Corned Beef Bread

1. 1

   To make the dough, dissolve two teaspoons and a half of active dry yeast in a cup of warm water. Whisk in two tablespoons of sugar and two tablespoons of vegetable oil.

2. 2

   In a separate container sift two cups and a half of all-purpose flour with a teaspoon of salt.

3. 3

   Gradually combine the wet ingredients with the dry ingredients and knead the dough with your fingers.

4. 4

   Divide into five to six balls and leave to rise.

5. 5

   As for the filling, use any kind you want. I used cooked corned beef with potatoes for this one (see a more comprehensive view of the recipe here: http://sheercookery.wordpress.com/2010/06/23/easy-breakfast-corned-beef-bread/).

6. 6

   Flatten each dough ball with the palm of your hand.

7. 7

   Scoop a tablespoon or two of filling into the center.

8. 8

   Lift the dough on each end and press to seal.

9. 9

   Repeat for all of the remaining dough balls.

10. 10

    Place the dough balls on a lightly greased baking tray and live to rise.

11. 11

    Bake in a preheated oven at 170u00b0C for a little over half an hour.

12. 12

    Store the bread in the tin till you are ready to serve them.

* Per serving · 4 servings · Values may vary.

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