Sweet Corn Yeast Bread

In case you hadn’t noticed, I’ve starting getting into baking some breads.  And by “getting into,” I mean I have done it one other time.  I made some No-Knead bread and it wasn’t nearly as hard as I thought.  This is another bread recipe on one of my favorite websites, Serious Eats.  I had some corn that I had to make and in this recipe, the corn acts like the liquid or water to bind the dough together.

This is the type of bread I like now, easy to make, less kneading.  This bread will be crispy on the outside, not quite like regular corn bread, its more of a corn loaf.  Its great with a nice pad of butter, honey or even apple butter.  Its the season for that now.

Here ya go.  It would go great with my chili.

Ingredients
Recipe courtesy of Serious Eats

Makes one loaf

1/2 cups fresh corn (about 3 small cobs)
2 1/2 teaspoons (1 package) instant yeast
1 1/2 teaspoons kosher salt
1 tablespoon sugar
 2 1/2 cups bread flour (I only needed 2 1/4.  If you “scoop” your flour in the bag, you will need less.
2 tablespoons unsalted butter
Olive oil for greasing bowl
Cornmeal for dusting

Puree the corn in a food processor until smooth.  Add yeast, flour, salt, butter and sugar.  Proccess about 2-4 minutes, or until it forms a ball and doesn’t stick to sides.  If it appear too dry, add an additional tablespoon water, or if it is too wet, add flour a tablespoon at a time.

Knead the dough for about 2 minutes on a floured work surface.  Place in a bowl with a little oil and cover with plastic wrap.  Let sit at room temperature for about 90 minutes, until doubles in size.

Place a rack in the center of your stove and heat to 350.  Knead bread again for a minute or two and put it on a cookie sheet with a little cornmeal below.  Cover again and let sit for 40 minutes.

Remove wrap and make three small slices about 1/2 deep.  Cook for about 30-40 minutes, until completely golden and dark brown, but not burned.

Enjoy!