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Bierocks
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Bierocks, Russian/German meat-filled bread dough, make a perfect sandwich. Make these sandwiches ahead of time, freeze, then warm in microwave for a quick meal. |
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Step-by-Step Instructions |
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For dough, dissolve yeast in water in large mixing bowl. Allow to set 3 to 5 minutes.
Stir in sugar, salt, margarine, and enough flour until dough comes together in a ball. Knead dough 6 to 8 minutes, or until smooth and elastic. |
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Let dough rest, covered, 30 minutes. Punch down dough. Cover; let rest 10 minutes. Grease baking sheet with shortening. Lightly grease counter with shortening and roll dough into 12 x 8-inch rectangle. Cut into six, 4-inch squares.
Place ½ cup filling in center of each square. Pick up corners of each square and pinch together. Pinch each diagonal seam so square is sealed well.
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Turn each square seam-side-down on greased baking sheet. Bake in preheated 400°F oven 15 to 18 minutes. Serve warm or freeze and reheat.
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Traditional Bierock Filling
1. Brown ground beef and thoroughly drain. Add remaining ingredients. Cook on low, covered, until vegetables are tender. Cool slightly.
Tip: One pound of white or wheat frozen bread dough is a time saver. Defrost dough according to package directions. Another option is to make the dough in the bread machine.
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Prep Time: 10 Minutes |
Total Time: 30-40 Minutes |
Servings: 6 servings |
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Bread Dough
1 package Active Dry Yeast
1 cup lukewarm water (110-115°F)
2 tablespoons sugar
1 teaspoon salt
2 tablespoons margarine
3 cups all-purpose flour (may be part whole wheat)
Traditional Bierock Filling
1 pound lean ground beef
2 cups finely shredded cabbage
½ cup finely chopped onion
½ teaspoon ground black pepper
⅛ teaspoon salt
Bottled hot pepper sauce (to taste) |
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Recipe provided by National Festival of Breads |
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