Put the dough ingredients in a bread machine and start. Once the dough has come together in a cohesive ball, add the butter (or other fat). If this is a bother, just put all the ingredients in at once.
Drain the tuna and corn well. Cut the ham slices in half.
When the dough is done, divide into 2 portions. Form into smooth balls with the seam sides down. Cover with a moist but tightly wrung out kitchen towel. Leave to rest for 15 minutes.
Roll out each piece of dough using a rolling pin, rolling up and down and left to right, until each piece is about 20 x 15 cm in size. Make the (A) filling roll: Spread on the mustard to start.
Leave a 1-2 cm gap on the long (20 cm) side for both A and B versions. This makes the dough easier to seal up after it's rolled.
Add the mayonnaise, corn and sliced cheese to the mustard-spread portion. Don't add too much mayonnaise or you won't be able to seal the dough together as easily.
For the (B) version, roll the dough out in the same way and spread with mayonnaise. Add pepper, ham slices cut in half, and tuna.
Roll up the dough from the side nearest you. Pinch the seam closed with your fingers.
Roll lightly with both hands to form a cylinder.
Cut into 5 pieces with a knife, put into aluminium cups and leave to rise (2nd rising), at 35 to 40°C until doubled in volume.
Preheat the oven to 200°C. When the bread has finished rising, top with some onion and melting cheese.
Once the oven has heated up, lower the temperature to 180°C, add the formed bread from Step 11 and bake. It's done in about 15 minutes. Optionally sprinkle with parsley.
If you don't have skim milk powder, use 100 g of water (instead of 200 g) and add 100 g of milk, for a total of 200 g of liquid. You could also use 200 g of milk.
If you don't have unsalted butter, use salted butter or margarine. Note that I have used a minimal amount of fat. Add 10 g more butter for a richer dough.
The usual fillings for this type of bread are ham + cheese, corn, tuna etc. but use whatever you like.
Story Behind this Recipe
Just place your desired fillings on the dough, roll it up, and slice into individual portions before baking. I only listed just a small amount of oil/fat, taking the wide variety of possible fillings into account. If you add more butter or shortening it will be richer. This is the first bread I ever baked. It's easy so I still make it occasionally.
If you add too much mayo or mustard the dough will be hard to seal up, so add just enough. My family just happens to like this combination of ingredients, so try making it with your favorite fillings. You can hand-knead the dough.