Bierock

40 Servings

Ingredients

Quantity Ingredient
1 quart Warm water
½ cup Sugar
¼ cup Yeast
¾ cup Oil or melted margarine
1½ tablespoon Salt
¾ cup Powdered milk
2½ pounds Flour -- approximately
7½ pounds Ground beef or turkey
1 Onion -- chopped
½ Head cabbage -- chopped

Directions

DOUGH:

FILLING:

Begin dough and then prepare the filling. (Or use to loaves of frozen bread dough)

DOUGH: Mix the warm water, sugar and yeast in a large bowl and let foam. Add the= oil, dry milk, and enough flour to make a dough that is not too sticky. = Turn out and add more flour as you knead for ten minutes. Place in a= greased bowl, cover with a damp cloth, and let rise until double, about 1= to ½ hours.

FILLING: Brown the meat, drain well, and mix with raw onion and cabbage.

Pinch off 1½ ounces of dough (egg size) and let rest for five minutes. = Shape into a circle with hands and fill with meat mixture.

Pinch to seal. = Let rise on greased cookie sheet after brushing with melted margarine. = Bake at 350 F. for 20 to 25 minutes.

These freeze beautifully after baking. Place on a baking sheet to freeze= and then place in a plastic bag.

per bierock: 393 Kcal 23g fat (8g sat fat) 53% CFF 325mg Na (19.3g PRO/22.7g FAT/26.3g CHO)

~ - - - - - - - - - - - - - - - - - NOTES : Anne got this recipe from the school cafeteria in Mountain Home, ID.= High in fat and high in calories but oh so good hot from the oven. A= little savings in calories and fat if frozen bread dough is used. (Rosie) Nutr. Assoc. : 0 0 0 0 4267 0 0 0 0 3608 0 0 Recipe By : Anne Padgett - Jan 88

Related recipes