This is a cheese bread recipe from Georgia. Every winter a heat the house with my wood cookstove. This is the time of year I make most of my cheeses. I do not make a lot of bread but Betsy has inspired me to try some this year.
For the dough:
1 tsp salt
1 tsp yeast
1 tbsp sugar
3 1/2 cup flour
1 cup water
1/2 cup milk
1 tbsp oil
For the filling:
1 1/2 cup Farmers cheese
1 1/2 cup Shredded mozzarella
1 1/2 cup Feta cheese
4 eggs + 1 for egg wash
1. In the bowl of a stand mixer combine the salt, yeast, sugar, and flour.
2. Heat water and milk to about 115 degrees Fahrenheit. Then pour it into the bowl of dry ingredients.
3. Begin kneading the dough with the hook attachment until it’s close to being smooth and elastic.
4. Add the oil into the dough and knead for another minute.
5. Drizzle a little bit of olive oil onto the bottom and sides of a deep bowl. Place the dough inside the bowl and cover with plastic wrap. Set the bowl in a warm place until the dough doubles in size, about 1 hour.
6. Remove the plastic wrap and press into the dough a few times with your hands. Cover with plastic wrap once more and let it sit in a warm place for another 30 minutes.
7. Meanwhile, combine the farmers cheese, feta, and mozzarella in a bowl.
8. Remove the dough from the bowl and place it onto a floured surface. Then cut it into 4 equal pieces.
9. Spread each piece of the dough into a circle about 9 inches in diameter. Then roll 2 opposite sides of the circle towards the center so it ends up have a boat like shape. Then pinch the corners together.
10. Transfer the khachapuri onto a baking sheet lined with greased parchment paper.
11. Stuff each khachapuri with the cheese mixture. Beat 1 egg with a teaspoon of water, then brush the dough with egg wash.
12. Bake in a preheated 450 degrees oven for about 15 minutes or until the crust becomes golden brown.
13. Make a well in the center of each khachapuri with the back of a spoon (about 3 inches in diameter) and drop 1 egg into each well. Then stick a few small pieces of butter into the cheese.
14. Return the khachapuri back into the oven and bake for another 5-6 minutes. Cooking time may vary depending on your oven. The egg white should be white but still pretty runny. It will cook further as it sits in the hot cheese. When serving, mix the cheese and egg with a fork and serve immediately.
My friend Yatang told me about her success on hot days of getting her three boys to eat a good, quality breakfast. Her secret? Cold, fresh fruit and creamy oatmeal that they can go to the refrigerator and pull out for themselves.
My Kind of Recipe!
Fruity Refrigerated Oatmeal
1 c. oatmeal
1/4 c. kefir
1/2 c. or more raw cream
frozen or fresh fruit
honey if needed
Place the oatmeal in the bottom of a pint wide mouth jar. Add the kefir and cream and stir. Add honey now if you want a sweeter breakfast, and stir until the oatmeal is all mixed and slightly wet. Top with your fruit and nuts if you like.
Place in the refrigerator overnight and in the morning you will have a very filling breakfast. Each child can take his/her own cup and feed themselves.
For the Husband who won’t eat this:
I made a hit for Bob by adding strawberry flavored gelatin mix to his kefir, stirred in well and then added some of my strawberry jam to the fresh strawberries. Yeah, I know. But it is quick and easy and he loved it.
Over the years we have bought, sold, and raised many milk cows. We have learned a lot on this journey. Come along and find out what we learned, and tell us who was your favorite cow?
Today we have in our milk string:
Penny three quarters Jersey one quarter Angus
Bess our cheese specialist 1/2 NZ Fresian and 1/2 Jersey
and just sold Holly: purebred Jersey;
and another just sold Annie: Sweddish Red Angus
all 4 are A2A2, who is your favorite?
Some History of our cows:
The first Jersey milk cow we bought at our Grenada ranch was one our daughter found in a poor situation in Redding. This is what Hattie Mae looked like when we first took a chance on her. Both Bob and I were vet tech’s and felt that she was not sick, just starved. She was turned out in a pasture with two big calves on her. We respect what people say about cow’s milk is for calves, but this poor cow just could not keep up with the demands without our help. Our great friends, Shawna and Jacob Barr came to the house when she looked like this and fell in love with her. She was the beginning of their very successful herdshare, Kid Creek Pastures. I felt that Bob and I had done the best we could for her, she was in a great place and I really could not handle the milk. I had a back prick test done for allergies and found out I was allergic to milk! After we sold her, others began to come to us looking for a healthy family milk cow. Being experienced buyers, we began to look and see what was available. Looking on Craigslist we found Ellie Mae an amazingly gentle cow that our two young daughter enjoyed milking. The other amazing thing I found was that I could drink her milk! It was while milking Ellie Mae that neighbors began to clamor for our milk (her milk turned out to be A2A2). Unfortunately we went back to the same seller and that was when we found a large number of cattle “brokers” who actually owned no cows, they sold right off dairies pretending to own and give fake histories. We bought a poor sickly cow, sight unseen, for neighbors and 5 heifers who proved to be freemartins. We had trusted him and took him at his word. We learned a powerful lesson. While these heifers were adorable, they were also destined to become beef.
Later we found 4 nice springing heifers from a farm in WA area.
Durabelle who ended up A1.
Later we bought another heifer from the same lady, sight unseen (would we never learn?)
Her name was Dusty, but we changed it to Galant Bess when she got off the truck. What a mess! The poor girl was 200 lbs underweight, wormy and full of ticks.
Gallant Bess is still with us today; and her daughter Lola will start her milking career in a month.
Bess now, shiny and beautiful. crossing the road to pasture.
Another favorite of ours was a very tiny Jersey heifer that found me. Her name is Mattie, and she followed me out of a field one day. Bob asked the rancher if we could buy her “if you can load her out of the field”. So I walked into the trailer and she followed me!Little Mabel loved Chy and Chy learned a lot of about cows from her. She was A1A2, so we bred her to a Dexter bull a friend of ours had and got our silly Red Head that was always full of tricks,
Lucy! A1A2, and her daughter Ethel A1A2 Who finally gave us an A2A2 heifer, LILLY Who is milking now.
Another favorite cow of yours may be:
Hattie EllenA1 who had
Annie A2A2Who had
Maybelle last year
We had more cows than I care to admit that proved to have Staph a, mastitis or infertile. They were butchered rather than sold. Our last chance girl:
Eleanor who we found at a Jersey farm in Gerber. She was knee deep in mud and her bull calf could barely stand in all that mud. She also ended up A1, so we sold her to a milker at the farm (note to self: if you want to keep really great milkers do not sell them a cow!) Eleanor right after we bought her. and today:
So, tell me, who is your favorite cow?
Melt together 2/3 cup coconut oil, 4T molasses or honey, 8T sunbutter, peanut butter or almond butter, or a mix of all three!
In a blender, pulse 4C oats and 1 tsp salt until they’re mostly broken down but still coarse. Add 1/2 c pecans or other nut and pulse again until coarsely chopped.
Add the melted mix into the oats and blend until combined then add 1/2C raisins and pulse just a few times to incorporate them.
Butter a 8×13 pan. Press mix into the pan and place in the freezer to harden up – about 15-20 minutes.
While they freeze, melt together 6T coconut oil, 2tsp-2 T honey/maple, pinch pink salt and 1/2c cocoa.
Pull the bars from the freezer, pour the chocolate over and let it set (it will set out of the freezer cos the bars are cold) then chop them up and dive in. (or return to the fridge/freezer to store!)