Eggless Super Pillowy Corn Bread Recipe ⎮ кукурузный хлеб

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Hello, I am Casayun.
In this video, I will be sharing how to make Corn bread with condensed milk.

There are so many types of corn bread. I also make many types of corn bread, but today I am going to show you a really soft and fluffy corn bread recipe.
If you are looking for a recipe for soft corn bread, make sure to try this recipe.
I bet you will love this bread !


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Corn Bread
27 x 19 x 7 cm (height)
All purpose flour 300g
Cornmeal 40g
Salt 5g (1 tsp)
Instant dry yeast 5g (1 tsp)
Canned corn 1 small can (160g)
Condensed milk 30g
Lukewarm milk 130-150g (about 40℃ / 104℉)
Unsalted butter 25g
=
Универсальная мука 300г
Кукурузная мука 40 г
Соль 5 г (1 ч. Л.)
Сухие быстрорастворимые дрожжи 5 г (1 ч. Л.)
Консервированная кукуруза 1 маленькая банка (160 г)
Сгущенное молоко 30г
Теплое молоко 130-150 г (около 40 ℃ / 104 ℉)
Несоленое масло 25г
=

Please prepare ✓
After draining the amount of canned corn, blend it finely with a blender with condensed milk.
Leave butter for at least 30 minutes at room temperature to remove cold.


1. Put all dry ingredients (flour, cornmeal, salt, instant dry yeast) in a clean bowl and lightly mix with a whisk. Add in the blended corn mixture and mix.
2. Add in lukewarm milk in three portions. Do not add too much at once, add little by little to make the dough not too sticky. At this point, the texture of the dough is moist that comes out slightly on your hands. Form the dough into a one piece and transfer it to the workbench.
3. Add in unsalted butter. Fold the dough from outside to inside and mix well with the dough. When the butter is well mixed, start kneading the dough. Use the heels of your hands to push down and outward, lengthening and stretching the strands of gluten and dough fibers. If the dough is getting too sticky, add a little extra flour (1 Tbsp). Continue to knead, folding and turning the dough, until it is smooth and supple. This can take as little as 10-15 minutes.
Take a small piece of dough and slowly stretch it out in opposite directions. If the dough becomes thin enough to appear semi-transparent before it tears, it’s done.
4. Transfer the dough to a clean bowl and cover with a wet cotton cloth. Let dough proof until it at least doubled in size in a warm place. (About 1 hour / Time may vary depending on the temperature of the working environment.)
5. Transfer the dough to the workbench. Press the dough to remove gas and divide it into 6 pieces. Shape the each dough into a smooth ball of dough. Cover the top and wait for 15 minutes.
6. After 15 minutes, press the dough to remove the gas again, and then roll it out using a rolling pin. Roll the dough from the wide side. Put the dough one after another in an oven container brushed with butter. Let dough proof in a warm place until it 1,5-doubled in size. (About 40-50 minutes)
7. Before baking, sprinkle with some sifted cornmeal on the surface of the dough . Bake for 15 minutes in an oven preheated to 170℃ (338℉). (Baking time may vary depending on the oven specification. Take it out of the oven before the top becomes light brown.)
8. When baked bread is completely cooled, take it out of the container.

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#CondensedMilkBread #CornBread