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Kraut Bread
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 | | Kraut Bread |
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2 pkgs. dry yeast
1 1/2 c. milk
2 tsp. salt
2 eggs
3/4 c. warm water
1/2 c. sugar
1/2 c. shortening
5 c. flour
FILLING:
1 lb. lean hamburger
1 med. head cabbage, shredded
6 onions, med., chopped
1 tsp. salt
1/8 tsp. pepper
1 tbsp. oleo |
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| Instructions |
| Soften yeast in warm water. Scald milk. Put in large bowl. Add sugar, salt, shortening. Cool to lukewarm. Add 2 cups flour; mix well. Add eggs and beat well. Add softened yeast and rest of flour. Mix until smooth.
Cover and let rise until doubled. Punch down and let rise 10 minutes. Turn out on floured board. Roll out half of the dough and cut in 3 inch circles. Spoon about 2 tablespoons beef mixture onto center of dough. Bring sides to center and pinch dough to seal. Place bundles seam side down on greased baking sheet. Let rise in warm place for 45 minutes or until double.
Bake in oven at 375 degrees about 18 minutes or until golden brown. Before eating make a slit on top of each one, and add about 1/2 teaspoon butter. In heavy kettle (Dutch oven) brown beef; medium heat.
Drain off fat. Stir in cabbage and onions, salt and pepper. Cook slowly, stirring often. Mix well, let cool. Fill as shown in directions for crust, in part 1. Makes 20-24 depending on size.
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