Georgian cheese bread.
Dough: 1/2 cup warm milk
1/3 cup warm water
1 1/2 teaspoons white sugar
2 teaspoons each: active yeast granules, olive oil
2 1/4 cups plain flour
1 1/4 teaspoons salt
Filling: 125g mozzarella cheese, grated
125g feta cheese, crumbled
2 large eggs
1 tablespoon butter
Combine the milk, water, sugar and yeast in a large bowl. Stand until the yeast begins to foam. Add the olive oil, 2 cups of the flour and the salt. Mix until a sticky dough forms.
Turn the dough onto a floured surface. Knead for about 2 minutes until the dough is soft but workable adding extra flour if required. Form into a ball and place in an oiled bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.
Preheat the oven to 250°C. Combine the cheeses in a bowl.
Punch the dough down and turn onto a floured surface. Flatten slightly and cut in half.
Dust a sheet of baking paper with flour. Place 1 dough half on the paper. Pat or roll into a square about 5mm thick stretching out the corners. Arrange 1/8 of the cheese down one edge about 3cm in. Repeat on the opposite edge. Roll the sides up tightly over the cheese to make a stuffed crust. Leave the centre open. Twist the ends to make a canoe shape. Repeat with the second dough half.
Fill the centres with the remaining cheese mixture. Trim the baking paper about 3cm around each canoe. Using the paper, lift onto a baking tray.
Bake for 15 minutes. Using a spoon, form a well in the centre of each bread. Crack an egg into each well. Bake for another 3-4 minutes. The egg should still be runny. Top with the butter and salt.
To enjoy, tear off one end and use it to dip into the runny egg. Yum! Serves 2-4.