INGREDIENTS

INSTRUCTIONS

1997    
Stuffing: Boil the potatoes in their jackets until very soft. Peel  and
mash them thoroughly. Add the remaining stuffing ingredients. Mix  well
and set aside. This filling can be prepared ahead and  refrigerated for
a day. There is no need to warm the stuffing before  filling the bread.
To prepare the bread: Combine flours with salt in a bowl. Reserve
about 1 teaspoon of shortening, and rub the remainder into the flour,
with your finger tips until the mixture resembles coarse meal. Add
most of the water to form a mass. Slowly add more water tablespoons  at
a time until dough forms. Brush the work surface and your hands  with
the reserved teaspoon of fat. Place the dough on the greased  surface,
and knead for 10 to 15 minutes. This will be a very soft and  pliable
dough. Put back in bowl and cover with a moist towel or a  sheet of
plastic wrap and let it rest, preferably in a warm place,  for at least
1/2    hour.  Divide the bread dough and the filling into 12 equal
portions. Take  one piece dough and flatten it into a 4-inch round
pillow with your  hands. Depress the center slightly and place a
portion of the filling  into the depression. Bring the sides of the
dough over the filling  and enclose it completely. Press lightly but
firmly to flatten it  into a pillow, either between your hands or the
work board. With your  fingers, pinch the edges slightly, so that the
filling is in the  center and not near the edge where it could break
through the dough.  Cover with plastic wrap or a moist towel to prevent
drying.  Pick up each pattie and dust with flour. Firmly pat the pattie
to make  filling adhere to dough. Roll out to a 6-inch circle dusting
with  flour as you go, to prevent sticking. Cover with plastic wrap or
moist towel.  Heat the griddle or frying pan cook each bread for 2
minutes or until  brown spots begin to appear. Flip the bread over and
cook for 30  seconds. Brush lightly but thoroughly with melted
shortening or oil  and cook on original side for 30 seconds. Brush
other side and flip  again. Keep warm in a covered dish or tightly
wrapped with foil.  Note: They can also be made several hours ahead and
reheated in a 300  degree oven for 10 to 12 minutes.  Recipe by:
Cooking Live Show #8886 (2) Posted to MC-Recipe Digest V1  #629 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2002
Calories From Fat: 194
Total Fat: 22.4g
Cholesterol: 0mg
Sodium: 4256.6mg
Potassium: 791mg
Carbohydrates: 391.8g
Fiber: 20.8g
Sugar: 1.5g
Protein: 54.1g