Sweet Corn Loaf 玉蜀黍面包

从小我就很爱吃玉蜀黍，不管是蒸玉蜀黍，烤玉蜀黍，玉蜀黍汤，玉蜀黍雪糕，甚至是玉蜀黍牛奶（记得小学时学校有卖，但是后来就从来没看过有人卖了）我都喜欢，当然我也不会放过玉蜀黍面包。

这个面包我采用了抹茶红豆面包的食谱（稍作修改），一次过打双倍的份量，一半用来做这个面包，一半用来做其他面包。虽然是用直接法，但是这面包几乎没有老化的问题。把面包收在室温，第四天还剩下一片，面包还是一样的柔软湿润。

这个面包完全没有用到水，液体只有牛奶和鸡蛋，不知道是不是这个原故，我觉得这个面包很有质量，加入玉蜀黍后味道也很吻合。

这个食谱真的好棒，缺点就是面团还蛮粘手的，整形不是很容易，还有就是液体的份量都是怪怪的数字，所以没有电子称的话就大概吧！

Ingredients:
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

Method:
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).

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