Thursday 15 January 2015

Corn Bread Loaf

Ran out of bread and too lazy to go out to buy bread. So took out my breadmaker and made a Corn Bread Loaf using my breadmaker.

Truly glad for the invention of breadmaker as it makes breadmaking so easy and fuss free. The bread is soft and fluffy. See how 'flexible' my bread is!! You will like this if you want a bread that doesn't have over-powering corn taste. I will continue to experiment with the recipe as my family likes stronger corn taste.

Corn Bread Loaf

175g Milk
70g Corn kernel
 20g Condensed milk

300g Bread flour
30g Sugar
1 tsp Salt
1 tsp Instant yeast
30g Unsalted butter
20g Corn kernel

1. Place milk, 70g corn kernel and condensed milk in blender and give it a blitz. Then pour the blended mixture into the bread pan.

2. Place all other ingredients into the pan except butter based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients.
(I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients. Make a dent at the centre of the flour and pour the yeast in the dent last, making sure the yeast does not touch the liquid, sugar and salt.)

3. Make the selection for 'Pasta Dough' setting on your breadmaker.
(For my Zojirushi breadmaker, I chose the 'Cookie/Pasta Dough')

4. Press start and the machine will start kneading the dough. The machine will beep after a few minutes. Press start to continue kneading.

5. After the machine has finished its course of kneading under 'Pasta Dough' setting, make the selection for 'Soft' mode.

6. Press start and the machine will start kneading the dough after resting for 15 minutes. Add in the butter during this resting stage.

7. When the machine beeps, add in 20g corn kernels.
(For Zojirushi, it will beep near the end of the kneading cycle for adding these ingredients.)

8. Let the breadmaker do the rest. The bread will be ready in about 3 hours for 'Soft' mode selection.

9. When the bread is done, remove the bread from the pan immediately and let it cool completely on a wire rack before slicing.

Do link back to LY's Kitchen Ventures if you have used any information published in this blog.


  1. WOW... your corn bread looks so soft. I don't mind to eat this everyday! :D

  2. hi, i am a Zojirushi user too, very interesting to know your method.
    May i confirmed that you use pasta/dough to knead the dough for 2 times then press Soft mode to knead + bake . Actually in total 3 times of knead.

    1. That's right, I use the pasta/dough to knead first. Then knead again using the Soft mode. :)



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