Bread: 2 boxes Hot Roll Mix, 1 cup piano coversm water, 4 eggs.
Directions: Remove yeast from Hot Roll mix and pour into large bowl. Stir in water. Stir in eggs. Stir in Flour from mix. Turn out dough onto floured surface and kneed for 5 minutes or till smooth. Replace in bowl and let rise covered in piano coversm place till double in bulk (about 1 hr.).
In large bowl combine all filling ingredients except raw egg. Season to taste with salt and pepper and stir until blended.
Kneed dough again on floured surface. Cut off a piece the size of a large apple. Roll out remaining dough into a 14-in. square. Place on greased cookie sheet. Pile filling down center of dough and pat with a spatula till shape resembles a meat loaf. Fold one side of dough lengthwise over filling. Brush with beaten egg. Fold other side of dough stretching it to cover top and side, tuck flap and ends under loaf to seal and brush with egg.
Roll out reseverved dough to ¼ in. thickness. Cut into ½ in. wide strips. Criss-cross strips over loaf tucking ends under loaf and brush with egg. Let rise 30 min.
Place loaf in oven at 350º for 35-40 min. or till richly browned. Meanwhile in saucepan melt butter and saute mushrooms 5 min. Stir in flour. Gradually stir in milk. Stir over low heat till sauce bubbles and becomes very thick. Stir in sour cream. Season to taste with salt & pepper. Remove loaf from over and cut into thick slices.
Enjoy this meal it is very filling and includes everything you need for a meal in one. Note the ends will be nothing but bread pretty much. I dearly love this meal. I have made it only twice and it turned out beautifully both times.
-Thanks to Michelle M. of North Dakota