Recipe

Bulgarian Bird Of Paradise Bread (khliab Raiska Ptitsa) Recipe

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Ingredients

1/4 inch thick slice boiled ham, cut into four 1-inch squares .
1 tbsp salted butter, softened to grease pan .
1/2 c unflavored yoghurt .
1/2 tsp sugar .
2 tsps salt .
1 inch square sweet red peppers or pimiento, cut into a star .
1 tbsp milk (for glaze) .
1/4 lb kashkaval or substitute sweet muenster cheese, sliced 1/4 inch thick & trimmed into 4 triangles about 4 inches long .
2 oz feta cheese, rubbed through a sieve (1/2 c) .
4 ripe black olives, preferably Mediterranean type .
3-3 1/2 c all-purpose flour .
1/4 c lukewarm water (110 to 115 F.) .
1 tbsp active dry yeast, 1 package .
FOR THE TOPPING .
4 eggs .
1 egg, lightly beaten with

Directions

Step #1 In small, shallow bowl sprinkle the yeast & sugar over 1/4 c of lukewarm water.
Step #2 Let the mixture stand for 2 or 3 mins, then stir well.
Step #3 Set the bowl in a warm, draft free place (such as a turned off oven) for about 5 mins, or until the mixture almost doubles in volume.
Step #4 Combine 3 c of flour & the salt in a deep mixing bowl, make a well in the center, yoghurt, & pour in the yeast mixture, eggs & brynze or feta cheese.
Step #5 With a large spoon, slowly stir the flour into the other ingredients, continuing to stir until the mixture is smooth & the flour is completely absorbed.
Step #6 The dough should be just firm enough to be gathered into a ball.
Step #7 If it is too soft, add the remaining 1/2 c of flour a tbsp at a time, beating vigorously after each addition & using only enough of the flour to give the dough its proper consistency; it should not be too firm.
Step #8 On a lightly floured surface, knead the dough by pushing it down with the heels of your hands, pressing it forward, & folding it back on itself.
Step #9 Continue the kneading for about 10 mins, or until the dough is smooth & elastic.
Step #10 Sprinkle top it from time too time with a little flour to prevent it from sticking to the board.
Step #11 Shape the dough into a ball & place it in a lightly greased bowl.
Step #12 Drape with a kitchen towel & set aside in a warm, draft-free place for about 1 hr, or until the dough doubles in bulk.
Step #13 With a pastry brush, spread a large baking sheet with the tbsp of softened butter.
Step #14 Punch the dough down with a single blow of your fist, shape it into a round loaf about 8 inches in diameter, & set the round on the buttered sheet.
Step #15 Brush the entire surface of the dough evenly with the egg & milk mixture.
Step #16 Place in the centre of the circle the 1 inch square of red pepper, cut into a star.
Step #17 1/4 lb Kashkaval, or substitute sweet Munster cheese, 6 o’clock (180°), 3 o’clock (90°), sliced 1/4 inch thick & trimmed into 4 triangles about 4 inches long are placed at 12 o’clock (0°), & 9 o’clock (270°).
Step #18 The ham cubes are placed near the edge between the cheese slices at 1:30 o’clock (45°), 7:30 o’clock (225°), 4:30 o’clock (135°), & 10:30 o’clock (315°).
Step #19 The olives are placed under the ham cubes (towards the center).
Step #20 Preheat the oven to 400° F,.
Step #21 Bake the bread in the middle of the oven for 15 mins, then reduce the heat to 350°F & bake for 30 to 40 mins longer, or until the loaf is golden brown.
Step #22 Transfer the bread to a cake rack to cool.
Step #23 Serve at about room temp.
Step #24 A Quintet of Cuisines Time Life.
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