Pão de Milho Colonial

Dive into the authentic taste of Santa Catarina, Brazil, with the beloved Pão de Milho Colonial, a yeast-leavened bread that boasts a rich cultural heritage with potential German influences. With its characteristic dark crust and hearty interior, this bread pairs beautifully with traditional accompaniments like cane molasses or a generous spread of butter.

Ingredients

🌽 950g cornmeal, fubá
🧂 115g salt
🍬 125g sugar
🫒 56g oil, mixed with lard (no specific brand observed)
🐖 250g lard, mixed with oil (no specific brand observed)
💧 2.2 liters hot water
🧊 2.4 liters cold water
🍞 45g yeast
🍞 3.950 kg wheat flour

Instructions

1- Combine Dry Ingredients & Fats:

• In a large mixing bowl, blend together the cornmeal, salt, sugar, oil, and lard.

2- Scald Cornmeal:

• Carefully pour the hot water over the mixture.
• Ensure the cornmeal is adequately scalded.

3- Initial Mixing:

• Use a whisk to thoroughly mix until well combined.

4- Gradually Add Cold Water:

• Slowly introduce the cold water.
• Continually stir until the mixture achieves a smooth, lump-free consistency.

5- Incorporate Flour and Yeast:

• Add the wheat flour and yeast.
• Blend into the mixture.

6- Knead the Dough:

• Knead the dough by hand.
• Gradually add more cold water if it feels dry until it reaches a soft, elastic texture.

7- First Rise:

• Cover the dough.
• Allow it to rest for at least 30 minutes.

8- Forming Loaves:

• Wet your hands to handle the dough without sticking.
• Shape the dough into portions and place them into greased bread pans.

9- Second Rise:

• Let the dough rise in the pans for an additional 30 minutes.

10- Preheat Oven:
- Preheat your TURBO ELECTRIC STYLE convection oven to 200°C (392°F).

11- Bake:
- Bake the loaves for approximately 1 hour.
- Ensure they develop the traditional dark crust.

12- Cool:
- Allow the bread to cool before slicing and enjoying.

Prep Time: Approx 30 minutes
Cook Time: 1 hour
Total Time: Approx 2 hours (including resting time)
Servings: 9 loaves
Equipment: Large plastic mixing bowl (green/teal), Kettle or water heater, Manual whisk with a plastic handle, Measuring cups (generic plastic), Metal bread pans, Metal baking sheet/tray, TURBO ELECTRIC STYLE convection oven, Bread knife (serrated, wooden handle), Spreader knife, Wooden cutting board

Cooking Tips

• Scalding Cornmeal: Hydrates the cornmeal and achieves the desired texture.
• Water Addition: Add water gradually to maintain the perfect dough consistency.
• Mix Thoroughly: Prevents lumps in the dough.
• Dark Crust: Aim for a distinct crust which is traditional for this bread.

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Pão de Milho Colonial