Khachapuri

• 3-1/2 teaspoons active dry yeast
• 3/4 cup warm whole milk (110u0b0 to 115u0b0)
• 6 tablespoons butter, melted
• 2 tablespoons honey
• 2 to 2-1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground coriander
• 1 large egg, lightly beaten
• 12 ounces brick cheese, shredded

1. In a large bowl, dissolve yeast in warm milk. Stir in butter and honey. In another bowl, combine 1-3/4 cups flour, salt and coriander; gradually add to yeast mixture, beating until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Let rise until doubled, about 30 minutes. Turn onto a lightly floured surface; divide into six balls. Roll each into a 6-1/2-in. circle.
4. In a small bowl, combine egg and cheese. Mound about 1/2 cup cheese mixture in the center of each circle. Fold dough over filling, gathering and twisting into a knot to seal. Place on an ungreased
5. . Let stand for 10 minutes. Bake at 375u0b0 for 30-35 minutes or until lightly browned. Serve immediately.

active dry yeast, milk, butter, honey, flour, salt, ground coriander, egg, brick cheese

Taken from www.tasteofhome.com/recipes/khachapuri/ (may not work)