Bierock

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 1/2 hours. FILLING: Brown the meat, drain well, and mix with raw onion and cabbage. Pinch off 1 1/2 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) Posted to MC-Recipe Digest V1 #164 Date: Mon, 22 Jul 96 14:13:25 -0500 (CDT) From: "R. Winters" <rosie@iadfw.net> 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)