Cornbread: a recipe from Minas Gerais that I learned in Caxambu, easy

The tradition of Minas Gerais at your home: caxambu bread, made with corn flour, with few ingredients and very easy to prepare

Get ready to shape and bake Caxambu cornmeal bread and enjoy a piece of Minas Gerais tradition

Recipe for 4 people.

Lactose free, vegetarian

Preparation: 00:40 + cooling time

Intermission: 00:15

TOOLS

2 bowl(s), 1 non-metallic bowl(s) (optional), 1 strainer(s), 1 mold(s) or baking tray(s) (low), 1 ice cream scoop (- small size (sweet) or spoon), 1 kitchen brush(es).

EQUIPMENT

conventional + microwave (optional)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Caxambu Cornmeal Bread Ingredients:

– 2 eggs, large

– 200 g of lactose-free butter (or butter), softened

– salt to taste (pinch)

– 24 g of corn starch (1 tablespoon = 8 g)

– 200 g of corn flour, sifted

– 200 g of sugar

– 176 g wheat flour, sifted (about 3/4 cup per 2 servings)

– 12 g of chemical yeast, sifted

Ingredients FOR GREATING:

– lactose-free butter to taste (or butter)

Ingredients FOR FINISHING / BRUSHING (EGG WASH):

– egg to taste, beaten.

– water to taste

– salt to taste (pinch)

Ingredients TO COMPLETE:

– fennel seeds to taste (optional)
^w

PREPARATION:

1. Separate the utensils and ingredients for the recipe.
2. This recipe yields 30 15g units for every 2 servings (total of 450g).
3. Remove the lactose-free butter from the refrigerator and let it harden. If necessary, place it in a non-metallic bowl and place it in the microwave for a few seconds, without letting it melt.
4. Grease with butter (or lactose-free butter) and flour the mold(s) with corn flour.
5. Sift the corn flour, wheat flour, corn starch and baking powder into a bowl.
6. Preheat the oven to 180°C.

PREPARATION:

Caxambu cornbread: preparation of the dough

1. In a bowl, beat the egg(s) and mix them with the softened lactose-free butter until a smooth mixture is formed.
2. Then sift the sugar over this mixture.
3. Add a pinch of salt.
4. Add the previously sifted wheat flour, cornstarch, corn starch and yeast.
5. If desired, add fennel seeds (optional) and fold into the dough.
6. Using an ice cream scoop (sweet size) or a spoon, separate portions of 15g each.
7. Arrange them in the prepared molds, obtaining smooth balls.
8. Distribute into the molds leaving equal space for growth in the oven.

Caxambu Cornmeal Bread – Wash and Cook Eggs:

1. Separate the egg yolks, 1 at a time, to avoid waste.
2. Add a little water, a pinch of salt and mix, making the egg wash.
3. Brush the bread with the beaten egg yolk mixture.
4. Bake in a preheated oven at 180°C for 15 minutes or until the surface is golden and cracked (the inside will be dry, but the bread will be a little soft)
5. Leave to cool, then transfer to a wire rack to cool completely and firm up.

FINALIZATION AND ASSEMBLY:

1. Serve caxambu corn flour bread with coffee.
2. Store in an airtight container.

c) This ingredient(s) may contain traces of lactose due to cross-contamination. Lactose is the sugar present in milk and its derivatives, it does not present any health risk if consumed in moderation by healthy people. People suffering from some kind of sensitivity, allergy or intolerance should be careful and pay attention to the presence in the composition of milk products, such as casein, albumin and milk powder. This is why we always recommend reading the labels of this ingredient(s) and all the others that may not be marked very carefully and opting for brands that certify that they are LACTOSE FREE.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Rose

Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.