Corn Bread

Crispy on the outside, soft and chewy on the inside. This easy homemade bread is full of sweet corn flavor and the rich taste of vegetable dashi. Delicious even when cooled—perfect for picnics and outings.

2 Servings

11 oz bread flour
1/3 tsp dry yeast
1 cup water
1/3 tsp salt
2 packets Kayanoya Original Vegetable Stock Powder (remove from the packet)
3.5 oz canned corn
bread flour as needed

Directions

In a bowl, combine bread flour, dry yeast, and salt. Mix lightly.
Add water and stir with a spatula until no dry flour remains.
Cover the bowl with plastic wrap and let the dough rise at room temperature (around 68°F) for about 3 to 4 hours.
Once fermented, add the vegetable dashi and mix with a spatula.
Transfer the dough onto a floured surface. Place the corn in the center. Dust your hands with plenty of flour, fold the dough over 2 to 3 times, and shape it into a ball. Place the dough into a Staub pot (or Dutch oven) lined with parchment paper.
Cover the pot and let the dough rise for a second fermentation for about 1 hour.
Bake in a preheated oven at 480°F with the lid on for 30 minutes. Then remove the lid and bake for another 10 to 15 minutes until golden brown.

Tip: The first fermentation is complete when the dough has doubled in size and large bubbles have formed.