Sweetcorn Bread

Well, since young I love sweetcorn bread. Still remember dad or mum would buy it from Gardens at Geylang East. Miss eating it for quite sometimes. So thought that it wasn't a bad idea for me to try making one myself .... Recipe is from Baking Mum

Ingredients
(A)
300 gm bread flour
3 tbsp custard powder
60 gm castor sugar
½ tsp salt
1 ½ tsp instant yeast

(B)
140 ml chilled fresh milk
1 egg

(C)
25 gm shortening

(D)
100 gm whole kernels of sweetcorn (canned, drained)

For glazing
1 egg (beaten)

Method

1. Combine (A) in a mixer. Add in (B) and mix into a dough. Add in (C) and continue to knead until dough is smooth and elastic to the touch. Lastly add in (D) and mix well.

2. Keep dough in a big bowl and let it proof, covered with a damp cloth or with clingwrap for 30 mins or till dough rises to double.

3. Divide risen dough into four equal portions and shape into balls. (For me I do it differently because I wanted to use a different moulds.) Leave two portion into a well greased mould. Leave it to proof for 40 mins.

4. Brush with egg wash and bake in a preheated oven at 190C for 20-25 mins. Remove hot bread from oven and transfer to wire rack to cool immediately.