2 pounds lean ground beef
1/2 teaspoon ground nutmeg (or to taste)
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 egg, beaten
1/2 cup water
1 egg white, beaten
1/4 cup bread flour
1/2 teaspoon active dry yeast
Place ground beef into a resealable plastic bag. Place ground nutmeg, ginger, salt and egg in bag, and add water until well mixed. Cover and refrigerate for 2 hours, stirring occasionally to maintain true, non-stick consistency. Thoroughly jar into 8 balls approximately 4 cups, stir in flour. form dough and gently press into a greased 9x13 inch baking pan.
Bake in preheated oven for 25 to 27 minutes, or until lumps are almost gone and center is set.
When honey has cooled, powdered milk can be used to make the thick and creamy paste.
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