[CHRISTMAS-RECIPE] Bird of Paradise Bread - Bulgarian Khliab Raiska Ptitsa

Bird of Paradise Bread -
Bulgarian Khliab Raiska Ptitsa



Bulgarian Bird of Paradise Bread -
Khliab
Riska Ptitsa - is a yeast bread that gets
its name from the
decorative placement of
cheese, ham, olives and red pepper on the
top. If
you like a thick slice of cheese
as I do, the bread will have a
sunken
middle, which is OK. But the rising dough
will be better able to
support thin slices
of cheese and ham so the entire top is
puffed
up.



Bird of Paradise Bread.


Makes 10-12 servings of
Bird of Paradise Bread

Cook Time: 55 minutes
Total Time: 55
minutes


Ingredients:

•Dough:

•1 tablespoon instant
active dry
yeast (not rapid rise)
•1/4 cup lukewarm water
•3 cups
all-purpose flour
•6 tablespoons plain yogurt
•4 large eggs plus 1 large
egg, beaten
•1 1/2 teaspoons salt
•1/2 cup feta or brinza cheese, finely
crumbled
•1 tablespoon milk
•.
•Topping:

•1 thin slice kashkaval
or Cheddar cheese, cut into 4 triangles
•4 (1/2-inch-by-1 1/2-inch)
rectangles of ham
•4 pitted cured black olives
•1 star-shaped piece of red
bell pepper


Preparation:

In a large bowl or the bowl of a
stand
mixer, combine yeast, water and flour.

Add yogurt, 4 eggs, salt
and feta or
brinza cheese.

Switch to the dough hook and knead
unil
a soft, sticky, slightly lumpy (because
of the cheese) dough forms,
about 7 minutes.

Transfer dough to a greased bowl, cover
with greased
plastic, set in a warm place
and let rise until doubled.

Try this
Quick Tip for fastER rising.


Punch down dough and place in a
greased
8-inch springform pan that is 3 inches high.

Brush liberally
with remaining beaten egg
mixed with milk.

To decorate, arrange
kashkaval or Cheddar
cheese triangles on top to form a square.

Place
ham and olives in between cheese
and place the star of red pepper in
the
center.

Let rise another 45 minutes.

Heat oven to 400
degrees F.

Bake bread 15 minutes then reduce
temperature to 350
degrees F and
bake for an additional 30-40 minutes
or until golden brown
and an
instant-read thermometer registers
190 degrees F.

Cool a few
minutes in pan, then turn
out of pan and cool completely on a
wire
rack.


Source: Adapted from "The Balkan Cookbook" by Trish Davies
(Anness

[Non-text portions of this message have been removed]



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