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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