Thursday, October 23, 2008

Breadmaker bread and cabbage goulash


For a cold night this was good. The cabbage goulash was from my week awhile back and the bread was from Mandi on her week. I wouldn't make the cabbage goulash again but everyone ate it here. The bread was hot and good fresh out of the breadmaker. I wasn't sure if it was going to turn out since it never turned into a real dough...just a very thin mix but it tastes really good! It's a heavy bread with a great buttery taste.
1 Pound Loaf (12 slices)
1 cup warm water -- (75 to 80°F)
2 cups white bread flour
3 tablespoons buttermilk powder
1/4 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
1 tablespoon butter -- room temperature
2 teaspoons active dry yeast -- or 1 teaspoon rapid-rise yeast
Put ingredients in the bread pan and assemble the bread machine according to manufacturer's instructions. Select regular, rapid, or delayed bake cycle and medium crust setting. Bake and cool as directed.

CABBAGE GOULASH
1 pound pork sausage
1 pound ground beef
1 large onion, chopped
1 can (6 ounces) tomato paste
1 can (28 ounces) chopped tomatoes
2 tablespoons vinegar
1 tablespoon chili powder
1 teaspoon garlic powder
1/4 teaspoon dried crushed red pepper {optional)
10 cups shredded cabbage
Brown sausage, beef and onion, drain fat. Add remaining ingredients, except cabbage and mix well. Stir in cabbage. Simmer 15-20 minutes or until cabbage is tender.

1 comment:

JUST SHAR said...

i don't think i'd be big on the goulash.. Scott would though.
the bread looks good!