Georgian Cheese Cushion

• 2 packages yeast
• 1 cup warm water
• 2 teaspoons sugar
• 14 cup nonfat dry milk powder
• 2 teaspoons salt
• 3 12 cups flour, about
• 12 cup butter or 12 cup margarine, softened
• 2 lbs muenster cheese or 2 lbs monterey jack cheese, shredded
• 2 tablespoons butter, softened
• 2 eggs, beaten
• 14 cup chopped parsley

1. In a large bowl, dissolve the yeast in the warm water.
2. Stir in the sugar, dry milk and salt.
3. Work in the flour, a little bit at a time, until you have a firm but pliable dough.
4. Work the butter into the dough, 1 tablespoon at a time, until it is all absorbed.
5. Turn dough out on to floured surface and knead, adding more flour if necessary, for about 10 minutes or until dough is smooth and elastic.
6. Grease your large bowl, and return dough to it.
7. Cover with plastic wrap and let rise until doubled- about 1-1 1/2 hrs.
8. Beat the eggs, reserving 2 tablespoons for glazing.
9. Beat the cheese, butter, eggs and parsley until smooth (can use food processor).
10. Butter a 9" cake pan, or casserole dish that is 1 1/2-2" deep.
11. When dough has doubled, punch, and roll in to a circle about 20" in diameter.
12. Place dough on top of cake pan, pressing firmly to sides.
13. Mound the cheese filling in the middle.
14. Pull the dough that is hanging over the sides of the pan up,"pleating" as you do so.
15. You will have about 10 pleats.
16. Gather the pleats of dough together at the top, and twist firmly to make a topknot.
17. Let rest for 10 minutes while you preheat the oven to 375.
18. Brush the 2T.
19. beaten egg over the cushion, and bake for 1 hr.
20. You can cover loosely with foil if top is getting too brown.
21. Once removed from oven, let rest for about 10 minutes before serving.

yeast, water, sugar, nonfat dry milk powder, salt, flour, butter, muenster cheese, butter, eggs, parsley

Taken from www.food.com/recipe/georgian-cheese-cushion-86113 (may not work)