Adzimka Bread

Recipe View Bloom the Yeast: In a large mixing bowl, dissolve the yeast in warm water (110°F). Let it stand until frothy, about 10 minutes.

Recipe View Combine Wet and Dry Ingredients: Add the vegetable oil, sugar, 3 cups of flour, and salt to the yeast mixture. Stir well to combine. (5 minutes)

Recipe View Knead the Dough: Gradually add the remaining flour, ½ cup at a time, stirring well after each addition. Once the dough comes together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. (8 minutes)

Recipe View First Rise: Generously oil a large mixing bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. (1 hour)

Recipe View Prepare the Potato Filling: While the dough is rising, place the potatoes in a saucepan, cover with water, bring to a boil, and cook until tender, about 15 minutes. Drain the potatoes, place them in a bowl, and mash. Combine with the shredded Cheddar cheese, salt, and pepper. Set aside to cool. (20 minutes)

Recipe View Preheat and Prep: Preheat oven to 400°F (200°C). Grease a 14-inch pizza pan or baking sheet.

Recipe View Shape the Bread: Deflate the dough and turn it out onto a lightly floured surface. Knead for a few turns, then form it into a round, cover, and let rest for 10 minutes. (10 minutes)

Recipe View Assemble the Pinwheel: On a lightly floured surface, roll the dough out into a circle slightly larger than the pan, and place onto the prepared pan with the dough draped over the sides. Spoon the potato filling into the center of the dough, leaving a 2-inch space around the edges. (10 minutes)

Recipe View Create the Pinwheel Design: Stir together the egg yolk and water to make an egg wash. Brush the egg wash around the exposed edge of the circle. Fold the dough from the edge into the center about every 6 to 8 inches, until the whole edge has been folded in to form a pinwheel pattern. Press to seal after each fold. (15 minutes)

Recipe View Final Touches and Bake: Brush the top of the loaf with the remaining egg wash. Bake at 400°F (200°C) for 15 minutes, then lower the temperature to 350°F (175°C) and bake for an additional 20 to 25 minutes, or until golden brown on top and bottom. (40 minutes)

Recipe View Cool and Serve: Remove the bread to a wire rack and let cool for 15 minutes before slicing into wedges and serving. (15 minutes)