Brazilian Sweet Corn Bread
Ingredients
- 1 can drained corn
- 1 egg
- 1/4 cup oil
- 1 cup milk
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 5 grams dry yeast
- approximately 1/2 kg (4 cups) flour
Preparation
Blend milk and corn in a blender, then strain through a sieve
Pour the strained mixture into a bowl and add oil, egg, sugar, salt, and yeast; mix well. Gradually add flour while stirring with a spoon until the dough begins to clump, then turn onto a floured surface and knead by hand until smooth and elastic, adding more flour as needed
Place the dough in a warm, sunny spot to rise until doubled in volume (1 to 2 hours on hot days, a bit longer on mild days), covering with plastic wrap and a kitchen towel
Punch down the dough on a lightly floured surface to remove air, then shape into loaves
Place the shaped loaves in a greased and floured pan (cornmeal may be used for dusting), brush with egg yolk, and sprinkle with a little cornmeal; let rise again until doubled in volume
Bake in a medium oven for about 25 minutes, or until golden brown
