sausage and tomato bread buns

This bread is inspired by an episode of "Chef at Home" that I watched on the Asian Food Channel. In that episode, Michael Smith separated a bread dough into 8 portions. He shaped each portion into a ball and placed the balls side by side in a bundt pan before he baked the bread.

Michael Smith coated each ball with cinnamon sugar before he placed them in the bundt pan. As we would prefer something more savoury, I decided to add sliced sausages and sliced cherry tomatoes to each portion before I shaped them into balls.

This bread is a little savoury on its own and hence, it complements the sausages and tomatoes. It is also very soft and remains soft even after two to three days. I do not know whether it will continue to remain soft after two to three days because the bread is always finished by then.

INGREDIENTS

2 eggs
2 tbsp sunflower oil
170g water
1 1/2 tsp salt
2 1/2 tbsp castor sugar
2 tbsp dry milk
2 tbsp instant potato mix
3 cups bread flour
2 tsp instant dry yeast
2 sausages (sliced) - I used vienna sausages
8 cherry tomatoes (sliced)

METHOD

1. Place all the ingredients (except the bread flour, yeast, sausages and cherry tomatoes) in the bucket of the breadmaker machine.

2. Add the bread flour, making sure that the wet ingredients are totally covered.

3. Add the yeast.

4. Place the bucket in the breadmaker machine and set to "dough" cycle. Start the cycle.

5. When the cycle has been completed, turn the dough onto a floured board.

6. Separate the dough into 8 portions.

7. Roll out each portion and place some sliced sausages and sliced cherry tomatoes on the rolled out dough. Roll up the dough and shape into a ball.

8. Arrange the 8 balls in a bundt pan that has been greased and floured.

9. Cover the bundt pan with a dry cloth and leave for 1 hour or until the dough has doubled in size.

10. Bake in an oven preheated to 190 degrees celsius for 30 minutes.