After my return to London, I decided to do something to help my brothers in the seminary. I suggested we meet together every morning from six until eight to pray and read the Scriptures. After the evening prayer, my communion with God was so sweet that I would continue praying until after midnight. Then I would go to a brother’s room, and we would pray together until one or two in the morning. Even then, I was sometimes so full of joy that I could not sleep. At six in the morning, I would again call the brethren together for prayer.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables, Meats			1	Servings

INGREDIENTS

1/2	c	Lukewarm water
1/2	c	Milk; (I used powdered milk + water)
2		Eggs; beaten
3	c	Bread flour; *note
1/4	c	Sugar
3/4	ts	Salt
1/4	c	Shortening; (I used vegetable oil)
2 1/2	ts	Active dry yeast
1	lb	Ground beef
1/4	c	Chopped onion
2	c	Chopped cabbage
		Salt and pepper to taste

INSTRUCTIONS

DOUGH
FILLING
NOTE: I had to add quite a bit more to make the dough the right
consistency; you can do this during the kneading if the dough looks too
moist and sticky; the consistency should be the same as for regular bread
dough.
I just tried a recipe for 'Cabbage Bread', from a newspaper clipping I'd
saved from 1981! I used the 'dough' setting to make the dough, then rolled
and formed the rolls by hand. They're something like calzones. We like them
for breakfast. Here's the recipe:
(Source: The Washington Star, 6/21/81, Cookbook/Advertising Supplement;
adapted for bread machine use)
Put the ingredients in the bread maker in the usual order. Run the 'dough'
setting.
Brown the ground beef together with the onion and cabbage in a frying pan,
adding salt and pepper to taste.
When the dough cycle is complete, divide the dough into two balls. Roll out
the first ball into a large sheet. Cut in squares. Fill each one with the
beef mixture. Either fold the dough over and seal, or cover with another
square (if the squares turn out small and thin) and pinch the edges shut
tight. Arrange on a baking sheet. Repeat with the second ball of dough. Let
rise 15 minutes. Brush the top of each with beaten egg or egg yolk. Bake in
a 375 F degree oven until golden brown. Do not overbake.
Karen Steffen Chung, in Taipei
Posted to Digest bread-bakers.v097.n077 by "Karen S. Chung"
<karchung@ccms.ntu.edu.tw> on Dec 7, 1997

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