Makes: 12 Mini Sweetcorn Loaves Oven: 180 °C / 350 °F
Preparation Time: 1 hour 20 minutes Baking Time: 15 minutes
Ingredients
| 400 | g | Cake flour ( 830 ml / |
| 5 | ml | Salt ( 1 tsp ) |
| 30 | ml | Sugar ( 2 Tbsp ) |
| 2 | ml | Cayenne pepper ( ¼ tsp ) |
| 30 | g | Margarine |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 1 | Large egg, beaten | |
| 410 | g | Whole kernel corn ( 1 tin ), drained, reserve liquid and top up with lukewarm water to measure 250 ml |
| 100 | g | White Cheddar cheese, grated ( 200 ml / |
Topping:
| 45 | ml | Marmite ( 3 Tbsp ) |
| 90 | g | Margarine |
| 10 | ml | Milk ( 2 tsp ) |
Method
- Mix the flour, salt, sugar and cayenne pepper together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
- Mix the beaten egg and the reserved kernel corn liquid together to make the egg mixture. Add the egg mixture and the whole kernel corn to the flour mixture and mix until well distributed and resembles a sticky batter. Cover with greased plastic and rest for 5 minutes.
- Knock the batter down with a wooden spoon, add the grated cheese and mix through.
- Divide the batter into 12 greased mini bread pans. Sprinkle lightly with flour, cover with a greased plastic and allow to rise in a warm place until double in volume, for about 10 – 15 minutes.
- Bake in a preheated oven at 180 °C / 350 °F for 12 – 15 minutes.
- In the meantime, warm the Marmite, margarine and milk over low heat and mix well.
- Allow to stand for 5 minutes, loosen the sides of the mini loaves and prick the top of the mini loaves with a toothpick. Pour 15 ml ( 1 Tbsp ) of the Marmite mixture over the top of each mini loaf, while still warm. Allow to cool down before removing, to serve.
