1st off I didn't follow the hamburger/cabbage part of the recipe as shown & I only changed the bread recipe slightly - by doing 1/2c water & 1/2c milk. Everyone has different tastes & I just made the inside mixture to my taste. I say, start w/ the recipe & chg it as you try it again. (I use salt, alot of pepper, a little garlic powder & allspice & mustard & sugar, & some worcestershire.) No matter what spices you put in yours if you put a can of 98% ff cream of mushroom soup instead of the cheese it'll cut down on fat, but keep it creamy. It does increase the sodium though. I would say, though, that you do want the hamburger mixture to be pretty tasteful (almost too much so when you try it by itself) because when you put it with the bread it balances out. -- I understand that the bread part of this recipe does take a long time, but you really should try it once when you have some time. THE BREAD IS GREAT! It's a little bland by itself, but put it with the hamburger mixture, which is very flavorful, it balances out wonderfully. I did roll my bread out at about 1/4 in or a little less & came out with 10 large bierocks & still had extra, but I think the bread-to-hamburger ratio was good. I froze the extra bierocks in aluminum foil for quick pop in the oven for later. Used the extra dough to make a small loaf of cinnamon swirl bread. I will use the dough recipe again, with a little salt to cut out the 'blandness' (for bread only recipe). It's a good bread recipe!
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1st off I didn't follow the hamburger/cabbage part of the recipe as shown & I only changed the...