We followed the recipes from Nigella Lawson's Georgian Feast in her book Feast for our Thanksgiving Day, and the cheese-stuffed bread was a huge hit. I thought I'd better write down the recipe adaptation before I forget what I did - but I haven't yet had a chance to convert the weights to cups. Sorry -- will do next time.
Serve with a simple salad of bitter greens, cucumbers, and green onions. I added lots of nasturtium blossoms, which are lovely and delicious. This recipe makes half the amount Nigella recommends for eight, but it is rich and will serve at least five or six people as a first course or brunch course. Four for a vegetarian main course.
2/3 cup milet flour
1/3 cup sorghum flour (next time, I'm planning to use amaranth instead)
1/3 cup cornstarch
1/3 potato starch
1/3 cup tapioca starch
1/3 cup soy flour
2 tsp xanthan gum
1 rounded tsp baking soda
1/2 tsp salt
1 cup plain yogurt
1 egg
2 tbsp soft butter
100 g ricotta cheese
250 g feta cheese, crumbled
150 g mozzarella cheese, grated
1 small egg
In a large bowl, whisk together flours, xanthan gum, soda, and salt. Work in softened 2 tbsp butter. In a small bowl, beat the egg and yogurt. Beat egg mixture into flour mixture. Cover with plastic wrap and refrigerate this until you are ready to assemble the bread.
Combine cheeses and small egg in a small bowl. Set aside until you are really, really ready to assemble the bread.
Sprinkle a 9" round cake pan with GF flour. Sprinkle a breadboard with a little bit more GF flour. Remove your dough from the fridge and cut the dough in half. Lightly knead half of the dough into a circle. Press it into the bottom and up the sides of the cake pan. Spread with the cheese mixture. Lightly knead the second half of the dough into a circle approximately 9" round. Set this on top of the cheese mixture with its edges overlapping the dough up the sides of the pan, and seal the edges of the dough all the way around the pan.
Preheat the oven to 425F. Bake the bread for 15 to 20 minutes, until golden brown but still very slightly doughy on the inside. Serve hot, in cheese-oozing wedges.
