Thursday, May 13, 2010

Sweet Corn Loaf 玉蜀黍面包





200g bread flour
50g plain flour
1tsp instant yeast
25g sugar
¾ tsp salt
143g milk (I used UHT full cream milk)
35g eggs (lightly beaten)
38g butter
½ cup whole kernel corns
1 tbsp corn flour
Beaten egg for glazing

1) Drain the whole kernel corns, pat dry and mix with corn flour, set aside.
2) Mix all dry ingredients in a mixing bowl. Make a well in the centre, pour the egg and milk into the well. Mix the ingredients to form soft dough.
3) Turn out the dough onto a lightly floured work surface. Knead and mix in the butter into the dough. Continue to knead until the dough becomes smooth, elastic and non-sticky.
4) Form the dough into round ball, place it into a big mixing bowl and cover with cling wrap, let it rise in room temperature till double in size (about 1 hour in our weather).
5) Punch out the gas in the dough. Turn the dough onto a lightly floured work surface. Roll out the dough into a big rectangle with a floured rolling pin. Sprinkle whole kernel corns on the dough. Roll up tightly (like making swiss roll). Pinch the dough to seal the seam tightly.
6) Place the dough (seam side down) in a greased bread tin (I used a (9"x5" loaf pan). Cover with cling wrap and let it proof for 60mins.
7) Apply egg wash and bake in preheated oven at 180C for about 20 mins.
8) Remove bread from bread tin immediately and cool on wire. Brush the top with butter while it is hot (optional).

During second proofing I keep the dough inside the oven and place a cup of hot water beside it.


  1. This look so yummy, must try this out one day. Thanks for sharing.

  2. Hi Sonia,

    The bread texture is very nice and tasted good too. U should give it a try. :)


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