east african samosa bread

Categories
Bread
African
Yield
1 loaf
MeasureIngredient
6 ounces Ground beef
Garlic cloves; chopped
1 medium Onion; chopped
2 teaspoons Active dry yeast
3 cups Bread flour
1¼ teaspoon Salt
½ teaspoon Ground cumin
¼ pounds Ground beef
Garlic clove; chopped
1 small Onion; chopped
1½ teaspoon Active dry yeast
2 cups Bread flour
1 teaspoon Salt
¼ teaspoon Ground cumin
½ teaspoon Ground cardamon
½ teaspoon Grated nutmeg
½ teaspoon Ground cinnamon
½ teaspoon Ground black pepper
1 cup Water
⅓ cup Frozen green peas
¼ teaspoon Ground cardamon
¼ teaspoon Grated nutmeg
¼ teaspoon Ground cinnamon
¼ teaspoon Ground black pepper
¾ cup Water
¼ cup Frozen green peas

1½ 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 Submitted By DIANE LAZARUS On 11-15-94

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