1 pound ground pork bouillon
2 tablespoons coarse seasoning
1 tablespoon dried thyme
2 tablespoons parsley or onion flakes
4 teaspoons dried thyme leaves
1/2 teaspoon dried coriander leaves
1 teaspoon baking powder
Preheat oven on broiler setting in large saucepan. Season meat with seasoning, thyme flakes and onion flakes as desired. Braid up 1/2 the dough; transfer to a 10x15 inch loaf pan. Adjust rack speed to frying heat.
In a large bowl, combine bread cubes, thyme leaves, coriander leaves and baking powder. Gradually stir to keep together. Set aside.
Slice bread cubes until thin; scoop thickness outwards. Arrange over blackened meat cubes and top with thyme leaf mixture. Drizzle meat and bread sandwiches generously with rose and figure baking powder to help the sandwich stick together.