Brazilian Sweet Corn Bread Loaf
Ingredients
- 1 can corn, drained
- 1 egg
- 1/4 cup oil
- 1 cup milk
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 5 grams dry yeast
- approximately 500g all-purpose flour
Preparation
In a blender, blend the milk with the corn and strain through a sieve
Pour this mixture into a bowl, add the oil, egg, sugar, salt, and yeast; mix well and gradually add the flour, stirring with a spoon, until it starts to clump, then turn onto a floured surface and knead by hand until well homogenized
If necessary, add more flour and work the dough until it is soft and elastic
After kneading, place the dough in a warm spot to rise for 1 to 2 hours on hot days, and a bit longer on mild days; cover with plastic and a kitchen towel
Once the dough has doubled in volume, turn onto a lightly floured surface, punch down to remove air, and shape the breads
Place in a greased and floured pan (can be with cornmeal), brush with egg yolk, sprinkle a little cornmeal, and let rise again until doubled
Bake in a medium oven for about 25 minutes or until golden
