This boat-shaped bread is a version of the many different types of khachapuri found across Georgia. Common to all of them is an ample quantity of cheese.

Prepare:

Once the dough has risen, preheat the oven to 375°F. Line a large baking sheet with parchment paper.

On a lightly floured surface, shape the dough into a ball. Roll the dough into a 12-inch round. Cover and let rest for 10 minutes.

Meanwhile, mix together in a medium bowl:

Transfer the dough to the lined baking sheet. Sprinkle the cheese filling over the dough, spreading the filling to within 1 inch of the edge. Tightly roll one side of the dough round one-third of the way toward the center, then roll the opposite side of the dough round one-third of the way toward the center. Gently form the bread into a boat-like shape that is open in the middle and joined at both ends. At each end, pinch the joined dough together to prevent it from unrolling and twist each end gently. Brush the dough with:

Bake until the cheese is bubbling and browned, about 25 minutes. Remove from the oven and crack into the center of the bread:

Return to the oven until the white is set but the yolk is still runny, 4 to 6 minutes. As soon as the bread comes out of the oven, place on top of the egg:

To eat, stir the runny yolk and butter into the melted cheese. Tear off pieces of the bread and dip them in the molten cheesy mixture.