Soft 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, plus more as needed
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 begin adding the flour gradually, stirring with a spoon until it starts to clump, then turn onto a floured surface and knead by hand to homogenize well
If necessary, add more flour and work the dough until it becomes soft and elastic
After kneading, place the dough in a sunny spot to rise for 1 to 2 hours on warm days, and a bit longer on milder days. Cover with plastic wrap and a kitchen towel
Once the dough has doubled in volume, turn it out onto a lightly floured surface, punch down to remove the 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 in volume
Bake in a medium oven for about 25 minutes or until golden brown
Notes
Credit: @coisasdenany
