INGREDIENTS

INSTRUCTIONS

Source: Ron Parker inspired by Ara Johnson of Elk Mountain, Wyoming
Preheat oven to 350 degrees F. Use a baking stone if you have one.  Fry
and crumble meat in a frying pan until moisture is gone. Drain any
excess fat (and complain to your butcher if there is any!). Sprinkle
flour over crumbly meat and stir until it coats the meat. Add onion
and kraut, and fry on low to medium heat while stirring. When mixture
is dry, remove from heat and stir in caraway seed, dill seed, and
mustard. Drained, canned mushroom bits and pieces can be added as
desired.  On a floured work surface, roll out bread dough to about a 1
foot by  2 foot oval. Brush center (not edges) with oil or solid
shortening.  Spread cool meat mixture down the center. Fold the ends
inward,  pinching the dough together where it touches other dough. Then
fold  the sides up and pinch together to make a wavy ridge down the top
line. You can pinch together in many creative ways of course. I  prefer
to not puncture the loaf top with a fork, but if you like  that, what
not?  Transfer to a bakers peel or cookie sheet, either one covered
with  corn meal. Let rest for 10-15 minutes. Slide onto baking stone in
oven, or, put whole cookie sheet in oven, or, transfer the original
stuffed loaf to an oval baking dish and put it in the oven after a
brief rest. All ways work.  Bake until the outer crust is golden brown
- about 30 minutes, but  ovens are individuals. When it looks right, it
probably is right. For  serving, use a bread knife with a serrated or
wavy cutting edge to  reduce breaking up of the top of the crust. If in
a baking dish,  score the top with the bread knife, then use a wide
spatula to cut  the bottom parts, and to serve pieces  Alternate:
Divide the bread dough into smaller pieces and make  individual
piroshki of the size that suits you - making kraut buns.  The buns are
wonderful finger food for a trip or a picnic. They also  freeze well
for refreshing in an oven or eating at room temp. I like  to spread a
bit more mustard on either the bread slices or buns  before eating.
When travelling, the mustard can be injected inside  the buns with one
of those plastic containers with a snout on it to  reduce the mess. By
the way, the buns travel very well for a 1-2 day  trip with no
refrigeration, because they are sealed containers that  were baked hot
enough to kill any microorganisms that could case  trouble. Don't leave
then in the sun or a closed car in the sun -  needless to say.  Posted
to JEWISH-FOOD digest V97 #037 by Ron Parker
<rbparker@henning.cfa.org> on Jan 31, 1997.

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