan. Lower heat to medium, cover, and cook until potatoes are done, about 15 minutes.
While potatoes are cooking, heat oil in medium skillet and saute onion until golden, 5-8 minutes.
Remove from skillet and set aside. Drain potatoes, reserving potato water. Discard mint. Dissolve yeast and sugar in warm water. In large bowl, combine yogurt, potato water, and yeast mixture. Stir well. Then add flour, a cup at a time, stirring constantly in same direction. Stir dough 100 times in same direction, about 1 minute, to develop gluten.
Sprinkle on salt. Continue adding flour and stirring until dough becomes too difficult to stir. Flour kneading surface generously, then turn dough out onto surface and begin to knead. Dough will be soft and somewhat sticky to begin with, to keep hands floured and renew flour on your working surface as necessary to prevent dough from sticking. Knead 10 minutes; as you knead, dough will begin to firm and will start to feel elastic and supple. You don't want it to become dry and stiff, just less sticky and more supple.
Wash, dry, and lightly oil bread bowl, then place dough back in bowl and cover with plastic wrap. Let rise 203 hours, until almost doubled in bulk.
Gently push down dough and turn out onto lightly floured surface. Divide dough into one part per 8 khachapuri. Cover all except one part and divide that part into 8 equal pieces. Let rest, covered with towel or plastic wrap, 10 minutes.
Preheat oven to 375 F. Lightly oil baking sheet. Combine potatoes and onion in medium bowl. Using knife or edge of spoon, break potato pieces into smaller bits, the size of coarse crumbs. Mix in chopped fresh herbs, optional goal cheese, salt, and plenty of black pepper. Flatten 4 pieces of dough with palm of hand. Then roll or stretch one piece of dough into 6" diameter circle. Place 2 mounded tablespoons potato mixture in center of round. Pinck edge of dough between thumb and forefinger and stretch it halfway over filling to center of circle. Then pinch edge a little farther along and pull it over to join the first, making a pleat in it as you do so. Continue all around circle so that filling is completely enclosed. Gently press down on pleats with palm of hand to cover filling completely and seal it, then turn bread over and flatten gently on other side. You should have a flattened bread about 4" across and almost 1/2" thick. If filling mixture pokes any holes in dough, patch with scrap of dough, moistening and pressing down to stick patch in place. Place bread on prepared baking sheet. Roll out and fill next three pieces of dough and place on baking sheet. Bake in center of oven about 20 minutes, until golden brown and firm on bottom, and lightly brown and still tender on top. While first breads are baking, prepare remainder in same fashion, putting additional trays in oven when ready.
Let breads cool on rack 10 minutes, then serve warm with Herb and Pepper Relish, sauteed wild mushrooms, or green or tomato salad. Once completely cooled, breads can be frozen, stored in well-sealed plastic bags. To serve, defrost and preheat oven to 350 F. Place several breads side by side (not stacked) in brown paper bag, sprinkle bag generously with water, and bake 10-15 minutes.
Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.
Tyops courtesy of Sylvia Steiger, SylviaRN (at) CompuServe (dot) com
From: Sylvia Steiger Date: 18 Jan 98
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