Recipe Scene: Sweetcorn Bread

This bread is super easy to make and is really delicious. Its great fresh, and also toasts really well. It makes two decent-sized loaves. I usually eat one while it’s fresh and slice and then freeze the second one – handy for those lazy Sundays when you want several slices of yummy bread for a long brekky.


600 grams white bread mix
2 teaspoons yeast
½ teaspoon smoky paprika
280 mls warm water (approx.)
1 tin sweetcorn kernels, drained

1. Mix all ingredients together and mix with a dough attachment in a kitchen appliance or knead for 4-5 minutes until dough is silky smooth. Place in a bowl covered with oiled cling film and leave in a warm place to rise for about an hour.

2. Tip onto a floured bench and knead lightly. Divide in half and shape into two loaves. Place on baking trays, cover with the oiled cling film again and leave to rise for another half an hour or so.

3. Heat oven to 200 degrees C. Place loaves in the oven and bake for about 25 minutes or until browned and cooked through. Cool on a wire rack and enjoy.

About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.