Russian Leek and Cheese Bread

Russian Leek and Cheese Bread

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A delicious and unique bread that is a meal in it's self. Add a little tossed salad and maybe a glass of red wine and you will have a perfect meal.

Ingredients

Dough:

  • 3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 3/4 cups sour cream
  • Egg wash
  • 1 egg yolk
  • 1 teaspoon water

Filling:

  • 3 oz. cream cheese
  • 4 oz. soft goat cheese
  • 4 oz. ricotta cheese
  • 1 tablespoon butter
  • 2 cups chopped leeks
  • salt and pepper to taste

Method

Melt your butter in a saucepan and add in the chopped leeks. Cook for a few minutes till leeks become soft. Set aside.

Place the three cheeses into a bowl and add in the cooked leeks. Mix till the leeks are well blended and the cheese is smooth.

Add in a little salt and fresh ground pepper. Set aside.

To make the dough add the flour, salt, baking soda and baking powder to a large bowl. Mix together till well mixed. Make a well in the center and add the sour cream. Mix with a wooden spoon till just mixed.

Now, switch to your hand and mix the dough, till it comes together. Pour out onto a lightly floured surface and begin to knead for 5 minutes. This will help the dough to become smooth.

Once the dough becomes smooth allow to rest for 5 minutes. Sprinkle a little flour onto a flat surface, roll out the dough to a 14 inch circle.

Now, add the cheese mixture into the center of the circle. Spread the cheese mixture out to a 7 inch circle. Fold over one side of the dough over the cheese mixture.

Use a pastry brush to remove any flour from the top of the dough. Fold over the next side and brush off the flour. Continue with the other sides till you create a square. Place the bread onto a cookie sheet lined with a piece of parchment paper that has been sprinkled with cornmeal.

Mix the egg wash together and brush the top and sides of the dough. Place into a preheated 375 degree oven and bake for 35 minutes. Remove and allow to cool for 5 minutes on a wire rack. Serve warm.
Note, you could do this recipe a day ahead, cover with plastic wrap and refrigerate.