Title: East African Samosa Bread
Categories: Bread
Yield: 1 Loaf

1 1/2 LB LOAF
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 LB LOAF
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

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

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