American corn bubble bread
- Put the milk, water and egg into the bread machine pan. Sprinkle over the flour, completely covering the water. Add sugar, salt, flour improver and yeast. Set machine to dough setting and press start. Add the corn when the machine beeps, or 5 minutes before end of kneading time.
- When the cycle has finished, turn dough onto floured surface and divide into 20 equal size pieces. Roll each piece into a ball shape.
- Grease a 22cm springform tin and arrange half the dough balls over the bottom of the tin with slight gaps between. Place the remaining dough balls over the top, covering any gaps. Cover with oiled cling film and leave to rise until doubled in size.
- Pre-heat oven to 200 °C (180 °C fan). Melt the butter and drizzle over the risen loaf. Bake for 30-35 minutes until golden brown, covering with foil after 20 minutes if browning too much. Turn onto wire rack to coo
Suitable to freeze for up to 3 months Defrost 4 hours
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