Editing Meatbread (section)

==Alternative, Semi-Professional method==
Recipe:
Bread:
*3.5 cups bread flour (or all purpose, or wheat, or a mixture, whatever.)
*1 3/4 Cup warm water
*2 tsp (one packet) yeast
*2 tsp sugar
*1 tablespoon butter
*1 egg

Combine water, sugar, and yeast, mix well and set aside.

Combine flour and melt the butter, then mix into the flour. Add the egg and mix well.
Once the yeast mixture develops a head of foam, combine with flour mixture in a box, mix and knead well until the dough is springy. Dust with flour if needed to prevent sticking.
Form dough into a ball and lightly grease it to prevent drying, let stand 1 hour in a warm place to rise.

Meat Filling
*1 lb extra lean ground beef
*0.5lb sausage of your choice
*6 strips of thick cut bacon.
*8 oz grated Mozzarella cheese
*8 oz grated Cheddar cheese
*1 medium onion, chopped.

Brown the beef, and sausage in a pan, and drain the grease into a container. Save this.
Cook the bacon, save the grease from that as well, mix with the previous grease.
Use a teaspoon of the drippings to caramelize the onions.
Set mixture aside.

Gravy
*2 Beef Bullion Cubes
*1.5 cups water, boiling.
*2-3 tablespoons of all purpose flour
*3 tablespoons drippings from meat
*Salt
*Pepper
*Oregano (optional)
*Sage (optional)

Place the 3 tablespoons of grease in a small pot, and heat it up. Gradually add the flour, using a whisk to constantly stir the mixture until it is a paste-like consistency. Add more flour if needed to get this consistency.
Allow the roux you made to brown while you prepare the bullion cubes to make a strong beef broth, stir the roux occasionally.
When the roux has reached a lightly browned color, gradually add the broth and let simmer until the gravy evenly costs the back of a spoon. Add salt, pepper, and spices to taste.
Set aside to cool while the bread rises.

Once the bread has risen, beat down the dough and cut into fourths. Roll the dough into a flat sheet and place it in a pie tin or high-walled bread pan, press it to the walls of the pan and leave a little hanging over the lip.

Make sure this layer of dough is fairly thick (about 1/4 to 1/3 an inch), or else your meatbread will collapse under its own weight.

Mix the gravy into the cooked meat mixture until it coats everything well. Add more if you wish, but it can get messy.
Place a layer of the meat and gravy mix on the bottom of the pan and lightly sprinkle with cheese.

Now, take some more dough, and roll it flat, Cut to only just fit inside the pan. You will be layering bread, meat, cheese, and bread repeatedly.

Continue until the pan is full, then fold over the hanging lips of the lowest layer and pinch to seal around the entire loaf.
Stab the loaf 4-6 times all the way through for gas release holes.
Let this sit for 45 minutes so the dough expands again, then place in the oven at 375 and bake for 25~ minutes.