Bread gets it’s texture from kneading so I always set a timer for 10 minutes while kneading bread if you have some kitchen tool which can do the task for you nothing like it but kneading bread is a good exercise for muscles as well and you know exactly when the dough is ready.
- 4 Cups all purpose flour + for dusting
- 1 tbsp active dry yeast
- 2 tbsp Castor Sugar
- 2 tsp salt
- 2/4 Cup corn puree see directions below
- ¼ Cup sour cream
- 1 tsp Dijon Mustard
- 1 tsp crushed black pepper
- Olive oil to brush the tin
- ⅓ Cup water
- 2 tbsp milk to brush
- 1 tbsp sesame seeds to sprinkle
- To make corn puree take ½ Cup fresh corn kernels and boil in water until soft. Drain in a strainer and keep in the strainer for 15 minutes until all the water is drained.
- Blend to a smooth puree using one tablespoon of water at a time do not use too much water. Puree should be thick like vada batter.
- Dissolve the sugar in lukewarm water and add the yeast. Keep for about 5 minutes till the yeast turns frothy. Make sure water is not hot else it will kill the yeast.
- Meanwhile sift the flour, pepper and salt together in a bowl.
- Make well in the centre of the flour and add the yeast mixture, mustard, corn puree, sour cream. Mix gently with spatula and let it stay like this for 2 – 3 minutes for the flour to absorb liquids.
- I do this in the food processor and then do the final kneading by hand. Then tip out the dough onto a lightly floured work surface. Knead by hand, adding a tsp of lukewarm water at a time until the dough is smooth, firm and just beginning to feel a little sticky. I fix a timer for 10 minutes and knead the dough for 10 minutes.
- Place the dough in an oiled bowl, cover with a cling foil and allow to double in volume in some dark and draught free place. I keep it inside microwave. This usually takes 1 1/2 hour.
- After about 1 ½ hour or once dough has risen almost double in volume, turn it into lightly dusted surface and punch back to deflate it. Now shape the loaf.
- Grease bread tin with oil and place the loaf in it. Again put it in dark and warm place for rising this usually takes 30 – 40 minutes.
- Once the dough has risen once again. Preheat oven at 180 degree celcius.
- Make a cut lengthwise on top. Brush the top with lukewarm milk. Sprinkle sesame seeds on top.
- Bake for about 40 minutes. If tapped on the bottom the bread will sound hollow, once it is done. Cool on a rack for 2 – 3 hours before slicing. Store in airtight box in fridge.