Khachapuri (Georgian Cheese Bread)

Combine milk, water, sugar, and yeast in a large bowl.

Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Add olive oil, 2 cups flour, and salt.

Mix until a sticky dough comes together.

Turn dough out onto a floured surface.

Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable.

Form into a ball and place in a lightly oiled bowl.

Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.

Preheat the oven to 475 degrees F (245 degrees C).

Combine Monterey Jack, mozzarella, and feta cheeses in a bowl.

Toss together and refrigerate until needed.

Punch down dough and turn out onto a floured surface.

Flatten slightly and cut in half.

Dust a large sheet of parchment paper with flour.

Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed.

Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides.

Roll sides up tightly over the cheese, forming a canoe shape around the dough.

Pinch and twist ends to seal.

Cut off excess parchment around the dough; lift dough onto a baking sheet.

Repeat shaping and stuffing the other dough half.

Fill the canoe with the remaining cheese mixture.

Bake in the preheated oven for 15 minutes.

Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.

Return to oven and bake until eggs are mostly set, 3 to 4 minutes.

Place 2 pats of butter over each filling and sprinkle salt and cayenne on top.

Plate khachapuri; tear off one end and use it to stir the butter into the egg.