This recipe for "Magic Corn Mayo Bread" is incredibly easy to make using a milk carton, and you don't even need to knead the dough! The fluffy, chewy dough is perfectly paired with plenty of corn and mayonnaise. It's a cost-effective savory bread that requires no special molds.
Ingredients
Main Ingredients (4 servings)
- Bread Flour 150g
- Instant Dry Yeast 2g
- Lukewarm Water 125g
- Whole Corn Kernels 130g
- Mixed Cheese 20g
Seasonings
- Sugar 3g
- Salt 2g
- [A] Mayonnaise 2 tbsp
- [A] Sugar 1 tsp
- [A] Salt Pinch
Steps
- In a bowl, combine Instant Dry Yeast 2g, Sugar 3g, and Lukewarm Water 125g (body temperature) and mix.
- Add Bread Flour 150g and Salt 2g, and mix until no dry flour remains.
- Using a spatula, scrape the dough against the side of the bowl and mix until smooth. (Key Tip!) This high-moisture dough doesn't require kneading by hand, making it easy to prepare.
- Once the dough is smooth, cover with plastic wrap and let it undergo first proofing in a warm place for 1 hour, or until it doubles in size.
- During the first proofing, cut a milk carton in half lengthwise with scissors.
- Cut the halved milk carton in half again, dividing it into four equal strips lengthwise.
- Cut two of the four strips to a length of 19cm and the remaining two strips to a length of 14cm.
- Stack the milk carton strips so that opposite sides have the same length, forming a box shape, and secure the corners with a stapler.
- Line the box-shaped milk carton mold with parchment paper. (Key Tip!) Lightly wetting the parchment paper will make it softer and easier to line the mold.
- After the first proofing, gently deflate the dough with a spatula.
- Spread the deflated dough into the milk carton mold. (Key Tip!) Since the mold has an open center, place it on a baking sheet before pouring in the dough.
- Once the dough is in the mold, cover it to prevent drying and let it undergo second proofing in the oven cavity for about 30 minutes, or until it becomes one size larger.
- While the dough is undergoing second proofing, combine Whole Corn Kernels 130g, Mayonnaise 2 tbsp, Sugar 1 tsp, and a pinch of Salt in a bowl.
- Preheat your oven to 200℃ (400℉).
- Spread the prepared corn and mayonnaise mixture over the dough after the second proofing.
- Sprinkle Mixed Cheese 20g over the corn and mayonnaise.
- Lower the oven temperature from 200℃ (400℉) to 180℃ (350℉) and bake for about 25 minutes, or until a golden brown color is achieved.
- Once baked, cut into desired serving sizes.
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