Butter Corn Loaf | Bread | Super Soft and Fluffly | Easy Direct Method

Hi everyone, today I'm sharing a fluffy and soft bread loaf with buttered corn inside. This bread is great in slices to make toast and sandwiches (the corn will stay in place when sliced) . It uses direct method so it's fairly straight forward to make yet the result is just a soft as ones made with tangzhong.

Bread pan used in this video (amzn link) : https://amzn.to/3oT3GZs

Remember to turn on the CAPTION for baking tips! Thanks for watching and make sure to LIKE and subscribe 🔔 to my channel for more pastry videos 🥰
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Ingredients (for one 450g pan)
Dough
cold water 180g
bread flour 275g
salt 5g
sugar 20g
milk powder 12g
Instant yeast 4.5g
butter 28g

corn kernel 120g
butter 30g

Egg wash
15g egg
3g water
pinch of salt

1.Dough: In the mixing bowl, add cold water, flour, egg, salt, sugar, milk powder, and yeast. Mix medium speed for 4 min and low speed for 8 mins (adjust depending on the condition of the dough). During mixing, when the dough comes together and reaches medium gluten development, add pieces of room-temperature butter and mix until incorporated. Keep mixing and the final dough should pass a window pane test. Rest the dough in a covered container until the volume doubles.

2. Buttered corn: Warm a small sauce pan over medium heat and add butter. When all the butter has melted, add corn and sauce until aromatic. Add salt and pepper to taste. Set aside to cool completely.

3. Shaping: Divide and shape into 3 balls, cover, and let rest for 20min. Roll the dough into 2:1 rectangles. Spread the corn on the dough rectangles, then roll the dough up and seal tightly. Let rest for 10 min, roll it out width wise and roll it up tightly again (refer to video) Place in a greased baking pan, seam side down. Proof at 38°C, 75%humidity until the loaf doubles. Brush a thin layer of egg wash, and bake in the preheated oven, 170°C for 35min. Remove from mould and let cool completely.

📝Before you start baking, read this for a more successful project : https://www.pastrynotes.com/kitchen-e...

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