Corn Bread Using a Bread Maker (2 Varieties)
Corn Bread Using a Bread Maker (2 Varieties)

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, corn bread using a bread maker (2 varieties). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Corn Bread Using a Bread Maker (2 Varieties) is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Corn Bread Using a Bread Maker (2 Varieties) is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook corn bread using a bread maker (2 varieties) using 15 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Corn Bread Using a Bread Maker (2 Varieties):
  1. Prepare Springy Bread Dough:
  2. Get 200 grams Bread (strong) flour
  3. Make ready 50 grams Joshinko
  4. Get 1 tsp Instant dry yeast
  5. Take 20 grams Honey
  6. Make ready 3 grams Salt
  7. Take 180 ml Milk ( Refer to steps 9 and 10)
  8. Take 20 grams Unsalted butter
  9. Prepare Filling
  10. Prepare 1 can Canned corn
  11. Get 1 ~2 tablespoons Mayonnaise
  12. Prepare 1 dash Salt and pepper
  13. Prepare Toppings:
  14. Get 1 Corn meal
  15. Get 1 Egg for glazing
Instructions to make Corn Bread Using a Bread Maker (2 Varieties):
  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.

So that’s going to wrap this up for this special food corn bread using a bread maker (2 varieties) recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!