Although I first tried this recipe as a larger effort to make Gyros (see Gyro Meat), it works well for sandwiches, or instead of dinner rolls, (see Quick Buns for a fast way to make dinner rolls). The dough can also be frozen after the first rise to make it quicker to use when wanted. I am still looking for tips on how to consistently get a balloon-type "puffing" when cooking these, but if I am not filling them that is not important. Usually with one batch I will have enough fillable pieces to make what I need and I use the others as sides for another meal. Note that this recipe assumes the use of a stand mixer.

For general sliced bread needs, this is my go-to option. In my view good uses of this bread are things such as a cold cut sandwich, French toast, or for sopping up chili. I do not make the "2lb loaf pan" type of bread too often, but when I do this is what I prefer.

This is a quick dish that works well for a picnic or on pulled pork sandwiches. It is also a great way to use up excess cabbage from other recipes. I like this recipe as it has a bite to it along with a little sweetness. Additional things such as shredded carrots, hot sauce, and cayenne or red pepper may be added as desired.

This meatloaf began as a Halloween-themed recipe I found on the Internet. However, my son and I liked it so much I cut the recipe into a third of the original, and cut out the "zombie-style" decorations for cooking any time of the year. Even though I usually use bison, the bacon around it and vegetables inside it keep the meat moist.

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