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Wednesday, September 7, 2011

SWEET CREAM CORN BREAD LOAF [STARTER DOUGH METHOD]

Yesterday, I made 'Ban Chien Kuih' [Pancake] with sweet cream corn fillings and there was some leftovers of about 200 gm.  So I decided to add it to my loaf bread and the bread was so soft and moist.  No regrets to add them in and I would like to share the recipe with all.  The ingredients are the same as for loaf bread.  I just replaced the water for the bread dough with the sweet cream corn.
Ingredients [2 loaves X 550 gm]
Follow exactly the ingredients and method as in Starter Dough Loaf Bread.  Replace water for the bread dough with sweet cream corn [about 200 gm].

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