Corn Bread Using a Bread Maker (2 Varieties)

Name: Corn Bread Using a Bread Maker (2 Varieties)
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 50 grams Joshinko; 1 tsp Instant dry yeast; 20 grams Honey; 3 grams Salt; 180 ml Milk ( Refer to steps 9 and 10); 20 grams Unsalted butter; 1 can Canned corn; 1 ~2 tablespoons Mayonnaise; 1 dash Salt and pepper; 1 Corn meal; 1 Egg for glazing

cookpad.japan @cookpad_jp

I wasn't able to get rid of my canned corn, so I used it to make side dish bread! I thought up 2 types and tried making them. They didn't turn out half bad, so I uploaded them.

I used corn and mayonnaise for the filling this time, but you can use what you like, so please try out various things. It tastes great as a custard cream bread as well! I made it with baked curry bread in mind while using corn meal! If you use curry for the filling, coat in bread crumbs, and fry it, then it will turn into curry bread . Please adjust the amount of bread dough according to the amount of filling. Recipe by Gomeko

I wasn't able to get rid of my canned corn, so I used it to make side dish bread! I thought up 2 types and tried making them. They didn't turn out half bad, so I uploaded them.

cookpad.japan @cookpad_jp

I wasn't able to get rid of my canned corn, so I used it to make side dish bread! I thought up 2 types and tried making them. They didn't turn out half bad, so I uploaded them.

Saved

Ingredients

6 servings

Springy Bread Dough:
200 gramsBread (strong) flour
50 gramsJoshinko
1 tspInstant dry yeast
20 gramsHoney
3 gramsSalt
180 mlMilk ( Refer to steps 9 and 10)
20 gramsUnsalted butter
Filling
1 canCanned corn
1~2 tablespoons Mayonnaise
1 dashSalt and pepper
Toppings:
1Corn meal
1Egg for glazing

Saved

Steps

1

Drain the corn that is to be used for the filling. Add all of the ingredients aside from the butter to the bread maker container and switch it on! Add in the butter after 5 minutes and leave it up to bread maker until the first rising.
2

After it has risen, divide into 6 equal portions, cover with a well-wrung out cloth, and let sit for 15 minutes. Combine the corn and mayonnaise and lightly sprinkle with salt and pepper.
3

Folding the bread : Roll it out into a square with a rolling pin. Cut 5-7 notches about 1/3-1/2 the size of the square, and place the corn filling on top (refer to the photo).
4

Roll it up from the edges. If you place the seam on the bottom, it won't come apart so easily.
5

Line a baking sheet with parchment paper and place step 4 onto it. Bend both sides after setting it on the pan, like shown in the photo (or you can just leave it straight ).
6

Corn meal version: Roll out the dough from Step 3 into a circle by rolling from the center towards the edges. Wrap in the filling by folding it in half. Use a fork to score it, and tightly close the overlap.
7

Use a brush to coat Step 6 with water. Place the corn meal into a shallow dish or a plate and cover the dough completely. Put it on the baking sheet.
8

Let it rise for the second time for about 30 minutes while taking care not to let it dry out. After it has doubled in size, start preheating the oven to 180°C. Coat the folded bread with egg, using a brush. Bake for about 15 minutes and it is done .
9

When I tried making it exactly as written in the recipe, the bread dough was a bit hard! It also didn't bake well. It seems to be better if there is a lot of water content.
10

I tried increasing it to 180 ml milk. It is good to use more moisture in dry seasons like fall and winter.