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As for the number of servings that can be served to make Corn Bread Using a Bread Maker (2 Varieties) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Corn Bread Using a Bread Maker (2 Varieties) yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Corn Bread Using a Bread Maker (2 Varieties) using 15 ingredient type and 10 manufacturing steps. Here's how to make the dish.

I wasn't able to get rid of my canned corn, so I used it to make side dish bread! I thought up 2 types and tried making them. They didn't turn out half bad, so I uploaded them. I used corn and mayonnaise for the filling this time, but you can use what you like, so please try out various things. It tastes great as a custard cream bread as well! I made it with baked curry bread in mind while using corn meal! If you use curry for the filling, coat in bread crumbs, and fry it, then it will turn into curry bread . Please adjust the amount of bread dough according to the amount of filling. Recipe by Gomeko

Ingredients and spices that need to be prepared to make Corn Bread Using a Bread Maker (2 Varieties):

1. Springy Bread Dough:
2. 200 grams Bread (strong) flour
3. 50 grams Joshinko
4. 1 tsp Instant dry yeast
5. 20 grams Honey
6. 3 grams Salt
7. 180 ml Milk ( Refer to steps 9 and 10)
8. 20 grams Unsalted butter
9. Filling
10. 1 can Canned corn
11. 1 ~2 tablespoons Mayonnaise
12. 1 dash Salt and pepper
13. Toppings:
14. 1 Corn meal
15. 1 Egg for glazing

Steps to make a Corn Bread Using a Bread Maker (2 Varieties)

1

Drain the corn that is to be used for the filling. Add all of the ingredients aside from the butter to the bread maker container and switch it on! Add in the butter after 5 minutes and leave it up to bread maker until the first rising.

2

After it has risen, divide into 6 equal portions, cover with a well-wrung out cloth, and let sit for 15 minutes. Combine the corn and mayonnaise and lightly sprinkle with salt and pepper.

3

Folding the bread : Roll it out into a square with a rolling pin. Cut 5-7 notches about 1/3-1/2 the size of the square, and place the corn filling on top (refer to the photo).

4

Roll it up from the edges. If you place the seam on the bottom, it won't come apart so easily.

5

Line a baking sheet with parchment paper and place step 4 onto it. Bend both sides after setting it on the pan, like shown in the photo (or you can just leave it straight ).

6

Corn meal version: Roll out the dough from Step 3 into a circle by rolling from the center towards the edges. Wrap in the filling by folding it in half. Use a fork to score it, and tightly close the overlap.

7

Use a brush to coat Step 6 with water. Place the corn meal into a shallow dish or a plate and cover the dough completely. Put it on the baking sheet.

8

Let it rise for the second time for about 30 minutes while taking care not to let it dry out. After it has doubled in size, start preheating the oven to 180°C. Coat the folded bread with egg, using a brush. Bake for about 15 minutes and it is done .

9

When I tried making it exactly as written in the recipe, the bread dough was a bit hard! It also didn't bake well. It seems to be better if there is a lot of water content.

10

I tried increasing it to 180 ml milk. It is good to use more moisture in dry seasons like fall and winter.