Corned Beef Bread

Directions

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 170°C for a little over half an hour.
12. 12
    Store the bread in the tin till you are ready to serve them.