Just visited a forum for bread makers. Apparently, you can knead the yeast in after a the first (10 minute long!) knead. So, I've done that and have stuck it back in the airing cupboard.
Hopkirk...it's eggy bread (or gypsy toast as we call it) Just add vanilla into the egg mixture...fry as normal...roll in caster sugar. Tastes just like doughnuts...