Nazuki, Georgian spice bread

by Shayna Glick, Posted Oct 2nd 2008 @ 7:00PM

A light brown loaf of bread on a baking sheet.

The Georgian Feast is now officially my favorite cookbook. I've been meaning to get around to making the spice bread, Nazuki, for a while now and I'm glad I finally did. This one made the house smell so fabulously delicious that I'd make a killing if I could bottle the scent. Next time I sell my house, I'm making Nazuki every day (in case you didn't get the "Good Eats" reference, Alton did an episode where the premise was to make sticky buns for a nice homey aroma in the house so it would sell more quickly).

As with most of the recipes I've tried from my Georgian cookbook, this one was pretty simple. The author calls for active dry yeast, but that needs to be bloomed prior to use and adds an extra step. I just substitute instant yeast, aka bread machine or rapid rise, which can be mixed in with everything else. That way, all you have to do is throw everything in a bowl and mix it all up in one step (called the straight dough method).

My sister could not wait for the Nazuki to come out of the oven, and she cut into it as soon as it was cool. Sadly, my Georgian friend has been pretty busy this week, so he didn't get to try it and tell me if I got it right. Either way, it's delicious, and it will definitely be one of my holiday breads this year. Check out the gallery, and the recipe is after the jump.

Nazuki(click thumbnails to view gallery)

Makes four small or two large loaves.

1/4C milk, room temperature
1 Tb/ 1package instant yeast (rapid rise or bread machine)
(use a pinch of sugar to bloom the yeast in the milk if you're using active dry yeast)
2 eggs, room temperature, beaten
1 stick/ 4oz unsalted butter
1/4C sugar
generous 1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground cloves (allspice works too)
1 tsp ground coriander
1 tsp vanilla extract
2.5 C all purpose flour

(optional: 1 beaten egg yolk for brushing the loaf just before baking)

Allow the milk, eggs, and butter to come to room temperature. Put all ingredients in a mixing bowl (you can mix by hand or in a stand mixer). If you're mixing by hand, mix all ingredients until they come together, then turn the dough out onto a lightly floured surface and knead until it's smooth and elastic. Mix to the same stage using the hook attachment on a stand mixer.

Cover the dough and bulk ferment for about 1.5 to 2 hours, or until doubled in size. Turn out the dough and divide into either two or four pieces. If you choose two loaves: shape into ovals. If you choose four loaves: roll each one out to 1/2" thickness in the shape of a 6" long oval. Place the loaves on a lightly greased baking sheet ans allow to proof for about 30 to 45 minutes. Preheat the oven to 375°F.

Make indentations (I forgot this step) with your thumbs in decorative rows. Brush with the egg yolk ( I didn't do that either). Bake 15-20 minutes, or until golden.

Filed Under: Ingredients, Methods
Tags: baking, bread, Georgian cookbook, georgian spice bread, GeorgianCookbook, GeorgianSpiceBread, Nazuki, spices

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Reader comments (Page 1 of 1)

10-02-2008 @7:27PM Eagle said... Sounds yummy! I may have to make some this weekend, I was trying to figure out what my bread-of-the-weekend would be, this fits the bill nicely :-)
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