Easy Breakfast: Corned Beef Bread Recipe

Photo: The Unlikely Cook

Ingredients

2 1/2 cups of all-purpose flour

1 teaspoon of salt

1 cup of warm water

2 1/2 teaspoons of yeast

2 tablespoons of sugar

2 tablespoons of vegetable oil

1 1/2 cups of any kind of cooked filling of your choice

Preparation

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.

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

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

Divide into five to six balls and leave to rise.

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/).

Flatten each dough ball with the palm of your hand.

Scoop a tablespoon or two of filling into the center.

Lift the dough on each end and press to seal.

Repeat for all of the remaining dough balls.

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

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

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