New! Khachapuri Inspired Cheesy Bread. This ultimate gooey, cheesy bread is cozy and satisfying in all the right ways. I mean, you can’t go wrong with a bread + cheese combo. Cello Cheese Italian Blend is a trio blend of Parmesan, Asiago, and Romano. It has the most aromatic sweet, nutty and sharp flavors. Find Cello at a store near you today! Ingredients for the dough: • 2 cups all-purpose flour • 1 cup bread flour • 1 cup warm water • 1/2 cup warm whole milk • 1 tsp. each of active dry yeast and salt • 1 Tbs. each of granulated sugar and Olive oil • 1 egg, for egg wash Ingredients for the filling: • 2 cups shredded mozzarella • 2 cups @cellocheesebrand Italian Blend • 1 + 1/2 cup feta cheese, crumbled Instructions: 1. Add the flour, sugar, salt and yeast to a stand mixer bowl. Whisk together to combined. Add the warm milk and water. (Note: if the milk and water are too hot, it will kill the yeast. Try to stay between 110°F-115°F.) 2. Use the dough hook attachment and knead the dry and wet ingredients on medium-low speed for about 2-3 min. The dough will pull away from the bowl but then, it will become sticky and that’s normal. It might seem too sticky or stretchy. Trust the process. Trust me! 3. Add 1 Tbs. oil and knead the dough in the bowl with your hands for a little under one minute. Form the dough into a smooth, round ball. Do not overwork or over mix. 4. Drizzle the mixing bowl very lightly with oil. Cover with a tea cloth and place in a warm area to rise for at least 1 hour to 1 hour and 30 min. or until doubled in size. 5. Press down the dough. Remove from the bowl onto a flour dusted surface. Dust the dough surface with flour. Divide into 4 equal pieces (or in half for 2 larger cheese breads). 6. Use a rolling pin to flatten the dough into a large circle. Again, do not overwork the dough. Roll two opposite sides towards the center. Twist the corners together to form a boat like shape. 7. Place onto a greased parchment paper lined baking tray. Overfill with the cheese mixture. Brush the edges well with egg wash and bake at 450°F for 15-20 min. until the edges are browned and all the cheese is melted.