Easy Breakfast: Corned Beef Bread

The dough:

1. 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. In a separate container sift two cups and a half of all-purpose flour with a teaspoon of salt.
3. Gradually combine the wet ingredients with the dry ingredients and knead the dough with your fingers.
4. Divide into five to six balls and leave to rise.

The filling:

1. Saute some grated ginger (about two tablespoons) and minced garlic (out of five cloves) in vegetable oil. Use medium heat.
2. Add corned beef (an eight of a kilo or one can) and fry lightly.
3. Put in the potato (a big piece cut into small squares).
4. Add a dash of salt and pepper. Fry everything till cooked.

To make the corned beef bread:

1. Flatten each dough ball with the palm of your hand.
2. Scoop a tablespoon or two of filling into the center.
3. Lift the dough on each end and press them together to seal.
4. Repeat for all of the remaining dough balls.
5. Place the dough balls on a lightly greased baking tray and live to rise.
6. Bake in a preheated oven at 170°C for a little over half an hour.
7. Store the bread in the tin till you are ready to serve them.