|Dough Rheology and Baked Product Texture|
|by J.M. Faubion|
This is a reference text on dough rheology and baked product texture. The book covers the fundamental principles of rheology and its practical app...
Results 1 - 10 of 35 for runza dough
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Dissolve yeast in ... flour to make dough easy to handle. ... ready to use. This makes great dinner rolls, too. See Runza recipe in "Meats" for filling.
Shred cabbage. Chop ... tennis ball size dough thin, 1/8 inch ... down. Bake 15 to 20 minutes in 350 degree oven. Brush with butter when removed from oven.
Cook chopped cabbage ... done. Drain mixture and stuff into pockets of rolled out dough. Place on cookie sheet at 350 degrees and bake until brown. Serves 4.
Filling: Brown beef ... and mix together. Dough: Dissolve yeast ... minutes. For variation: Sprinkle your favorite cheese on meat mixture (can be frozen).
Let dough thaw and partially ... Bake in a 375 degree oven for about 40 to 45 minutes. Brush tops with butter. These can be heated or frozen. Very good.
1. Shred cabbage and chop onions while the meat browns. Save 1/2 cup of drippings. Brown cabbage and onion in drippings. Cover, simmer most of juice ...
Preheat oven to ... Thaw frozen bread dough or use 1 ... right temperature, place runzas in oven for ... NOTE: You can always freeze or reheat the runzas.
This recipe takes ... effort! Begin making dough around 3 hours ... Bake at 375 degrees for 18 to 25 minutes or until golden brown. Serve with hot mustard.
Thaw dough and let rise ... Brush with softened butter; let rest for 10 minutes. Bake at 375 degrees for 15-20 minutes or until golden brown. Serve hot.
Brown chuck and ... in flour. Let dough rise to double ... Spoon meat mixture into middle, fold over and seal edges. Bake at 350 degrees for 25 minutes.
Result Page: 1
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