Friday, January 14, 2011

Fresh Corn Sandwich Toast

Got this recipe from a new cooking book I bought a few weeks ago. My daughter and husband loves corn, so this would be a great recipe for the family. High in fibre, vitamins and natural sweetness, this is a great way to sneak in some vegetables into their daily diet!

My blender was too powerful, so my corn turned out more like a corn puree. The corn mixture was so fine that they can hardly tell there's fresh corn in the bread. Hubby suggested that I make the corn more chunky, good idea, will do that next time. :)

50ml Warm water
40g Sugar
3g Salt
4g Instant dry yeast
150g Fresh sweet corn kernel, blended with 50ml of water

350g High protein flour
50g Unsalted butter

  1. Grease loaf tin (8"X5"X5")
  2. Mix Set A ingredients together and set aside.
  3. In a mixer fitted with a dough hook, combine all ingredients (except butter) and mix into a dough.
  4. Add in butter and knead for another 7 minutes or so, until the dough is smooth and elastic and does not stick to the sides of the bowl.
  5. Remove the dough, oil the bowl and put dough back inside the bowl. Cover the bowl with cling wrap and let it rest until it double's in size, about 2 hours.
  6. Divide the dough into 2 equal portions, round up and set it aside to rest for 5 minutes.
  7. Roll out the dough, roll it up neatly. Roll it out in the opposite direction, roll it up again, and place it into the loaf tin.
  8. Cover loaf tin with cling wrap and let it rise until it fills about 80% of the tin.
  9. Cover tin with lid and bake in preheated oven at 200°C for 40-45 minutes.
  10. Remove and unmould the loaf onto wire rack to cool. Slice and serve.

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