Sweet Corn Bread

This recipe is shared by Baking Mum. The dough is indeed a bit sticky to handle as commented by several people who tested out this recipe. I tried to add some more flour to the dough but did not seem to get a smooth and elastic texture. To avoid further 'destroying' this dough I just leave it to proof. Since the dough is still sticky after the proofing time, I greased my palm with some shortening and roll the dough into balls, and it helps indeed! no sticking to my hands...the result of my bread after baking : still soft, no sticking to the teeth but can be better if I can achieve a smooth and elastic dough during the kneading process

Ingredient

(A)
300 gm bread flour
3 tbsp custard powder
50 gm castor sugar
½ tsp salt
1 ½ tsp instant yeast

(B)
125 ml chilled fresh milk
1 egg

(C)
25 gm shortening

(D)
100 gm whole kernels of sweetcorn (canned, drained)

For glazing
1 egg (beaten)


Method

1. Combine (A) in a mixer. Add in (B) and mix into a dough. Add in (C) and continue to knead until dough is smooth and elastic to the touch. Lastly add in (D) and mix well.
2. Keep dough in a big bowl and let it proof, covered with a damp cloth or with clingwrap for 60 mins or till dough rises to double.
3. Divide risen dough into four equal portions and shape into balls. Leave it to proof for 40 mins in a well greased mould.
4. Brush with egg wash and bake in a preheated oven at 180 deg cel for 28 mins. Remove hot bread from oven and transfer to wire rack to cool immediately.