Corn Mayo Bread Recipe by Spoonful Passion
Cooking Instructions 1 Https://youtu.be/haqB7uqCLfo 2 Filling: Simply combine corn and mayonnaise in a bowl. Set aside until needed. 3 Bread dough: Combine flour, sugar, yeast, and salt in a bowl. Add milk and egg. Mix until it becomes a dough. 4 Transfer the dough onto a work surface. Knead for 2 minutes. 5 Mix in the butter until it is fully incorporated. Continue kneading for about 10 minutes or until the dough is smooth, elastic, and not sticky. 6 Cover the dough in a bowl. Let it ferment for 45-60 minutes. 7 Punch down the dough and divide it evenly into 6 pieces. Shape each piece into a ball. Cover again and let them rest for 15 minutes. 8 Flatten each dough ball into a disk with a rolling pin or simply press with your fingers. Arrange the flattened dough on a baking tray that has been lined with parchment paper. 9 Use a glass that has a smaller diameter than the flattened dough and coat its bottom with flour. Press the center of each dough firmly with the glass to make an indentation. 10 Fill the center with corn and mayo mixture. Cover and let them rise for 30-45 minutes. 11 Brush each dough with egg wash (lightly beaten egg + 1 teaspoon of water). Sprinkle dried parsley onto the center. Bake in a preheated oven at 180°C (350°F) for 18 minutes or until golden brown. 1 Https://youtu.be/haqB7uqCLfo 1 Https://youtu.be/haqB7uqCLfo 2 Filling: Simply combine corn and mayonnaise in a bowl. Set aside until needed. 2 Filling: Simply combine corn and mayonnaise in a bowl. Set aside until needed. 3 Bread dough: Combine flour, sugar, yeast, and salt in a bowl. Add milk and egg. Mix until it becomes a dough. 3 Bread dough: Combine flour, sugar, yeast, and salt in a bowl. Add milk and egg. Mix until it becomes a dough. 4 Transfer the dough onto a work surface. Knead for 2 minutes. 4 Transfer the dough onto a work surface. Knead for 2 minutes. 5 Mix in the butter until it is fully incorporated. Continue kneading for about 10 minutes or until the dough is smooth, elastic, and not sticky. 5 Mix in the butter until it is fully incorporated. Continue kneading for about 10 minutes or until the dough is smooth, elastic, and not sticky. 6 Cover the dough in a bowl. Let it ferment for 45-60 minutes. 6 Cover the dough in a bowl. Let it ferment for 45-60 minutes. 7 Punch down the dough and divide it evenly into 6 pieces. Shape each piece into a ball. Cover again and let them rest for 15 minutes. 7 Punch down the dough and divide it evenly into 6 pieces. Shape each piece into a ball. Cover again and let them rest for 15 minutes. 8 Flatten each dough ball into a disk with a rolling pin or simply press with your fingers. Arrange the flattened dough on a baking tray that has been lined with parchment paper. 8 Flatten each dough ball into a disk with a rolling pin or simply press with your fingers. Arrange the flattened dough on a baking tray that has been lined with parchment paper. 9 Use a glass that has a smaller diameter than the flattened dough and coat its bottom with flour. Press the center of each dough firmly with the glass to make an indentation. 9 Use a glass that has a smaller diameter than the flattened dough and coat its bottom with flour. Press the center of each dough firmly with the glass to make an indentation. 10 Fill the center with corn and mayo mixture. Cover and let them rise for 30-45 minutes. 10 Fill the center with corn and mayo mixture. Cover and let them rise for 30-45 minutes. 11 Brush each dough with egg wash (lightly beaten egg + 1 teaspoon of water). Sprinkle dried parsley onto the center. Bake in a preheated oven at 180°C (350°F) for 18 minutes or until golden brown. 11 Brush each dough with egg wash (lightly beaten egg + 1 teaspoon of water). Sprinkle dried parsley onto the center. 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