Fresh corn and Cheddar loaf breads

Fresh corn and Cheddar loaf breads

  Fresh corn adds a pleasant sweetness and texture to this bread, and the Cheddar adds extra savory flavor. This makes a great sandwich bread. Use leftovers in any of the savory stratas in the Leftover chapter .
Because of the corn, store the bread in the refrigerator rather than at room temperature.
Fresh corn and Cheddar loaf breads
Makes one 9 x 5-inch loaf

Ingredients :

  1. 1 cup room temperature water
  2. 21⁄4 teaspoons active dry yeast
  3. 1 tablespoon sugar
  4. 3 cups (131⁄2 ounces) bread flour, plus more as needed
  5. 1 teaspoon kosher salt
  6. 2 tablespoons unsalted butter
  7. 4 ounces shredded mild Cheddar
  8. 1 cup fresh corn kernels, roughly chopped into smaller pieces
  9. Nonstick baking spray

On prep day :

  1. Combine the water, yeast, sugar, flour, salt, and butter and knead by hand (mix first in a large bowl, then turn out and knead) or in a stand mixer fitted with the dough hook until smooth. The dough will be fairly stiff at this point.
  2. Add the cheese and corn and continue kneading just until they are incorporated. At first, the dough will seem wet and sloppy from the moisture in the corn, but as the corn becomes incorporated, the dough will become softer and cohesive.
  3. Cover the bowl and set aside to rise until the dough has doubled in size, about 1 hour in a warm room.
  4. Spray a 9 x 5-inch loaf pan with baking spray.
  5. Turn the dough out onto a lightly floured surface and pat it into a rough 8-inch square. Fold the top half to about the middle of the dough and press the edge down to secure it. Fold the top over again, this time to within about an inch or so of the bottom. Press the edge to seal. Now pull the bottom of the dough up to meet the dough roll you’ve created and seal the seam. Pinch the ends closed and place the dough, seam side down, in the prepared loaf pan.
  6. Cover the pan with plastic wrap or place the whole pan in a large plastic bag and tie the open end shut. Refrigerate overnight or up to 24 hours before baking.
  7. The dough should be fully risen after about 6 hours.

On baking day :

1. Take the pan out of the refrigerator and heat the oven to 350°F.
2. Remove the plastic and bake the loaf until it is nicely browned and the internal temperature reaches 195°F on an instant-read thermometer, about 55 minutes.
Remove the bread from the pan and cool completely on a rack before slicing.


  When fresh corn isn’t in season, substitute with frozen corn. In a pinch, you can use canned corn, but cut back a little on the salt.
Other recipes Breads : Here
Resource : book make ahead breads

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