Category — Breads

1/2 lb – 250 g lean ground pork
1/2 lb – 250 g lean ground beef
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground pepper
16 oz – 500 g frozen bread dough; thawed

In a mixing bowl, stir together the pork, beef, salt, onion powder and pepper; divide into 12 portions. Form each portion into a sausage shaped, 3-inch long piece. Divide the bread dough into 12 equal portions. Flatten each portion into a 4 x 3-inch rectangle. Place a portion of meat lengthwise on each piece of dough. Fold in the sides of the dough; roll up. Moisten and pinch the seams closed. Arrange the dough-wrapped meat, seam side down, in a greased 13 x 9 x 2-inch baking pan. Cover and let the dough rise in a warm place for 30 to 45 minutes until the doubled.

Bake at 350 degrees for about 35 minutes, or until the bread is golden brown and the meat is done inside. Serve warm.

To reheat baked, chilled worstenbroodjes, cover loosely with foil and bake at 350 degrees for 10 to 15 minutes, or until heated through. Or place on a microwave-safe plate and heat on medium power for 1 1/4 to 1 3/4 minutes for 1 piece.

Makes 4 servings.
Source: my collection

1 cup milk
1/4 cup butter
1/3 cup sugar
1 teaspoon salt
2 pkg dry yeast
1/2 cup warm water
3 eggs
5 cup flour
1 cup raisins

In pan combine milk, butter and sugar and salt. Heat it lukewarm.

In large bowl, dissolve yeast in warm water; stir in milk mixture. Beat in eggs. With mixer gradually beat in the flour to make a soft dough. Add raisins. Knead about 10 min. Turn dough into a greased bowl; cover and let rise until doubled.

Pinch off 1/3 of each piece and set aside. Shape each large piece into a smooth ball; then place 6 balls around the outside edges of 2 greased 9″ cake pans. Shape each smaller piece into a tear-drop rounded on top. with finger, poke a hole in the center of each large ball and insert pointed end of tear-drop. Settle it securely. Cover and let rise until almost doubled (45 min.).

Beat 1 egg yolk and 1 tbl. water and brush rolls. Bake at 350° F for 45 min. or until richly browned. Cool 5 min. then turn out on racks. Pull apart to serve.

Yield: 12 servings

Source: my collection