I'm incredibly intrigued by this month's Bread Baking Babes featured bread.
Aparna is our host kitchen of the month, and she has chosen Acharuli (Adjaruli) Khachapuri, or Georgian Egg and Cheese Bread. Apparently Khachapuri, described as a "warm, gooey cheese-stuffed bread that oozes and drips with heart-stopping goodness" by the website
Gudaturi, is one of the most popular dishes in Georgia. Apparently each reason is famous for a different variety of this bread. The The boat-shaped Adzharuli that is filled with salty cheese and topped with a raw egg and butter hails from the southwestern Adzharian province.
I made this very last-minute and didn't use the correct (traditional) type of cheese. Not that I could easily get my hands on a soft sheep's milk variety, but
Saveur uses a mix of Muenster and Feta that looks like it might be a fairly good substitute. I actually thought that I still had some feta around, and was going to mix it with mozzarella...but apparently it was eaten sometime between when I made the bread and the last time I looked. So I had to improvise. I used mozzarella and Parmesan instead. It was good, but it didn't give me that soft gooey filling.
