Soft & Fluffy Homemade Sweet Corn Bread

Today is a great day. It’s Hari Raya Puasa (a public holiday with an off-in-lieu on Monday) and I finally got to swim (away my fats) this morning.

I don’t have any Malay or Muslim recipes to feature this time round, but here’s a really great recipe of soft white bread with corn for a much looked-forward to breakfast tomorrow. It’s not too difficult too, and supposedly a much better way to make the dough too with the pre-fermented sponge made separately to make the bread softer (I think). Plus, the boy loves corns, so that’s a double bonus.

Plus, I used the batik table thrower in this picture lol

Wishing myself and all my readers a happy holiday and a great weekend ahead!

Ingredients (Sponge):

  • Bread flour (strong white flour): 350g
  • Instant dry yeast: 4g
  • Water: 210g

Method (Sponge):

  • To create the sponge, mix bread flour with instant dry yeast and water using a dough hook on low speed for 3min till dry, firm and cool.
  • Ferment 4hrs in airtight container at 27 degrees Celsius.

Ingredients (Dough):

  • Bread flour (strong white flour): 150g
  • Milk powder: 15g
  • Bread improver: 8g
  • Instant dry yeast: 8g
  • Sugar: 60g
  • Salt: 10g
  • Water: 75g
  • Unsalted butter: 60g, diced (room temperature)
  • Sweet corn (pat dry): 250g

Method (Dough):

  1. Using a dough hook on low speed, combine bread flour, milk powder, bread improver, instant dry yeast, sugar, salt and water.
  2. Cut sponge into 3 – 4 pieces. Add into dough and mix on medium speed over 1min.
  3. Add butter and mix 5min on high speed.
  4. Fold in sweet corn and mix 1min on low speed.
  5. Round up dough and rest 10min.
  6. Divide into 300g dough pieces and round up. Rest another 10min.
  7. Roll out and mould into cylindrical shape to fit into baking tin placed with greased paper. Prove 1hr till doubled.
  8. Bake 25min at 200 degrees Celsius till golden brown.

Serving:
2 medium-sized loaves

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