11/07/2016 Corn Fritter Bread

Corn Fritter Bread

Recipe Courtesy of Cindy Schumacher

3 cups bread flour
1/3 cup lukewarm water
3 Tbsp. dry milk
1½ tsp salt
¼ cup butter
¼ cup honey
¾ cup canned corn, drained
2 Tbsp. chives dried or chopped
¼ cup sour cream
2½ tsp. active dry yeast or 2 tsp. fast rise

This recipe works best for a bread machine. If you don’t have one, follow these instructions:
In 1/3 cup lukewarm water, dissolve yeast. In large bowl, combine butter, honey, corn, chives, and sour cream. Add yeast mixture. Combine bread flour, dry milk, and salt. Gradually add dry ingredients into the rest of the ingredients. Knead dough until soft and elastic, dusting with flour if necessary.
Roll dough into a rectangle about 8 X 12. Starting with the 8 inch side, tightly roll dough.
Press and seal the seams and put in a greased 9 X 5 inch bread pan or French bread pan.
Cover and let rise until doubled, about an hour.
Bake at 375 degrees for 25 – 30 minutes or until bread sounds hollow when tapped.