Friday, January 14, 2011

Feminine Friday: A Yummy New Recipe!

Welcome to Feminine Friday!  Today, we would like to share with you all a new recipe we tried this week!  Enjoy!!



Yield: Serves 10

You will need:
2 cups warm water
2 pkgs. dry yeast
1/2 cup sugar
1 ½ tsp. salt
1 egg
¼ cup oil
2 cups whole wheat flour (we used Spelt)
4-4 ½ cups four (we used Spelt)
Step- by-Step: Folding a Bierrock
1) Dissolve yeast in warm water.
2) Add sugar, salt, egg, oil, and whole wheat flour.  Mix well.
3) Add enough additional flour to make a stiff dough,
4) Knead until smooth and elastic, approximately 10 minutes.
5) Place in a greased bowl, turning to grease top.  Cover tightly.  Dough may be allowed to rise at this point or refrigerated for several hours (we refrigerated it overnight).
6) Meanwhile, prepare filling of choice.  Our filling was as follows: kidney beans, corn, tomato paste, a little bit of salt, 2 tsp. oregano, and ground turkey.
7) Punch down and roll the dough into thin sheets.
8) Cut into circles, squares, or rectangles, depending on the shape you want the Bierrocks to be.
9) Place approximately ¼ cup of filling on each piece.  Fold over and pinch edges of dough securely to seal (we pinched the dough with a fork).
10) Place on a greased baking sheet.  Let rise 15 minutes.
11) Back at 375° for 20-30 minutes

Note: At step 9 we took several of our Bierrocks and froze them on a cookie sheet to be cooked later for a quick and easy meal.  Enjoy!

The finished product: Yum!

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Miss Antoinette K. said...

Those look oh so yummy! :)


Miss Antoinette

Our family: said...

This looks so yummy! So if you use spelt should we use 6 - 6 1/2 cups?

On your recipe, (the 4-41/2) what kind of flour do you use if you don't use spelt? We'd like to try this some time.
What country does this originate from?
Lydia W.

Green Gardening Girl said...

So, do y'all have an Ethiopian cookbook? Or did y'all find this on the internet?

It is Ethiopian right? :)


End of the Matter said...

@ Our Family: Yes, if you use spelt use 6-6 1/2 cups. :) The recipe just said flour so I suppose you could use whole wheat flour... We often use Spelt because of wheat allergies.

According to Google Beirrocks originated from Germany.

@ Jess: No, we don’t have an Ethiopian cookbook. In the past I’ve used library books, websites, and blogs to find my Ethiopian recipes. No, this is not an Ethiopian recipe—however I recently made some bread, “Yemarina Yewotet Dabo” which I hope to post about soon and will probably do so on the STAAH blog. :)

Thank you all for your comments!
~Shiloh for the 3 Sisters :)

Anonymous said...

Yum... those look so good!

Have a blessed day!