Sweet and Salty Butter Corn Bread

Do you like anything sweet and salty? YES for me...
I enjoy eating anything with salted caramel, pop corn, peanut butter, sweet chili sauce and sweet corn with salted butter. I can also appreciate the sweet and salty taste of both crispy bacons and maple syrup but prefer to avoid meat for my personal reasons... Being the vege person, I would say that sweet corn with salted butter is still my most favorite sweet and salty preference.
Originally, I have baked this divine variation of corn and butter bread for the Little Thumbs Up June 2014 event hosted by Jozelyn from Spice Up My Kitchen at this post but June had gone away too quickly... Ops! I need to publish this recipe now so that I still can link this with the event, My Treasure Recipes - Alex Goh (June / July 2014) organised by Miss B from Everybody eats well in Flanders and Charmaine from Mimi Bakery House... ok, Zoe! Quick! Quick!
Divine? This bread? ... I reckon this sweet and salty corn bread has quite a divine combination to me being soft, spongy, tasty and buttery. This bread recipe originates from the book, Magic Bread by Alex Goh. It uses the gelatinisation method and yields very soft, moist but sloppy bread dough. Based on my personal opinion, I wouldn't say that it is the gelatinized dough that makes the bread so soft and spongy and reckon that the higher liquid content might be the most possible reason. Like I said previously in most of bread baking posts, if the recipes are good, why re-invent the wheel?
Hope that you enjoy the sweet and salty looks of this buttery corn bread... Sorry that you have to bake it in order to taste it... LOL!

Very soft and spongy Sweet Salty Buttery Corn Bread

The gelatinized dough

Shaping this sticky bread dough can be messy...

I can smell the sweet buttery fragrance....

... simply divine with this soft and spongy texture

Here's the recipe from the book, Magic Bread by Alex Goh

(with my note and modification in blue)

A

80g bread flour
55g boiling water

B

320g bread flour
50g sugar
4g salt
10g milk powder
6g instant yeast        

C

150g cold water
2 egg yolks

D

60g butter

E

150g whole kernel corn
To finish:
Egg wash
(1 egg yolk plus 2 tbsp milk)
3 small slices of cold frozen butter, about 5g each

Add the boiling water from A into flour, mix until well-blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hrs.

Mix A, B and C, knead to form rough dough. Add in D, knead to form elastic dough.

Add in E, mix until well-blended. Let it proof for 45 mins.

Instead of kneading using electric mixer or by hand, I've placed all ingredients in list A, B, C and D into my breadmaker and used the "dough setting" with beeping option to add ingredient E at the later stage of kneading. The dough was kneaded and proved for 1 hr.

Divide the dough into 3 portions and mold it round. Let it rest for 10 mins. Flatten the dough and roll it into oblong shape. Place it into a greased baking tray or a loaf pan (15 cm x 25cm) Let it proof for 45 mins or until doubled in size.

Egg wash the surface. Using a blade knife, gently cut the surface and insert a slice of about 5g butter. Bake for pre-heated oven, 190°C (or 160°C fan forced) for 20-25 mins.

Note: Using this recipe, I have baked my bread in 15 cm x 25 cm loaf pan at 160°C fan forced for 25 mins.

Happy Baking

This post is also linked to the event, My Treasure Recipes - Alex Goh (June / July 2014) organised by Miss B from Everybody eats well in Flanders and Charmaine from Mimi Bakery House