Ham & Egg Bread by Diana Tan

Ingredients
200g high protein flour or bread flour (I used organic high protein flour)
15g condensed milk
120g milk
20g caster sugar
3g instant yeast (1/2tsp +1/4tsp)
20g salted butter, room temp.
Filling/Topping
2 egg (hard boiled)
Mayonnaise for topping

Method:

1. Combine all ingredients, except butter, in bread maker bowl. Choose the mixing option and start. When the dough is formed, add in butter and start the machine to complete the whole dough cycle.

2. Turn dough on a slightly floured table top, punch down to release air, divide and shape dough into 8 equal size balls. Cover with plastic wrap and rest for 10-15 minutes.

3. Shape bread and transfer dough onto greased baking tray and cover with plastic wrap or wet cloth for 2nd proofing for 10-15 minutes.

4. Spoon topping onto center of each dough, drizzle extra mayonnaise over.

5. Bake in preheated oven, at 175C for 20 minutes. Let it cool on rack and it is done!

Bread shaping method from this link : http://home-baking.net/english/bread/corn-mayonnaise-bread.php

http://home-baking.net/english/bread/ham-egg-bread.php