A Small Batch Nebraska Runzas#BreadBakers

Runzas? You might wonder, “What is a runza?”
Runzas are a cherished part of the regional cuisine of Nebraska. A runza is a classic, savory buttery bread filled with beef mince, cabbage, spinach and onion filled sandwich, which is baked in a pocket of yeasted dough. They are so amazing, delicious and filling!

Their origin is that they are from Russia or Germany, and came to the U.S. via the Volga Germans who settled in Nebraska, Kansas, North and South Dakota in the 1900s. The shape depends on the region. In Nebraska, runzas are shaped into an elongated roll.

The bread for these runzas is super soft and light, and the dough is very easy to work with. It's enriched with butter, eeg and milk. This recipe makes 3 runzas, make a larger batch and freeze, they reheat perfectly.
Makes 3
Ingredients
For The Dough
150 Grams All Purpose Flour
3 Grams Instant Yeast
6 Grams Caster Sugar
½ Teaspoon Sea Salt
20 Grams Salted Butter
60Ml Warm Milk
Warm Water - to knead as required
1 Egg Yolk
1 Egg Yolk + 1 Tablespoon water - for brushing the buns
For The Filling
1 Tablespoon Oil
1 Medium Onion - finely chopped
2 large garlic cloves, minced
250 Grams Lean Beef Mince
½ Tablespoon Worcestershire sauce
1 Cup Shredded Cabbage
½ Cup Chopped Spinach
Salt & Black Pepper to taste
½ Teaspoon Red Pepper Flakes
½ Cup Shredded Cheese
Method
For The Dough

Dissolve the yeast in the water and let sit for a few minutes.
In the bowl of a stand mixer, add the flour, sugar, and salt and whisk.
In a bowl, add the milk, melted butter, eggs, and yeast mixture. Whisk until combined and pour it into the flour mixture. Stir with a dough whisk or wooden spoon until you have a rough dough. Add little water at a time to make a nice soft dough then knead the dough until it is smooth and elastic and till it passes the window pane test. Place the dough into an oiled bowl, cover, place it in a warm spot, and let rise for 25 to 30 minutes.

While the dough is rising, prepare the filling. 

Heat the oil in a skillet, add the onion and garlic and cook, stirring, for about 5 minutes, until softened. Add the ground beef and cook for 5 minutes more. Add the Worcestershire sauce, cabbage, spinach and cook, stirring regularly, for about 6 - 8 minutes. Generously season the mixture with red pepper flakes, salt, black pepper to taste. It's best to over season the filling ( it does not taste bland).
Turn off the heat and let the filling completely cool. You can make this filling day ahead and cool it in the refrigerator.
Let's Make The Runzas 

Once the dough has doubled in size then. 

Punch the dough and divide dough into 3 equal pieces ( each weighed around 93 grams), gently forming small balls.  

Roll each piece of dough into rectangle circle (middle of the circles a little thicker than the edges. If the dough is too thin in the middle, it gets kind of see through on top when baking).

Place shredded cheese. Spoon the filling over cheese and again cheese

pinch edges of dough (dip your finger in warm water and run it along the edge of the dough) together to form slightly elongated / oblong bun.

Transfer bun, seam side down, to prepared baking sheet keeping them little apart so that the stick together while baking (they will be like pull part buns with soft sides). Repeat with remaining dough and filling, placing buns on baking sheet. Cover buns with plastic wrap or wet kitchen towel and let rise until puffed, about 20 minutes.

Brush the buns with egg wash and bake in a preheated oven @ 180°C with both elements on until golden brown, about 18 - 20 minutes, switching and rotating position of baking sheets halfway through baking time. 

Brush buns with melted butter or rub the buns with a stick of butter while they are still warm. Let them cool on the baking sheet for 10 minutes before serving. 

Serve with ketchup or just like this !
Labels: American, Beef, Bread Bakers, Cabbage, Cheese, International Cuisine, Mince, Spinach, Stuffed Bread

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
For Bread Bakers this month we sharing "Stuffed Buns Recipes"

• Sneha’s Recipe: A Small Batch Nebraska Runzas  
• A Messy Kitchen: Custard Buns 
• A Day in the Life on the Farm: Ham and Cheese Stuffed Buns 
• Karen’s Kitchen Stories: Hot Dog Flower Buns 
• Food Lust People Love: Nebraska Runzas  
• Magical Ingredients: Salted Caramel Apple Wreath   

American Parker House Rolls#BreadBakers

This Parker House Rolls are soft, buttery, fluffy and delicious. They are so light and easy to make and can be easily made ahead of time. The recipe for Parker House Rolls first started appearing in cookbooks in the 1880s.

For Bread Bakers this month our theme is American Breads, decided to try these rolls, there is no difference in preparing the dough - just as we make any other dinner rolls, only difference is in the shaping method.

These dinner rolls are made by flattening the center of a ball of dough with a rolling pin or skewer, then folding the dough in half and the folding of dough on itself while shaping the rolls.

The top of the dough is brushed with butter which gives a nice rich and buttery flavor to the parker house rolls. My tip - I have made these roll small, would suggest that they should be made a little bigger. These a really good to make sandwiches too.

Ingredients
350 Grams All Purpose Flour
135 Ml Milk
1½ Teaspoon Instant Yeast
35 Grams Sugar
¾ Teaspoon Pink Himalayan Salt
50 Grams Butter
1 Large Egg
Method
In to a bowl add in the lukewarm milk, yeast, sugar, salt and egg. Combine them together. Then add in the butter (preferably softened, at room temperature which is easy to blend).Now add the flour into this and combine everything together.

Now transfer the dough on to a clean work surface and we need to knead the dough until it forms a smooth and elastic dough.
Keep the well kneaded dough on the counter and cover it with a bowl. Let the dough sit and relax for 30 minutes. 

After 30 minutes this dough doubled in size.

After 30 minutes of resting the dough, place it on a lightly floured work surface. Roll the dough using a rolling pin into an approximate square shape of 11 inches x 11 inches x ½ inch thick. So that the sheet has a thickness of ½ inch.

Brush the top of dough with softened butter or melted butter.
Divide it into equal pieces. The more similar they are in size, the more even they will get baked).

Now take a toothpick and make a light indent in the center.

Fold the dough on to itself, to ¾ of the length as shown above.

Place the rolls on the prepared baking tray (greased or lined with parchment paper) with the smooth surface on top. This will prevent the rolls from unfolding while they proof and bake.

Cover the dinner rolls with a plastic film and let them rise until they puff up really well. 

Bake the dinner rolls at 180°C with both elements on for 15-18 minutes. The baking duration may vary according to the size of the rolls. Bigger rolls will take longer and smaller rolls will get baked in less time.Brush them with butter as soon as they are out of the oven.

Enjoy the softest fluffiest, buttery Parker House Rolls! 

Labels: American, Dinner Rolls, Egg, Breads,Bread Bakers, International Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
For Bread Bakers this month we sharing "American Bread Recipes"

• All American Batter Bread with Discard from A Messy Kitchen
• American Parker House Rolls from Sneha's Recipe
• Mount Vernon Breakfast Gems from Food Lust People Love
• Spoon Rolls from Karen's Kitchen Stories

Kheema Anda Paratha#BreadBakers

Kheema Anda Paratha /Mince & Egg Paratha, are perfect way to start your day, these protein rich will keep you full and are so so delicious. 

Kheema Egg Paratha is a classic street food.
Enjoy these with yogurt, chutney or pickle for dipping.
Ingredients
For The Roti
250 Grams All Purpose Flour
½ Teaspoon Salt
2 Tablespoons Oil
For The Filling
250 Grams Mince / Kheema - Chicken , Lamb or Beef
1 Tablespoon Ginger Garlic paste
2 Green Chilies - grind to paste
1 Teaspoon Red Chilly powder
1 Teaspoon Coriander powder
1 Teaspoon Cumin powder
¼ Teaspoon Turmeric powder
Salt to taste
½ Teaspoon Turmeric powder
2 Tablespoons Oil
1 Onion - finely chopped
½ Teaspoon Garam Masala powder
2 Tablespoon Chopped Coriander & Mint leaves
4 Eggs
Oil for shallow frying
Method
For The Kheema
Boil mince with onion, chilly and ginger garlic paste, a cup water, salt, turmeric red chilly , coriander & cumin powder and cover and cook till mince tender lastly add garam masala powder, oil and and fry for 5 to 6 minutes then add chopped coriander and green chillies and mint. Switch off the flame and let this mixture cool completly.
For The Dough / Roti
Rub the oil and salt in the flour add little at a time water and form into a medium dough cover and keep aside for 2 hours. Divide mince and dough into 4 parts.

Spread oil on a smooth surface and take a ball

roll it into a small thick circle. Place a part of the prepared filling in the center

close the filling and seal the edges

roll it into ball

flatten it on a lightly floured surface into a paratha. Heat a griddle / tawa on medium flame, when hot place the paratha

let it cook for 2 minutes then flip the paratha gently, pour a little oil or ghee from the sides and let this cook completly or until golden.

Then again flip,

break an egg on top and spread it with a spatula.

Let the egg set and the bottom side of the paratha cook. Flip again for a minute only.

Serve hot with yogurt and chutney or pickle. Enjoy and protein rich breakfast!!

Labels:Egg, Mince,Stuffed Flatbreads, Parathas, Breakfast, Indian, Bread Bakers, Mughlai Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

For Bread Bakers this month we sharing Breakfast Bread Recipes

• Brown Sugar Lemon Cassava Loaf from Food Lust People Love 
• Girelle - Italian Breakfast Pastry from Karen's Kitchen Stories
• Greek Yogurt and Blueberry Oat Muffins from A Day in the Life on the Farm
• Kheema Anda Paratha from Sneha's Recipe  
• Sourdough Gingerbread Waffles from A Messy Kitchen
• Sourdough Plum Almond Bread from Zesty South Indian Kitchen
• Zucchini Cassava Muffins from Passion Kneaded

Small Sourdough Bread#BreadBakers

A Perfect crispy sourdough bread. Wanted to try baking it in baking pan covering it with a lid, seen so many reels, so tried it and it turned out fantastic. No need for a dutch oven now you can bake crispy bread by this method too. No need to heat the baking pan too. Such an easy way to bake bread.

Ingredients
3 Grams Salt
110 Grams Water
33 Grams Active Sourdough Starter
170 Grams Bread Flour
Method 

Combine active starter, salt, and warm water in a large mixing bowl. Mix in the flour, then knead lightly until a shaggy dough forms.
Cover the bowl with plastic wrap (or aluminum foil) and let the dough rest at room temperature for bulk fermentation, about 6-8 hours.
For the first two hours of the bulk ferment, try to do 3 – 4 rounds of stretch and folds. Start with the first one at least 30 minutes after mixing the dough.

Flatten the dough into a rectangle, and gently fold about 1/3 of the dough from one short edge over toward the center, then repeat with the opposite edge so they overlap a bit. Rotate the dough 90 degrees, then gently roll it up. Finally, shape it into a more of a round form.

Place the dough in a proofing basket lined with a lightly floured tea towel. Cover with a plastic bag and refrigerate overnight.
The next morning, preheat your oven the oven temperature of 450°F (about 200°C) for about 20 minutes.
Place a piece of parchment paper over the basket, and gently turn the basket upside down to release the dough onto the paper.

Score the top of the dough with a sharp knife or razor blade. Place the bread in a baking pan and cover with a lid.

Bake it for 25 minutes then remove the lid and bake for another 20 minutes or until the bread is done. When tapped  hollow sound comes.  

Remove the bread from the oven and cool on a wire rack. This prevents the underside of the dough from becoming soggy.

Labels: Breads, Sourdough, Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Sourdough Bread 

• Overnight Sourdough Sandwich Bread from Karen’s Kitchen Stories
• Small Sourdough Bread from Sneha’s Recipe
• Sourdough Oat Waffles from A Day in the Life on the Farm
• Sprouted Spelt Sourdough Boule from Food Lust People Love
• Sweet Potato Sourdough from A Messy Kitchen