Yeasted Cornbread / Sandwich Bread
one 9 x 4 x 4 inch pullman loaf (or one 9 x 5 inch loaf)
Ingredients
- 2 ⅔ cups whole corn kernels , see notes *
- 3 ½ cups bread flour (420 g) sifted and leveled**
- ¼ cup corn meal , or more bread flour
- 2 tsp instant yeast
- 3 Tbsp sugar***
- 1 ½ tsp salt , use half the amount if using canned corn
- 2 Tbsp water
- 2 Tbsp light olive oil melted coconut oil or avocado oil
Instructions
- Prepare corn puree**** by blending cooked corn kernels in a blender until creamy (some chunks ok). Note: you'll need 1 ½ cups of corn puree.
- Mix all the dry ingredients (bread flour, corn meal, yeast, sugar, salt) in the bowl of the stand mixer.
- Add the corn puree and water to the dry ingredients
- Start to knead the dough at a low setting (speed 2) for about a minute
- Add water one tablespoon at a time*, until all the ingredients are just barely combined, with no dry ingredients remaining.*I used 2 Tbsp water, but more may be needed depending on the protein content of the flour, the water content in the puree, as well as the humidity and temperature of the kitchen. Be sure to add one tablespoon at a time, so you don’t overhydrate the dough.
- Add the olive oil next.
- Continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Cover and let rise until doubled, about 60-90 minutes*****
- Punch down the dough, then remove from bowl. Place on a generously floured surface and divide into 4 equal sized pieces.
- Use a small rolling pin to flatten each piece into a 6 x 9 inch rectangles, and fold into thirds. Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal. Repeat with the other 3 pieces and place in a well-oiled bread pan. Here's a step by step guide to how I shape bread dough, here!
- Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
- Optional: To add some color and shine to the bread as it bakes, gently brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup. (Regular milk or egg wash also works).
- Bake the bread for 15 minutes, then cover / tent the bread with aluminum foil to prevent over-browning, and bake an additional 10 to 15 minutes, or until the interior of the bread reaches 190°F.
- Take the bread out of the oven, turn it out on a rack, and cool it slightly before slicing.
- You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Video
Notes
*I used canned corn, but the corn can be from fresh, or from frozen. Here's how you should prep the corn depending on which you use:
- Canned Corn - For best results, drain and rinse the corn with water before using. It's best if you can find a "no salt added" corn. If not, we can also adjust the salt that's added to the bread (more details on the recipe card).
- Frozen Corn - cook the frozen corn in the microwave or over stovetop at least until it's thawed or warm.
- Fresh Corn - Remove the corn kernels from the corn using a sharp knife. Since the corn will be cooked with the bread, there's no need to pre-cook the corn before using.
- Cooked Corn - no prep required on this one :)
Nutrition
Calories: 138kcalCarbohydrates: 25gProtein: 4gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 276mgPotassium: 74mgFiber: 2gSugar: 3gVitamin A: 18IUVitamin C: 0.4mgCalcium: 12mgIron: 0.4mgZinc: 0.4mg***Net Carbs: 23g
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