Ronna Farley of Rockville, Maryland, won the 2017 National Festival of Breads contest with this recipe. This recipe was featured in the 2019 spring issue of KANSAS!.


•           ¼ cup milk
•           1 (¼ ounce) package RED STAR® Platinum Superior Baking Yeast®
•           ½ cup unsalted butter
•           ¾ cup finely diced yellow onion
•           1 clove garlic, minced
•           1 cup cream-style sweet corn
•           ¼ cup granulated sugar
•           3 large eggs, divided
•           1 teaspoon salt
•           ¼ teaspoon black pepper
•           1 tablespoon toasted sesame seeds, divided
•           1 tablespoon black sesame seeds, divided
•           2 cups King Arthur® White Whole Wheat Flour, plus extra for kneading
•           2 cups King Arthur® Unbleached Bread Flour
•           ¾ cup frozen sweet corn kernels, thawed
•           1 tablespoon water



1.         Heat milk until it reaches 110°F–115°F. Stir in yeast and wait 5–10 minutes for mixture to foam (proof).

2.         Melt butter in a skillet over medium heat. Add onion and garlic; cook and stir 2 minutes.

3.         In the bowl of a stand mixer fitted with paddle, combine skillet mixture, cream-style sweet corn, sugar, 2 eggs, salt, black pepper, 2 teaspoons sesame seeds,
and 2 teaspoons black sesame seeds. Exchange paddle for dough hook. Stir in white whole wheat flour, bread flour, and yeast mixture; mix on low speed to blend ingredients.

4.         Knead dough until smooth and elastic, 8 minutes. If needed, add additional white whole wheat flour, if dough is very sticky. Stir in thawed corn; mix on low speed 1 – 2 minutes or until incorporated in dough.

5.         Place dough in greased bowl. Cover; let rise until doubled, about 1 hour. Generously grease a 12-cup (10-inch) Bundt pan.

6.         Deflate dough. Cut into 25 even pieces. Using lightly floured hands, shape dough into uniform rolls; layer in pan rounded side up. Cover; let rise until doubled, 40–50 minutes.

7.         Near the end of the rise, preheat oven to 350°F. In a small bowl, beat remaining egg with 1 tablespoon water. Brush on dough; sprinkle with remaining seeds.

8.         Bake 40–50 minutes or until golden brown. Tent the bread with foil after 25 minutes. The bread is done when an instant-read thermometer inserted registers about 200°F. Cool in pan on rack 10 minutes; loosen edges of bread with knife and transfer to rack to cool.   


Yield 1 loaf, 25 servings.

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