| Dough
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1 cup warm water
-
1 tablespoon olive oil
-
1/2 teaspoon salt
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1 teaspoon sugar
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2 cups bread flour
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1 cup whole wheat flour
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3 tablespoons dry milk
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1 1/2 teaspoon yeast
|
Filling
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1 pound ground beef
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1 medium onion, chopped
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1 clove garlic, mashed
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1 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon dried thyme
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1/2 head cabbage, finely shredded
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1 16 oz package frozen shredded hashbrowns
|
| Add water, salt, flour, and yeast to bread machine in
manufacturer's suggested order. Select dough/manual cycle.
Brown ground beef, onions and garlic. Add salt, pepper and thyme.
Mix with shredded cabbage and hashbrowns.
When cycle is complete, remove dough from machine. Split into 12 parts.
Roll each part into a 6" diameter circle. Put 1/2 cup
filling onto each circle and bring edges to center, seal with your fingers
by pinching HARD together.
Place on oiled baking sheet and turn to coat with oil leaving seam side down.
Let rise, uncovered, in a warm, draft-free place 30-45 minutes. Bake
in preheated oven at 350F for 35-45 minutes. Bread should sound hollow
when tapped. Remove bierochs from baking sheet and serve hot, smothered
in gravy or cold. |
