Title: Bierock
Categories: Bread Beef
Yield: 40 Servings

		Dough:
1	qt	Warm water
1/2	c	Sugar
1/4	c	Yeast
3/4	c	Oil or melted margarine
1 1/2	tb	Salt
3/4	c	Powdered milk
2 1/2	lb	Flour; approximately
		Filling:
7 1/2	lb	Ground beef or turkey
1		Onion; chopped
1/2		Cabbage; chopped

Recipe by: Anne Padgett - Jan 88 Begin dough and then prepare the filling. (Or use to loaves of frozen brea 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 t 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. Bak at 350 F. for 20 to 25 minutes.

These freeze beautifully.

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

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