Soft Bread stuffed with Cabbage, Potato & Onion, or Sauerkraut. Recipe makes Two Finished Rounds.Difficulty: Medium
Cuisine Eastern European
Keyword Breads
Method Oven
Equipment
Rolling Pin
Large Mixing Bowl
INGREDIENTS
¾cupscalded milk
1tsp.salt
4Tbsp.sugar
3Tbsp.shortening
3cupsall-purpose flour
1egg - beaten
¼oz.Packet of Dry Yeast
¼cuplukewarm water - 105 F
Cabbage Filling
1medium head cabbage - chopped fine, sauteed in butter until soft
Potato Filling
3medium potatoes - mashed with no added liquid
Chopped chives
1egg - beaten
shredded cheddar cheese - to taste (Optional)
Sauerkraut Filling
½Lb.sauerkraut - drained, sauteed in butter for 5 minutes
INSTRUCTIONS
Make filling of your choice, cool.
Preheat oven to 375°F.
In large bowl, pour milk over salt, sugar, and shortening. Cool to lukewarm.
Dissolve yeast in lukewarm water.
Add egg to lukewarm milk mixture. Add yeast/water mixture. Add about half the flour. Beat well. Add remainder of flour. Beat well. Turn out onto floured board and knead about 5 minutes.
Place in greased bowl and let rise until doubled in bulk – 1½ to 2 hours approx.
Divide dough into 2 portions. Flatten/roll out one piece to about 1/2-inch thickness. Place desired filling in center. Draw up outside edges of dough to encase filling and pinch together to cover filling. The end result should look like a giant Wonton.
Roll this “pouch” out gently to about 3/4" thick. Filling should remain inside dough. Think of a disk with the filling completely contained inside. Follow the same method for remaining half of the dough.
Place each disk on a greased cookie sheet. Let rise about 1½ hours.
Bake for 20 to 30 minutes.
When done, serve warm slathered with butter or sour cream. May also be brushed with heavy cream and sprinkled with sugar.
Notes
Keep your board and rolling pin well floured when rolling out the “pouch” of filled dough and roll gently to keep any filling from breaking through. You can flip the pagach halfway through baking if desired.