Posted in World of Warcraft



Orkrana the shaman had a sour expression as she emerged from the kitchen with her strange, misshapen lump. The delicious scent was undeniable though.

“What is it?” Katychla asked, the elf giving the loaf a poke.
“Meatbread.” the orc grunted. The waited for elaboration. None came.
“Soooo is like a meat pie?”
“No. It’s meat bread.”
The troll joined, leaning down for a better look. “So like a baked san’wich den?”
“No. Like a meatbread.”
Caiem rolled his eye. “What’s the recipe?”
“Make meat. Put it in bread. It’s not hard, figure it out.”
And so they did.
The meatbread is deceptively simple, a staple of Ogrimmar rations. The convenience of a sandwich but with the rugged compactness of a dry loaf. Bake one up, wrap it in a cloth and throw it in your pack and you’re set for a trek across the Barrens.
First we made the bread dough. Orkrana was not specific in any particular type (“It’s just bread, it’s not that difficult!”) so we picked a basic white. You can use any sort of bread, this recipe is incredibly forgiving.
When making the dough, our yeast needed to be activated, so we combined the warm water, yeast and sugar and let it sit to do its thing.
While the yeast is nomming away, mix a tablespoon of melted butter a medium bird egg and 3.5 cups of flour. Mix them up well, and then add the yeast once the mixture has formed a head. Knead the dough until it is springy, dusting with flour as needed to prevent sticking.
Once you have a wad of dough, set it somewhere warm to rise. Make sure to cover it to prevent dust and debris from getting into it. As a side note, while blacksmith shops are warm, they may be too hot and kill the yeast in the rising dough. We recommend setting it outside in the Durotar sun, of if you’re in a colder climate, warm an oven for only a few minutes, then turn it off and set the bowl inside.
While the dough is rising for an hour, prepare the meat.
We used a pound of ground kodo and half a pound of seasoned boar meat. Kat also included half of a diced onion, a few sprigs of thyme, some sage and some rosemary for flavor, however judging by the orc’s sighs, this is not technically traditional.
Once the dough has risen, lay it out somewhere well-floured and roll it into a sheet. We decided on a tri-fold method with meat in the center, one third of the dough folded over to cover it, then meat on top of the fold and covered with the remaining dough.
First layer of meat down, covered with cheese.
It was on this step that Orkrana came into check on/mock us. She stared at our work station for a long moment before rubbing the bridge of her nose as if she had a headache.
“What? Is it the cheese?”
“Where’s your firing stone? How are you going to get that into the oven?”
After spending half a day arguing and struggling to move the monstrosity (Katychla still maintains that Caiem’s summoning portal should have been able to move it onto a tray) we were able to get it onto a parchment lined baking sheet.
Learn from our mistakes, people. Do this first.
Cover the middle meat with dough. Yours will look far prettier if you didn’t need to wrestle with it. Orkrana was less than sympathetic to our plight of “but it’s ugly now!”
“It goes in your stomach, who cares?!”
We care, Orkrana. We care.
More meat and cheese to the middle layer. Then cover it up and squish it so that it resembles a loaf.
If yours came out nicer than ours, you may wish to add a few small slits for venting.  However our manhandling created enough holes in it, so we ignored this step.
Once it is loaf-like, let it rest for half an hour to rise. During this time, preheat your oven to 375. After it has risen, bake for 25 minutes or until the top is brown.
3.5 cups bread flour (or all purpose, or wheat, or a mixture, whatever.)
1 Cup warm water
2 tsp (one packet) yeast
2 tsp sugar
1 tablespoon butter, melted
1 egg from a medium bird (no plainstriders)
Combine water, sugar, and yeast, mix well and set aside.
Combine flour and butter and mix well.
Add the egg and mix.
Once the yeast develops a foamy head, make an indent into the dough and pour the mixture into the hole.
Mix and knead until the dough is springy.
Form the ball into a dough, cover and set somewhere warm to rise for 1 hour.
1 lb ground kodo (can substitute cow meat)
1/2 lb ground seasoned boar meat (can substitute ground sausage)
Seasonings as desired
About 1 cup cheese of preference. We used Dalaran sharp cheddar mixed with a table cheese.
Brown both meats together, add seasonings. We used rosemary, thyme and sage, approx 2 tsp each fresh. You can also try adding your favorite hot sauce for a spicy kick!
Drain the meats and allow to cool.
Once dough as risen, roll out to about a half inch thick sheet on a well-floured surface and move to a parchment lined baking sheet.
Add a layer of meat to the center third, sprinkle with cheese and cover with an outside edge of dough.
Add the remaining meat to the top of the first, sprinkle with cheese and cover.
Pinch the seams of the loaf, then add slits for venting.
Allow the loaf to rest for 30 minutes to rise.

Once risen, bake for 25 minutes or until the crust is golden brown. Share with friends or keep it all to yourself!

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