Have been idle from bread baking for a long time and I'm yearning for a loaf this few days, at last manage to bake it on Sunday, in between of the family mahjong session :p
I altered Carol's custard loaf to this cream corn loaf, the result is superb, the loaf is very soft, spongy and it is good as its own too.
100g cream corn
250g high protein flour (I used 200g high protein flour + 50g superfine flour)
1/4 tsp salt
3/4 tsp instant yeast
130g milk (I used 130ml water + 4 tbsp milk powder)
Can u see those tiny bit of corns?
The bread stay soft even after a day old, I believe it will be as soft when I eat it 2moro, I'm so happy with this bread, will definitely bake it again soon (this Thu) as I still have 1/2 can of cream corn in the fridge.