yeast corn bread 简易玉米面包 (*´・ｖ・)

was craving for some simple quick bread for afternoon tea and this served the purpose really well

Recipe adapted from Taste of Home

Ingredients (makes a 9 x 5 inch loaf ~ serves 16 slices)

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110 degrees to 115 degrees F), divided
1 cup yellow cornmeal
1/4 cup nonfat dry milk powder
3 tablespoons butter, softened
2 tablespoons sugar
1-1/2 teaspoons salt
2-1/4 to 2-3/4 cups all-purpose flour

食材（可做一条 9 x 5寸面包～ 供 16 片）

1包（或1/4盎司) 高活性干酵母
1 1/4 杯温水 （约110 至115 华氏度）～ 分次用
1杯 黄玉米面
1/4 杯脱脂奶粉
3 大匙黄油，软化
2 大匙糖
1 1/2 小匙盐
2 1/4 至 2 3/4 杯多用途面粉

Directions/做法

• in a large bowl, dissolve yeast in 1/4 cup warm water. add cornmeal, milk powder, butter, sugar, salt, 1-1/4 cups flour and remaining water. beat until smooth. stir in enough remaining flour to form a soft dough
  容器中，加入1/4杯温水，融入酵母。加入玉米面，奶粉，黄油，糖，盐和 1 1/4杯面粉和剩余的水。搅拌至无颗粒在加入其余的面粉，混合成面团

• turn onto a floured surface and knead until smooth and elastic about 6-8mins. place in a bowl coated with cooking spray, turning once to coat top. cover and let rise in a warm place until doubled, about 1 hour
  面团挪至撒上面粉的台面上，搓揉至光滑为止 ～ 大约6-8分钟。揉好的面团摆入涂过油的烤盘上。盖上保鲜膜，放温暖湿润处进行发酵至一倍大，大约一小时
  

• punch dough down and shape into a loaf. place in a 9inch x 5inch loaf pan coated with cooking spray. cover and let rise until doubled, about 30 mins
  基础发酵结束，将面团取出排气后，卷成筒状，放入涂过油的 9 x 5 寸烤盘内。 盖上保鲜膜，进行最后发酵 ～ 约30分钟
  
• bake at 190 degrees C for 35-40 mins or until golden brown. remove from pan to a wire rack to cool
  送入入预热至 190摄氏度烤箱，烤35-40分钟或至金黄色即可。脱模，放到冷却架上进行冷却

Personal notes／温馨小贴士:

– i halved the recipe and used 3/4 tsp of yeast
我将食谱减半，并用了3/4小匙干酵母

• corn leaves: i mixed 3/4 tsp of matcha powder with 1/2 tsp hot water, and kneaded it into slightly less than 1/3 of the dough
  玉米叶子造型 ～ 用3/4小匙绿茶粉溶入1/2小匙热水，然后搓入稍微少于面团三分之一的份量

• after first proofing, i divided my dough into 5 portions of 63g bun. shape bun into a baguette. this forms the corn
  第一次发酵后，我将面团分割成5等份，各63克。之后在将各面团整形成橄榄形状 ～ 这就形成了玉米

• matcha dough was shaped into a ball and divided into 10 equal wedges. each wedge is then rolled out flat and attached to the “corn”
  绿茶面团滚成圆形，让后用刀子切成10等份。各部份擀扁，粘到“玉米”上

• after second proofing, i used a serrated knife to make markings onto the corn. i then change to a scoring knife to make deeper indentations. you need to do this carefully so as not to deflate the buns. also score the leaves lightly
  二次发酵后，用锯齿刀在 “玉米” 面团上，轻轻划几刀 ～此动作需非常小心进行以免将发酵过的面包刺破

• my buns were baked for 11 mins
  我的面包烤了11分钟就大功告成了

with this, i start my 2 weeks tour with the hubby….  (★^O^★) … but do stay tune for some of my belated post.. oh ya. so guilty i haven’t been diligent enough to finish those… (╯ಊ╰)

Pollution index: 103 (lightly polluted)