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Adzimka Bread
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Prep Time:
30 minutes
30 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
180 minutes
180 minutes
Savory Cheddar and potato stuffed bread, perfect with soup or salad.
Ingredients:
- 1 (.25 ounce) package active dry yeast
- 1.75 cups warm water (110 degrees F)
- 1 tablespoon vegetable oil
- 2 teaspoons white sugar
- 6 cups all-purpose flour
- 6 potatoes, peeled and cubed
- 0.75 cup shredded Cheddar cheese
- 1 egg yolk, beaten
- 1 tablespoon water
Instructions:
- In a large mixing bowl, combine yeast with warm water (110 degrees F, 45 degrees C) and let it sit for about 10 minutes until creamy.
- Combine vegetable oil, sugar, 3 cups of flour, and salt with the yeast mixture until well mixed. Gradually add the remaining flour, 1/2 cup at a time, stirring thoroughly after each addition. Transfer the dough to a lightly floured surface and knead until smooth and elastic, approximately 8 minutes.
- Oil a large mixing bowl generously, then add the dough and ensure it is coated with oil. Cover with a damp cloth and allow it to rise in a warm place until doubled in volume, approximately 1 hour.
- While the dough is rising, boil the potatoes until tender for about 15 minutes. Drain and mash them in a bowl. Mix in the shredded cheese, season with salt and pepper, and let it cool.
- Preheat the oven to 400°F (200°C) and grease a 14-inch pizza pan or baking sheet. Deflate the dough, place it on a lightly floured surface, knead briefly, shape it into a round, cover, and let it rest for 10 minutes.
- Roll the dough out on a floured surface into a circle slightly larger than the pan. Place it on the pan with the edges draped over. Spoon the potato filling in the center, leaving a 2-inch border. Make an egg wash by mixing egg yolk and water. Brush the exposed edge of the circle with the egg wash. Fold the dough towards the center every 6 to 8 inches to create a pinwheel pattern, pressing to seal after each fold. Brush the top of the loaf with the remaining egg wash.
- Preheat the oven to 400°F (200°C) and bake the bread for 15 minutes. Lower the temperature to 350°F (175°C) and bake for another 20-25 minutes until golden brown. Transfer the bread to a wire rack, cool for 15 minutes, then slice into wedges and serve.