clam chowder buns

Credit goes to Da's niece, MAT for the beautifully shaped buns that you see in this post.

MAT has barely entered her teens and she has already developed an interest in baking. Keep it up, sweetie!

Whenever I bake bread buns with savoury filling, I like to use a bread dough that contains egg. Somehow the bread has more oomph and complements the savoury filling.

For the filling for this bread bun, I cooked some clam chowder stew. If you prefer, you can use canned clam chowder.

INGREDIENTS

3/4 cup low fat milk

4 tbsp butter (softened)

1 egg (lightly beaten)

3/4 tsp salt

3 cups bread flour

1 1/2 tsp instant dry yeast

filling - clam chowder / clam chowder stew

egg wash (optional) comprising 1 egg mixed with 2 tsp water

METHOD

1. For the bread dough, place all the ingredients (except the bread flour and the yeast) 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. Using floured hands, knead the dough several times.

6. Separate the dough into 8 equal portions, shape into balls and place the balls on a baking tray that has been lined with baking paper. Cover the baking tray with a dry cloth and leave for 10 minutes.

7. Roll out each ball and place some filling in the centre. Join the edges of the dough together and shape into a ball. Repeat with the rest of the dough.

8. Place the buns in a baking tray that has been lined with baking paper. Cover the baking tray with a dry cloth and leave for 1 hour or until the dough has doubled in size.

9. Brush with egg wash if desired.

10. Bake in an oven preheated to 180 degrees celsius for 20 minutes.