Khachapuri (Georgian Cheese Bread)

Make the Dough (5 minutes + 1 to 1.5 hours proofing): In a large bowl, combine warm milk, warm water, yeast, and sugar. Let stand for about 5 minutes, or until the yeast becomes foamy. Add 2 cups of flour, olive oil, and salt. Mix until a sticky dough forms.

Knead and Proof (3 minutes kneading + 1 to 1.5 hours proofing): Turn the dough out onto a lightly floured surface. Knead for approximately 3 minutes, gradually adding the remaining 1/4 cup of flour as needed, until the dough is soft but manageable. Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise in a warm place until it has doubled in size, approximately 1 to 1 1/2 hours.

Prepare the Cheese Blend (10 minutes): While the dough is rising, prepare the cheese mixture. In a medium bowl, combine the crumbled feta cheese, shredded Monterey Jack cheese, and shredded mozzarella cheese. Mix well and refrigerate until ready to use.

Preheat the Oven (10 minutes): Preheat your oven to 475 degrees F (245 degrees C).

Shape the Khachapuri (20 minutes): Once the dough has doubled, punch it down gently and turn it out onto a floured surface. Divide the dough in half. Place one half on a sheet of parchment paper dusted with flour. Roll the dough out into a rectangle, about 1/8- to 1/4-inch thick.

Stuff and Shape (15 minutes): Arrange 1/4 of the cheese mixture in two rows, leaving a 1- to 2-inch border along the longest sides of the rectangle. Roll the sides up tightly over the cheese, creating a canoe shape. Pinch and twist the ends to seal them. Trim any excess parchment paper. Carefully lift the shaped dough onto a baking sheet. Repeat with the remaining dough and cheese.

First Bake (15 minutes): Bake in the preheated oven for 15 minutes, or until the bread is golden brown and the cheese is melted and bubbly.

Add the Egg and Finish Baking (3-4 minutes): Remove from the oven and use a spoon to create a well in the center of each Khachapuri. Crack an egg into each well. Return to the oven and bake for an additional 3 to 4 minutes, or until the egg whites are mostly set but the yolk is still runny.

Finish and Serve (2 minutes): Place 2 pats of butter over each egg. Sprinkle with sea salt and cayenne pepper to taste. Plate the Khachapuri. To enjoy, tear off a piece of the crust and use it to stir the melting butter into the runny egg and cheese mixture. Serve immediately and enjoy this Georgian masterpiece!