Russian Leek and Cheese Bread

Russian Leek and Cheese Bread
What You Will Need 

Dough

3 cups flour
1/2 tsp salt
1 tsp baking soda
1 Tbs baking powder
1 3/4 cups sour cream (you can use light or regular)
1 egg yolk
1 tsp water

Filling

3 ounces cream cheese
4 ounces goat cheese
4 ounces ricotta cheese
1 Tbs butter
2 cups chopped leeks
1 clove of garlic minced
salt and pepper to taste

Preheat oven to 375*

To make the filling melt the butter over medium heat and saute the leeks and garlic for a few minutes until softened. Let cool and mix in the cheeses and salt and pepper to taste, set aside

To make the dough, sift all of the dry ingredients together, mix in the sour cream. When the dough starts to come together, switch to kneading it until smooth. I had to add a bit more flour to mine so it wasn't so sticky. Let the dough rest for 5 minutes before rolling it out on a lightly floured surface to a 14 inch flat circle. Scoop the leek mixture onto the middle of the circle and spread out just a bit. 

In a small bowl, whisk the egg yolk and water to use as a wash. Fold each side of the dough over onto itself to create a square, leaving a smaller square opening on the top of the bread. Use the egg wash on each fold to help the bread hold together. Once all folded up, place on a baking sheet that has been sprinkled with a bit of cornmeal. Brush the entire dough surface with remaining egg wash. 

Bake for 35 minutes and allow to cool for 5 minutes before serving. 

adapted from 
www.cookingbread.com
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