Sweet Garlic Corn Bread
Savory and Sweet Garlic Corn Bread with a Soft Texture
The aroma of sweet garlic wafting from the oven as it bakes is simply irresistible! Unlike baguette or sandwich bread-based garlic bread which can sometimes be too crispy or tough, the dough for this corn bread turns out wonderfully soft and fluffy. The sweetness of the corn perfectly complements the rich garlic flavor, creating a delightful treat for all ages. Enjoy this bakery-quality garlic corn bread right in your own home!
Dough Ingredients- 250g Bread Flour
- 180g Water (lukewarm)
- 20g Butter (at room temperature)
- 20g Sugar
- 4g Salt
- 1 Tbsp Skim Milk Powder (or substitute with more bread flour)
- 1 tsp Instant Dry Yeast
Garlic Butter Topping- 40g Butter (at room temperature)
- 15g Mayonnaise
- 20g Sugar
- 15g Minced Garlic
- 40g Canned Corn Kernels (drained)
- Pinch of Parsley (chopped, for garnish)
- 40g Butter (at room temperature)
- 15g Mayonnaise
- 20g Sugar
- 15g Minced Garlic
- 40g Canned Corn Kernels (drained)
- Pinch of Parsley (chopped, for garnish)
Cooking Instructions
Step 1
Let’s start by making the dough. In a stand mixer bowl, combine the bread flour, lukewarm water, room temperature butter, sugar, salt, skim milk powder, and instant dry yeast. If you don’t have a stand mixer, you can mix these ingredients in a large bowl and knead by hand until smooth and elastic. Knead for about 25 minutes. Once the dough is ready, place it in a lightly oiled bowl, cover with plastic wrap, and let it undergo its first fermentation (proofing) in a warm place for about 1 hour, or until doubled in size.
Step 2
After the first fermentation, gently punch down the dough to release the accumulated gas. Divide the dough into 12 equal portions and shape each portion into a ball. Let the dough balls rest for about 15 minutes; this is called the bench rest and helps relax the gluten. Gently press down on the dough balls with your palm to flatten them slightly.
Step 3
Now, let’s shape the bread into an oval, rugby-ball like form. Bring the two ends of each flattened dough piece towards the center and pinch the seams firmly to seal them so they don’t open during baking. Place the shaped dough pieces onto a baking sheet lined with parchment paper. Make 2-3 shallow cuts on the top of each loaf; these cuts help the bread expand beautifully as it bakes. Cover the loaves and let them undergo their second fermentation (proofing) in a warm place for about 40-45 minutes, or until they appear puffy and nearly doubled in size.
Step 4
While the dough is proofing, let’s prepare the garlic butter topping. In a bowl, cream the room temperature butter until soft. Add the mayonnaise, sugar, minced garlic, and drained canned corn kernels. Mix everything together thoroughly until well combined. Once the second fermentation is complete, generously spread or pipe this delicious garlic butter topping over each loaf. Bake in a preheated oven at 180°C (350°F) for about 15 minutes, or until the tops are golden brown and the bread is cooked through.
Step 5
Remove the freshly baked garlic corn bread from the oven. Sprinkle with chopped parsley for a beautiful garnish. Serve warm and enjoy the incredibly soft, fluffy texture and the wonderful sweet garlic aroma!
