Beer Rocks!

I mean Bierocks.

From Wikipedia:
Bierocks are meat-filled pocket pastries originating in Eastern Europe, possibly in Germany or Russia, as the dish is very common among the Volga German community in the United States and Argentina. They were brought to the United States in the 1880s by German Russian Mennonite immigrants.

In the U.S., bierocks are found in Kansas, North Dakota, Colorado, Northwest Oklahoma, and the western states of California, Utah, Montana, and Wyoming. The bierock is closely related to the Runza, primarily found in Nebraska.

So now you know

My husband is from a smallish Kansas town with a strong Mennonite presence. I was introduced to these little treats on a trip to Kansas to visit with family. I finally got around to trying them out at home. I used the recipe from here, you have to scroll down a bit. I added 2 tsp. Worcestershire to the filling and be careful to not overcook. Pretty good for my first shot. We like to eat them with ketchup and they do go great with beer!

In Other News

Operation Chicken Coop has been stalled due to rain. So, I turned my obsessions to something else. I am knee deep in a massive overhaul to my work space. I wouldn't call it an 'Extreme Makeover', as my budget is about $25. Still, upheaval and mayhem. The actual making has come full stop until it all gets sorted out. The craftiest thing I have gotten up to lately is a stenciled shirt for Mr. Nova's kick ball season. Their team name is The Angry Dragons.



Oooh, that dragon is so angry!

Bread

I haven't made this bread in such a long time, I forgot how good it is. I usually try to make bread that's a little bit on the healthy side, you know - of the whole wheat, seed and dense variety but, today I made egg bread. It's of the moist, eggy and slightly sweet variety. Oh my heavens, this stuff is so tasty. It makes the best peanut butter and jam sandwiches, I tell you what!

This picture was taken 5 minutes after it came out of the oven, seriously. Half of the loaf just disappeared.

This bread recipe is for the bread machine. I don't know where I originally got this from, it's been in my personal cook book for a few years. The following recipe makes one large loaf.

Egg Bread

If your bread machine has a 1.5 lb. setting, set it there.
Select the Dough setting on your machine.
Place all ingredients in bread pan in order given.

3/4 cup milk
2 large eggs
1 1/2 teaspoon salt
3 Tablespoons melted butter
1/4 cup sugar (you can use a little less if you like)
3 cups Bread Flour
2 teaspoons Active Dry Yeast

Press Start on machine. After about ten minutes of kneading take a look at your dough, if it is too dry or stiff add more milk one Tbs. at a time until it looks right. (a smooth, soft ball that is slightly tacky to the touch)
Let machine continue to end of dough cycle. Preheat oven to 350. Remove dough and shape into a greased, lightly floured 9x5x3 loaf pan. Cover with a tea towel and let rise in a warm place for another 20 - 30 min. Place bread on the middle wrack of oven and bake for...ok this is where I am really bad - I don't time my bread, I just watch for it to become a lovely golden brown and sounds hollow when I thump it. So, I'd say you should keep an eye on it at 20 min. Sorry guys. I will try to remember to time it next time.
When done, carefully remove loaf from pan and let cool on wire wrack until you can't stand it anymore and enjoy!

Now you could let it bake in your machine but, to tell you the truth, I get much better results by baking in the oven.

I just had to post this picture, it cracked me up. I have been trying to use clear visual cues for my daughter - to help reinforce information for better processing. I think it might be useful for Mama too!