Sweet Corn Bread: Rolled corn bread

I love to eat sweet corn, in Thailand they are boiled whole and dip in the salted water. The fresher the sweeter. But when they are unavailable, the frozen or the caned one will do, ^ ^.

This bread is very soft, and very fragrance, because the dough using 2 yolks than whole egg. The sweetness of the corn is great when combines with the soft and sweet bread.

The recipe comes from ...............I love this book now, haha. There are many sections of this book that is very interesting, like simple bread and variation, easy to make, French toasted, sandwich, quick bread and many kind of bread recipes. I will show inside of the book next time, ^_^.

Anyway, I think this bread is very easy to make and anyone who love eating corn will love it as I do.

Sweet Corn Bread: Rolled corn bread
Makes 8 (8cm ramekins)

Filling
150g (net weight)	Caned sweet corn
Dough
200g	Bread flour
2tbsp	Sugar
1tsp	Instant yeast
½tsp	Sea salt
100 ml	Milk
2	Egg yolks
30g	Unsalted butter
Egg wash	Egg yolk + 1tbsp water (mix together)

Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the liquids mixture into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.

Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself (see the picture here). Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough.

Knead for 10-15 minutes (up to your strength and up to the recipe) or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.


Brush 8 ramekins well with butter.
Roll the dough into 20x30 cm square.
Spread the corn over the dough, then roll into the cylinder.


Cut into 8 pieces and place into the prepared ramekins.
Let the dough rise until almost double in size.

Preheat the oven to 180°C.



When the dough is ready, brush with egg wash, then put the dough into the oven.
Bake for 15 minutes, or until the dough is golden.
Let the bread cool on the wire rack.

Sweet Corn Bread: Rolled corn bread