Foodly Experts
I took a trip to Minas Gerais, I went to visit an aunt, there was a lady who sold homemade bread on the street at her house. Among all the breads, the most sold was Pão de Fubá. I bought it to try and fell in love. She sells as much at her house as she provides for the boys to sell by bicycle, following the old molds.
Her cornmeal bread is super fluffy with a crunchy crust inside. It was the softest bread I’ve ever tasted. She kindly gave me her recipe and today I’m going to teach you, check out this recipe now:
Fluffy Cornmeal Bread Recipe
Ingredients:
2 cups of warm milk tea
1 cup of oil tea
2 teaspoons of salt
½ cup of sugar
3 eggs
50 grams of biological yeast
3 cups of mimoso cornmeal tea
Wheat flour until point (about 750 grams)
Preparation mode:
First. in a bowl, let’s put the sugar and biological yeast, mix until the yeast disappears completely. Then add the warm milk, oil and salt.
Then add the eggs and mix well.
So, add the cornmeal, and with the help of a spoon, go mixing, here in this recipe I’m using the mimoso type cornmeal, which is very fine.
Then add the wheat flour and knead the dough until the point, gradually adding the wheat flour.
The dough should be very soft and smooth, so gradually add the wheat flour, depending on the size of the eggs you use, you won’t need to use all the flour.
The point of the dough is how much it no longer sticks to the hand. Then, throw a cloth over the bowl and let the dough double in volume. Let the dough rest in a warmer place.
After that mold the breads in the shape you want, I suggest you make little balls, put them on a greased baking tray, you can grease them with oil or homemade release agent.
Let them rest for 30 minutes, as they will increase in size, after that brush egg yolk, and with the help of a sieve, sift a little cornmeal on top of the cornmeal buns, it will give them a beautiful finish.
Finally, bake in a preheated 160 degree oven. They bake for about 40 minutes.
Ready! It already has the best cornmeal bread!
