East African Samosa Bread
Ingredients
6 ounces ground beef
2 garlic cloves; chopped
1 medium onion; chopped
2 tsp. active dry yeast
3 C. bread flour
1 1/4 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground cardamom
1/2 tsp. grated nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. ground black pepper
1 C. water
1/3 C. frozen green peas
1 pound loaf:
1/4 pound ground beef
1 garlic clove; chopped
1 small onion; chopped
1 1/2 tsp. active dry yeast
2 C. bread flour
1 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. ground cardamom
1/4 tsp. grated nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. ground black pepper
3/4 C. water
1/4 C. frozen green peas
Cooking Instructions
In a large skillet, probably 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. Add the cooled beef mixture and all remaining ingredients except the peas in the order suggested by your bread manual and process on the basic bread cycle according to the manufacturer’s directions. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)