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1
Drain the corn that is to be used for the filling.
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2
Add all of the ingredients aside from the butter to the bread maker container and switch it on!
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3
Add in the butter after 5 minutes and leave it up to bread maker until the first rising.
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4
After it has risen, divide into 6 equal portions, cover with a well-wrung out cloth, and let sit for 15 minutes.
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5
Combine the corn and mayonnaise and lightly sprinkle with salt and pepper.
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6
Folding the bread : Roll it out into a square with a rolling pin.
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7
Cut 5-7 notches about 1/3-1/2 the size of the square, and place the corn filling on top (refer to the photo).
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8
Roll it up from the edges.
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9
If you place the seam on the bottom, it won't come apart so easily.
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10
Line a baking sheet with parchment paper and place step 4 onto it.
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11
Bend both sides after setting it on the pan, like shown in the photo (or you can just leave it straight ).
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12
Corn meal version: Roll out the dough from Step 3 into a circle by rolling from the center towards the edges.
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13
Wrap in the filling by folding it in half.
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14
Use a fork to score it, and tightly close the overlap.
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15
Use a brush to coat Step 6 with water.
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16
Place the corn meal into a shallow dish or a plate and cover the dough completely.
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17
Put it on the baking sheet.
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18
Let it rise for the second time for about 30 minutes while taking care not to let it dry out.
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19
After it has doubled in size, start preheating the oven to 180C.
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20
Coat the folded bread with egg, using a brush.
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21
Bake for about 15 minutes and it is done .
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22
When I tried making it exactly as written in the recipe, the bread dough was a bit hard!
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23
It also didn't bake well.
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24
It seems to be better if there is a lot of water content.
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25
I tried increasing it to 180 ml milk.
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26
It is good to use more moisture in dry seasons like fall and winter.
