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Adzimka Bread

Adzimka Bread

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    3 h
MARBALET

MARBALET

This delicious pinwheel shaped bread is stuffed with cheese and potatoes. It's the perfect accompaniment to a bowl of soup and a crisp salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. In a large mixing bowl, dissolve yeast in warm water (110 degrees F, 45 degrees C). Let stand until creamy, about 10 minutes.
  2. Add the vegetable oil, sugar, 3 cups of the flour and the salt to the yeast mixture; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. 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.
  4. While the dough is rising: Place the potatoes in a small sauce pan, cover with water, bring to a boil and cook until tender; about 15 minutes. Place the drained potatoes in a bowl and mash. Combine with the shredded cheese and season to taste with salt and pepper. Set aside to cool.
  5. Preheat oven to 400 degrees F (200 degrees C). Grease a 14 inch pizza pan of baking sheet. 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.
  6. 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. Stir together the egg yolk and water to make an egg wash. Brush egg wash around the exposed edge of the circle. Fold 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. Brush the top of the loaf with the remaining egg wash.
  7. Bake at 400 degrees F (200 degrees C) for 15 minutes then lower the temperature to 350 degrees F (175 degrees C) and bake for an additional 20 to 25 minutes or until golden brown on top and bottom. Remove the bread to a wire rack and let cool for 15 minutes before slicing into wedges and serving.
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Reviews

LIZDALY54
23

LIZDALY54

1/25/2004

I read the earlier review and added about 1/2 cup chopped onion, as well as additional cheese. It was really delicious and everyone had seconds. Overall it was time consuming, but worth it for a treat. The bread itself was also great. It makes enough for six to 10 people, depending on the size of the pieces. Although, I still don't know what a pinweel looks like!

MISSLUCIA
18

MISSLUCIA

1/25/2004

This was a fun project, but it turned out to be somewhat bland. I am going to add lots of GARLIC, ONIONS, and whatever else to my next batch to give it some more character! I recommend that you do the same!!! Also, it makes a LOT of food, so be prepared for that.

Rosas Daughter
13

Rosas Daughter

1/25/2004

Well, I was skeptical when I looked at the recipe, but I always just always try new ones and so I did. I've been baking breads for 38 years now and love it.This recipe was a complete waste of my time, but I'm glad I tried it because now I know. I added carmelized onion and baked garlic to enhance what appeared to be a rather bland dish. The dish was still very bland, and the idea of mashed potatoes encased in a dough didn't sound appetizing and it wasn't. No one in our family liked it.

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