yeast corn bread

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


yeast corn bread

  • 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:

yeast corn bread– i halved the recipe and used 3/4 tsp of yeast

  • 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”

  • 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

yeast corn breadwith 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)


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