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Lenten Bread

Basic Lenten Bread

2 cups warm water
3 Tbsp. Sugar
2 Tbsp. salt
1/3 cup vegetable oil
1 pkg. dry active yeast
6 + cups flour
Soften yeast in large bowl. Add slat, sugar, oil and mix. Add 3 cups flour beat until smooth. Add the rest of the flour. Knead until smooth and elastic. Let rise 90 minutes.

From this dough you can make cinnamon rolls – roll out dough into long strips. Spread cinnamon and sugar over the strip of dough and roll up. Cut into 2-inch sections. Bake 350* for at least 40 minutes.

Can also use as basic bread by baking in bread loaf pans.

Or you can use this as a piecrust. Roll out dough into a large circle. Place on bottom of pie plate. Fill with desired contents, place second circle on top. Bake like a pie.

Sauerkraut Pie

Filling: Rinse a 14 oz can of sauerkraut under cold water. Sauté one medium onion, one 3 oz. can mushrooms, and 2 cloves of minced garlic in 3 tbs. of vegetable oil. Add the drained sauerkraut and fry for about 15 minutes. Stir so it doesn't burn. Add salt and pepper to taste. Set aside to cool.

Pie: Using the Lenten dough recipe, roll out 2 circles, as you would for a regular pie pan, one to cover the bottom and the other as a cover for the pie. Add the filling and cover with the second dough circle. Crimp the edges and use fork tines to makes holes in top layer and bake for 30 minutes at 350.

Nut roll

Grease the bottom and sides of a 9" round cake pan. Take Lenten dough and roll out into an oval. Use 1/4 c melted margarine or butter to coat surface. (Brush on) Sprinkle on about 1/2 cup sugar, 1/2-cup brown sugar. Sprinkle with cinnamon and a little nutmeg. Add chopped walnuts if you like. Roll and then cut into one-inch slices and place in cake pan. Bake about 20-25 minutes at 350. When done invert on to cooling rack.