Nostalgic Tuna Mayo Bread
Nostalgic Tuna Mayo Bread
Homemade Tuna Mayo Bread with Sweet Corn: A Deliciously Nostalgic Treat
What’s a bread that’s impossible to dislike? After much thought, I’ve chosen tuna, a star ingredient perfect for kimchi stew, sandwiches, and now, delicious bread! I absolutely adore tuna mayo rice bowls, so I imagined a filling with corn added to the tuna mayo sauce would be incredibly tasty – and it was! The beauty of this tuna mayo filling is its versatility; you can customize it to your liking. Tasting the finished bread reminded me of the corn mayo bread I used to buy for 500 won at the school cafeteria. It was so good back then, I’d rush to buy one every day after the bell rang. Sweet memories! This tuna mayo bread is perfect as a satisfying meal replacement.
Tuna Mayo Bread Dough- 300g bread flour
- 12g non-fat dry milk
- 5g instant dry yeast
- 40g sugar
- 4g salt
- 40g unsalted butter
- 1 egg (approx. 50g)
- 140g water
Tuna Mayo Filling- 100g sweet corn (drained)
- 130g canned tuna (drained)
- 100g minced onion
- 4 Tbsp mayonnaise
Topping- Parsley flakes, as needed
- Egg wash, as needed
- 100g sweet corn (drained)
- 130g canned tuna (drained)
- 100g minced onion
- 4 Tbsp mayonnaise
Topping- Parsley flakes, as needed
- Egg wash, as needed
Cooking Instructions
Step 1
0. Prepare Dry Ingredients: In a large bowl, combine bread flour and non-fat dry milk. In separate small bowls, measure out sugar, salt, and instant dry yeast. Place them in the large bowl without letting them touch each other, as this helps activate the yeast properly.
Step 2
1. Start Mixing the Dough: Add the water and egg to the large bowl with the dry ingredients. Mix with a spatula or by hand until the ingredients just come together into a shaggy mass. It’s okay if it’s still sticky.
Step 3
2. Knead in Butter and Develop Gluten: Once the dough starts to come together, add the softened unsalted butter (leave it at room temperature to soften). Knead the dough thoroughly until it becomes smooth and elastic. To check for proper gluten development, gently stretch a piece of dough thin enough to see light through it (the windowpane test). Knead for about 10-15 minutes.
Step 4
3. First Proofing: Shape the kneaded dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp cloth. Let it rise in a warm place (around 25-27°C or 77-80°F) for about 40-60 minutes, or until the dough has doubled in size. If your kitchen is cold, you can proof it in a turned-off oven with the light on, or in an oven preheated to 35-40°C (95-105°F) and then turned off.
Step 5
While the dough is proofing, prepare the filling: Lightly sauté the minced onion in a pan until the raw smell disappears and it becomes slightly sweet. Drain the canned tuna thoroughly. In a bowl, combine the sautéed onion, drained tuna, drained sweet corn, and mayonnaise. Mix well until evenly combined to create the delicious tuna mayo filling.
Step 6
4. Divide and Rest the Dough: Once the first proof is complete, gently punch down the dough to release the air. Divide the dough into 10 equal portions. Shape each portion into a ball, cover them with a damp cloth or plastic wrap, and let them rest at room temperature for 10 minutes. This resting period makes the dough easier to shape.
Step 7
5. Shape and Second Proof: Lightly flour your work surface and gently flatten each dough ball with a rolling pin. Shape them into your desired bread form (e.g., flattened rounds with a slight indentation). Cover the shaped dough with a damp cloth or plastic wrap and let it rise again at room temperature for about 30-40 minutes, or until it has increased in volume by about 50%.
Step 8
6. Add the Filling: After the second proofing, gently press the center of each bread with your fingers to create a well for the filling. This helps keep the filling contained and gives the bread a nice shape.
Step 9
Generously spoon the prepared tuna mayo filling into the indentations. Sprinkle parsley flakes over the top for a touch of color and flavor.
Step 10
7. Bake: Brush the edges of the bread with egg wash for a golden-brown sheen. Bake in a preheated oven at 190°C (375°F) for about 10 minutes, or until golden brown. (Oven temperatures can vary, so monitor closely.) Your delicious homemade tuna mayo bread is ready to enjoy!
