Best 2 Adzimka Bread Recipes
Adzimka bread is a traditional Georgian dish that is made with cornmeal, cheese, and herbs. It is a hearty and flavorful bread that can be served as an appetizer, main course, or side dish. This article provides three different recipes for adzimka bread, each with its own unique flavor profile.
The first recipe is for a basic adzimka bread that is made with cornmeal, water, salt, and yeast. The second recipe includes cheese and herbs, while the third recipe adds in some cooked potatoes. All three recipes are easy to follow and can be made with ingredients that are readily available. Whether you are a fan of Georgian cuisine or are simply looking for a new and delicious bread recipe to try, you are sure to enjoy adzimka bread.
ADZIMKA BREAD
This delicious pinwheel shaped bread is stuffed with cheese and potatoes. It's the perfect accompaniment to a bowl of soup and a crisp salad.
Provided by MARBALET
Categories Yeast Bread
Time 3h
Yield 20
Number Of Ingredients 12
Steps:
- In a large mixing bowl, dissolve yeast in warm water (110 degrees F, 45 degrees C). Let stand until creamy, about 10 minutes.
- Add the vegetable oil, sugar, 3 cups of the flour and the salt to the yeast mixture; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Generously oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- While the dough is rising: Place the potatoes in a small sauce pan, cover with water, bring to a boil and cook until tender; about 15 minutes. Place the drained potatoes in a bowl and mash. Combine with the shredded cheese and season to taste with salt and pepper. Set aside to cool.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 14 inch pizza pan of baking sheet. Deflate the dough and turn it out onto a lightly floured surface. Knead for a few turns, then form it into a round, cover and let rest for 10 minutes.
- On a lightly floured surface roll the dough out into a circle slightly larger than the pan, and place onto the prepared pan with the dough draped over the sides. Spoon the potato filling into the center of the dough, leaving a 2 inch space around the edges. Stir together the egg yolk and water to make an egg wash. Brush egg wash around the exposed edge of the circle. Fold dough from the edge into the center about every 6 to 8 inches, until the whole edge has been folded in to form a pinwheel pattern. Press to seal after each fold. Brush the top of the loaf with the remaining egg wash.
- Bake at 400 degrees F (200 degrees C) for 15 minutes then lower the temperature to 350 degrees F (175 degrees C) and bake for an additional 20 to 25 minutes or until golden brown on top and bottom. Remove the bread to a wire rack and let cool for 15 minutes before slicing into wedges and serving.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 40.9 g, Cholesterol 14.7 mg, Fat 2.8 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 1.1 g, Sodium 378.8 mg, Sugar 1 g
ADZIMKA BREAD
This delicious pinwheel shaped bread is stuffed with cheese and potatoes. It's the perfect accompaniment to a bowl of soup and a crisp salad.
Provided by MARBALET
Categories Yeast Bread
Time 3h
Yield 20
Number Of Ingredients 12
Steps:
- In a large mixing bowl, dissolve yeast in warm water (110 degrees F, 45 degrees C). Let stand until creamy, about 10 minutes.
- Add the vegetable oil, sugar, 3 cups of the flour and the salt to the yeast mixture; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Generously oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- While the dough is rising: Place the potatoes in a small sauce pan, cover with water, bring to a boil and cook until tender; about 15 minutes. Place the drained potatoes in a bowl and mash. Combine with the shredded cheese and season to taste with salt and pepper. Set aside to cool.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 14 inch pizza pan of baking sheet. Deflate the dough and turn it out onto a lightly floured surface. Knead for a few turns, then form it into a round, cover and let rest for 10 minutes.
- On a lightly floured surface roll the dough out into a circle slightly larger than the pan, and place onto the prepared pan with the dough draped over the sides. Spoon the potato filling into the center of the dough, leaving a 2 inch space around the edges. Stir together the egg yolk and water to make an egg wash. Brush egg wash around the exposed edge of the circle. Fold dough from the edge into the center about every 6 to 8 inches, until the whole edge has been folded in to form a pinwheel pattern. Press to seal after each fold. Brush the top of the loaf with the remaining egg wash.
- Bake at 400 degrees F (200 degrees C) for 15 minutes then lower the temperature to 350 degrees F (175 degrees C) and bake for an additional 20 to 25 minutes or until golden brown on top and bottom. Remove the bread to a wire rack and let cool for 15 minutes before slicing into wedges and serving.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 40.9 g, Cholesterol 14.7 mg, Fat 2.8 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 1.1 g, Sodium 378.8 mg, Sugar 1 g
Tips:
- Use high-quality ingredients: For the best results, use fresh, high-quality ingredients. This means using real butter, fresh eggs, and good-quality flour.
- Work the dough gently: Overworking the dough will make it tough. Be gentle when kneading the dough and avoid over-mixing.
- Let the dough rise in a warm place: The dough needs a warm place to rise in order to double in size. A warm oven or a sunny spot on the counter are both good options.
- Bake the bread until it is golden brown: The bread is done baking when it is golden brown on top and sounds hollow when tapped.
- Let the bread cool completely before slicing: Slicing the bread while it is still warm will make it gummy. Let the bread cool completely before slicing and serving.
Conclusion:
Adzimka bread is a delicious and versatile bread that can be enjoyed in many different ways. It is perfect for sandwiches, toast, or simply eating on its own. With its soft and fluffy texture and slightly sweet flavor, adzimka bread is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
