Name: East African Samosa Bread
Ingredients: 6 oz Ground beef; 2 Garlic cloves; chopped; 1 md Onion; chopped; 2 ts Active dry yeast; 3 c Bread flour; 1 1/4 ts Salt; 1/2 ts Ground cumin; 1/2 ts Ground cardamon; 1/2 ts Grated nutmeg; 1/2 ts Ground cinnamon; 1/2 ts Ground black pepper; 1 c Water; 1/3 c Frozen green peas; 1/4 lb Ground beef; 1 Garlic clove; chopped; 1 sm Onion; chopped; 1 1/2 ts Active dry yeast; 2 c Bread flour; 1 ts Salt; 1/4 ts Ground cumin; 1/4 ts Ground cardamon; 1/4 ts Grated nutmeg; 1/4 ts Ground cinnamon; 1/4 ts Ground black pepper; 3/4 c Water; 1/4 c Frozen green peas

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CATEGORY	CUISINE	TAG	YIELD
Meats	East African	Breads, Breadmaker, Machine	1	Loaf

INGREDIENTS

6	oz	Ground beef
2		Garlic cloves; chopped
1	md	Onion; chopped
2	ts	Active dry yeast
3	c	Bread flour
1 1/4	ts	Salt
1/2	ts	Ground cumin
1/2	ts	Ground cardamon
1/2	ts	Grated nutmeg
1/2	ts	Ground cinnamon
1/2	ts	Ground black pepper
1	c	Water
1/3	c	Frozen green peas
1/4	lb	Ground beef
1		Garlic clove; chopped
1	sm	Onion; chopped
1 1/2	ts	Active dry yeast
2	c	Bread flour
1	ts	Salt
1/4	ts	Ground cumin
1/4	ts	Ground cardamon
1/4	ts	Grated nutmeg
1/4	ts	Ground cinnamon
1/4	ts	Ground black pepper
3/4	c	Water
1/4	c	Frozen green peas

INSTRUCTIONS

1 1/2 LB LOAF
1 LB LOAF
1. In a large skillet, prefably non-stick, cook the beef, stirring to break
up lumps of meat, until no longer pink, 3 to 5 minutes. Add the onion and
garlic and cook until the onion is softened, 3 to 5 minutes longer. Let
cool.
2. Add the cooled beef mixture and all remaining ingredient except the peas
in the order suggested by your bread manual and process on the basic bread
cycle according to the manufacturer's directions.
3. At the beeper (or at the end of the first kneading in the Panasonic or
National), add the still-frozen peas.
Eat warm or cool, cut into wedges instead of slices.
Comments: this is really a main dish, rather than a bread.
The Best Bread Machine Cookbook Ever by Madge Rosenberg ISBN 0-06-016927-3
posted by Diane Lazarus
Comment: I tried this bread, and the only comment I have is,"If you can
find a way to let it harden without becoming moldy, It will make a great
doorstop."  -Barry
Posted to MM-Recipes Digest V3 #256
Date: Thu, 19 Sep 1996 10:23:31 -0500
From: netdir@cyberspc.mb.ca (S.Pickell)

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