Summary of "Runzas (1949) on Sandwiches of History"

Presenter / Channel

Ingredients (with quantities where provided)

Dough / Bread

Runzas Filling

Serving “Plus-Up” (Variation)

Equipment / Prep Required

Method (Step-by-Step)

1) Make Yeast Mixture (Active)

  1. Add yeast to warm water with sugar.
  2. Mix and let sit until foamy.

2) Mix Dough Base

  1. In a separate bowl, combine warm water + sugar + salt + oil.
  2. Whisk in the foamy yeast mixture.

3) Add Flour & Form Dough

  1. Add 3 cups flour and mix until combined.
  2. Add 3 more cups flour and continue mixing until combined.

4) Proof Dough

  1. Place dough in an oiled bowl.
  2. Cover and rest for 1 hour.

5) Make Filling (While Dough Rests)

  1. Sauté onions until ready (timing not specified).
  2. Add hamburger; cook.
  3. Season with salt and pepper.
  4. Transfer cooked meat to a bowl.
  5. In the same pan, sauté chopped cabbage; season.
  6. Transfer cabbage into the beef mixture.
  7. Add: - 1 can cream of chicken soup - granulated garlic - shredded cheese (cheddar used)
  8. Mix together and let cool.

6) Assemble Runzas / Bread

  1. After 1 hour, divide dough: - Half into a loaf pan (for white bread) - Other half becomes Runzas
  2. For Runzas: roll dough into about 4” x 5” portions.
  3. Add 1 to 2 tablespoons filling to each.
  4. Fold sides over to enclose the filling.

7) Bake Runzas

  1. Bake at 350°F for 15–20 minutes.
  2. Loaf may need a little longer (no time given).
  3. Let Runzas cool for a bit (then later the loaf needs more resting/cooling).

8) Bread Finishing / Serving

  1. Bread must rest for a few hours.
  2. Note from presenter: let the loaf cool completely before proceeding.
  3. Serve with unsalted butter and “a little salt” added.

Tips, Mistakes, and Technique Notes

Plating / Serving Suggestions

Flavor Assessment (Mentioned)

Variations Discussed

Sources / References

Category ?

Cooking

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