Creamed Sweet Corn Loaf/Bread (Old Dough Method)

by - July 20, 2017

This is another soft and fluffy bread by using the sponge dough method.

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Creamed Sweet Corn Bread - Old Dough Method

Yields: 1 Loaf (25 x 12 x 11cm loaf pan)


Starter Dough:
60g bread flour
½  tsp sugar
½  tsp instant yeast
39g water

Main Dough:
400g bread flour
230g can creamed sweet corn
1 ¼  tsp yeast
25g brown sugar (add more if you like slightly sweeter)
1½ tsp salt
30g milk powder
40g butter or vegetable oil
1 egg, whisked (use only 40g)
20g water

Egg wash:  Balance of whisked egg from 1 egg above + 1 tbsp water (Optional)

Utensil:  25 x 12 x 11 cm Pullman Loaf Pan


For the Starter Dough:
  1. Combine water, yeast and sugar in a mixing bowl.  Then mix in bread flour and knead with your hand for few minutes until smooth and shiny.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it prove for 1 hour in a warm and dark place. 
  2. After 1 hour, place into the refrigerator and use the next day at least after 10 hours or up to 16 hours. 30 minutes before using, take out the sponge dough from refrigerator to return to room temperature.
For the main dough:
  1. Put all main dough ingredients and sponge dough in a bowl of stand mixer and knead till the dough come together, until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane).
  2. Form the dough into a round ball and let it rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.  I normally leave the dough in the stand mixer’s bowl and cover with kitchen towel.
  3. Punch down the dough to release the air.  Transfer the dough to a clean floured surface then divide into 2 equal portions.
  4. Roll out each dough with a rolling pin into long rectangle shape. Fold the two sides to the centre. Roll flat with rolling pin again. Roll up like swiss roll and place all dough in a pullman loaf pan lining with non-stick baking sheet without lid on.  Let it rise for another 50 -60 minutes or until double in size.
  5. 15 minutes before baking, preheat the oven to 190°C.
  6. Brush with egg wash (optional) and bake 30 minutes, or until golden brown.
  7. Remove bread to cool on rack completely before slicing.


  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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