Cheesy Sweet Corn Bread / 奶酪玉米面包 / チーズコーンパン

Cheesy Sweet Corn Bread is one of my frequent baked breads as I always keep stock of shredded cheese and canned corn kernels. Shredded cheese plays an important role to keep the toppings in place. For a little different, I like to add in some canned tuna sometimes. You can bake without the Japanese mayonnaise but the bread will taste even better if you have it. 

This is a basic savory bread dough recipe, make sure you save a copy. The dough is so versatile that you can bake any kinds of savory bread with it. 

Cheesy Sweet Corn Bread

奶酪玉米面包 

チーズコーンパン

Ingredients (makes 5 pcs):

150 g All-purpose flour

10 g Sugar

10 g Condensed milk

3 g Salt
2 g Instant dry yeast

80 g Water

15 g Butter, room temperature


Filling/Topping:

80 g Corn Kernel

40 g Canned tuna, without the brine/oil

30 Shredded cheese (for pizza topping)

1 tbsp Japanese mayonnaise

1 tsp All purpose flour

Salt to taste

Pepper to taste

Garnish (optional):

Dried parsley or green nori flakes (ao nori)

Methods:

1. Combine all the ingredients for dough, except the butter, knead until a soft dough is formed.
2. Add in the butter and continue to knead until smooth and elastic. When pull a thin film is visible.
3. Cover with a plastic wrap, proof for 30 minutes or until it is doubled in size.
4. Turn the dough onto a lightly floured working surface. Gently press the dough to remove air bubbles. DO NOT KNEAD at this stage or your bread will be hard.
5. Divide and shape the dough into 5 identical balls. Cover with plastic wrap, rest for 10 minutes.
6. Take a dough ball, roll out into a long rectangle shape. Roll it up from the long side. Then flatten one end of the dough and wrap in the other end to make an oval shape. (Please refer to the photo below) 
7. Place on a greased baking tray, seal side down.
8. Cover with a damp cloth and allow to rise until doubled in size.
9. Brush the surface with the mayonnaise solution**, add the topping and drizzle the mayonnaise over the top.
10. Bake in a preheated oven, 190C for 15-18 minutes. 
11. While the breads are still hot, sprinkle some dried parsley or green nori flakes over the top.  Cool on rack.

** Instead of egg wash, I used the mayonnaise solution as it contains both egg and oil. Mix 1 tsp of mayonnaise with 2 tsp of warm water. 

These breads were baked with the same bread dough.

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