Caxambu bread recipe

The broa caxambu is a wheat flour and cornmeal cake that is traditional among families in Minas Gerais. It's especially perfect for an afternoon snack, but it's also great for breakfast. Check out the recipe for bakery cashew bread below and prepare it at home!

Ingredients for making Caxambú bread:

 2 cups of wheat flour (280 grams)

 2 cups of cornmeal (240 grams)

 1½ cups of sugar (240 grams)

 100 grams of melted margarine

 1 egg unit

 1 tablespoon of baking powder

 1 teaspoon of fennel

 1 pinch of salt

 ½ cup of milk (120 milliliters)

 1 unit of egg to brush

How to make Caxambú bread:

The first step in this bakery bread recipe is to mix the wheat flour, cornmeal and sugar.

Add little by little the margarine, while stirring, until it turns into a crumb. At this point add the egg and mix.

The next ingredients to include in the cornmeal bread dough from Minas Gerais are yeast, fennel and salt. Mix now with one hand and with the other add the milk little by little, until the dough is crumbly, like rotten dough.

Then mold into small bread balls and place them apart in a greased oven dish sprinkled with cornmeal. Press it lightly with your fingers to flatten it a bit and brush with beaten egg.

Bake the homemade cashew bread in a preheated oven at 180ºC for 30 minutes, and serve it warm or cold. Enjoy your food!

If you liked the Caxambu bread recipe, we suggest you enter our Broas Recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the peruvian rooster broth recipe/ peruvian baked rooster recipe/ peruvian squash locro recipe/ hen aguadito recipe/ roasted corn recipe.

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