Social distance means no more waiting in line at 85 Degrees, but that’s no longer a problem because with this recipe you’ll be able to make these corn cheese bread at home! No more waiting in line forever and that is fine by me! Ever since I got my hands on yeast, I’ve been addicted to baking bread. I love eating bread but man, I think I love baking it even more. It’s really satisfying putting all this time into bread and then it turns out nice and fluffy. So pillow-y that I can almost smush my face all over it.
I’ve tried a couple of different recipes that I’ve found on the web, but the milk bread base in this recipe is by far my favorite – and best of all, it’s vegan! I have a few vegan friends that live by me and it’s great to be able to share the calories, lol! The Vegan Milk Bread Base I love is from the Domestic Gothess blog and I use it in this recipe to make my favorite corn cheese bread! If you love cheesy, garlicky goodness, you will love this. The bread should stay nice and soft for a few days due to the tangzhong method – which incorporates a starter paste into the dough to help with the moisture. I don’t know if I can do bread any other way, tbh. Check out the recipe and let me know if you’ve now been spoiled for good!
Garlic Cheese Corn Bread
I N G R E D I E N T S:
- 150g Oat Milk
- 30g Bread Flour (I use Trader Joes or King Arthur All Purpose Flour and that works as bread flour due to their high protein content)
- 150g Oat Milk – Warmed
- 7g Instant Yeast
- 5g Sugar
- 400g Bread Flour + More for surface
- 55g Sugar
- 1 Tsp Salt
- 3 Tbsp Aquafaba (Chickpea Juice)
- 40g Vegan Butter, Softened
- 1 1/2 Cup Corn
- 1 1/2 Cup + 1/2 Cup Shredded Medium Cheddar Cheese
- 1/4 Tsp Lawry’s Garlic Salt (Optional)
- 6-8 Cloves Garlic, Minced
- Kewie Pie Mayo – to drizzle
- Parsley Flakes
Egg Wash or Glaze:
- Egg + 1 Tbsp Oat Milk or
- 1 Tbsp Oat Milk/Water + 1/2 Tbsp Maple Syrup or Sugar
I N S T R U C T I O N S:
1. Take out butter and let soften.
2. Make the tangzhong paste: combine the milk and flour on a sauce pan and heat up on medium high heat. Whisk continuously for a few minutes as the mixture thicken up into a paste. Once the paste has thickened, take off heat and transfer the mixture into a separate bowl. Cover with a cling wrap or parchment paper to keep from drying out as it cools down. I put in the fridge for the time being as I measure out remaining ingredients.
3. Warm up the second cup of oat milk in the microwave for a few seconds. The temp should be ~110-115 degrees F. for proper yeast activation. Add in the 5g of sugar then stir in the yeast. Whisk together and leave to the side for a few minutes as you measure out the dry ingredients.
4. In the bowl of your stand mixer add flour, 55g sugar, and salt.
5. Take out the starter paste from the fridge – it should still be warm to the touch – and combine that with the activated yeast mixture. Whisk together to combine.
6. Add the we mixture from above along with the aquafaba to the dry ingredients in the stand mixer bowl. Using the dough hook, mix on low (1-2) until everything is combined and a dough is formed. Then turn up the mixer speed to medium (4-5) and knead the dough until the bowl sides are clean and dough is smooth but sticky. This will take about ~10 minutes.
7. Add in the softened butter, a piece at a time, while the dough is still being kneaded. At this point the dough will start to split and look very greasy. Keep adding all the butter and continue kneading dough on medium speed for another 10-15 minutes until everything is combined and the dough is smooth and elastic. Dough should come off the bowl cleanly and should no longer be greasy. You should be able to perform a window pane test at this point.
8. Once dough has been properly kneaded – take out of the bowl onto a lightly flour’d surface and form into a ball. Grease the bowl with some oil and add in the dough ball. Cover with a towel and let proof for 1 hour, or until dough has doubled in size.
9. While dough is proofing, get your filling ready by combining the corn and 1.5 cups of shredded cheese together. If you want to, add the garlic salt at this time.
10. Once bread has proofed, preheat oven at 350 degrees. Take out dough and place on a lightly flour’d surface then punch down dough and get all the air out. Form into a ball a section out into eight equal parts. Form each section into a ball.
11. Put seven of the dough balls back into the bowl and cover while you work on one. Roll out the dough ball into a long oval, add in the corn/cheese filling in the center. Then starting from the bottom of the oval, roll the dough up into a log. Pinch the seams together. Place on a baking sheet lined with parchment paper.
12. Repeat process for remainder of the seven dough balls.
13. Cover with cling wrap and towel and let proof for another 30-40 minutes, or until dough has almost doubled in size.
14. Once dough has risen, take a sharp knife or razor and make an incision down the center of the dough – exposing some of that corn and cheese mixture.
15. Drizzle the opening with Kewie Pie mayo. Add the minced garlic bits on top of the mayo, then add more shredded cheese. Then garnish with parsley flakes.
16. Brush with egg wash or glaze and bake in oven for 20 minutes until golden. Bread internal temp should be 190+ degrees F.
17. If using glaze, you can choose to brush bread with the glaze once more after you’ve removed them from the oven.
18. Take off the baking sheet and let cool on the rack. Enjoy hot or cooled!
- To watch me go through the process of making this, check out the story highlight on my instagram @nganstopcooking.
- You can make the dough and let it chill in the fridge overnight if you don’t want to commit to ~4 hours of baking in a day. You can put the dough in the fridge at step 8. Instead of proofing at room temp, you can proof it in the fridge overnight. I have tried this and the results are the same. You may need to add more time to the second rise.
- I have used this milk bread base for a multiple of different breads and it proves to be great every time! For Matcha Swirl bread after step #7, I divide dough into 2 and add 1-2 tbsp of matcha to a dough ball and knead in the stand mixer until everything is combined. Let the two dough balls proof separately the first time. Then combine and let proof for a second time.
- You can use this base for so many things: scallion and pork sung bread, sesame matcha swirl, etc.
- The base of the milk bread is vegan – omit the filling or substitute with vegan ingredients if you want it to be fully vegan!
- TSA Approved: this will be the perfect flight snack to bring with you anywhere you go. Make enough to hand one to each of your flying companions – but be warned they’re so good you might want to keep it all for yourself.