Not all cornbread is quick bread. This Portuguese cornbread uses yeast and gives a soft and delicious loaf which slices beautifully. Written recipe at www.thebreadkit...
Ms.Tittli your a celebratie here! I did hair for all my career but was born in a bzkery family so, I knew how to bake on a level. I was diagnosed with muscular dystrophy later in life, allowing to finish at my salon at the appropriate time. I then began doing baking for my home and my children! The requests rolled in for my brioch , challah and amish breads as well as for my fathers Crusty Hungariantable bread! Your poingers and you recap on braiding breads made my memory jog! I bought 2 Bosch mixers to kned the doughs for me, my wife and I take it to the oven 😉😀 💟💖💜😉💗🎂 we want you toknow ho much we thank you S every bit helps!!!
We get this bread here in Melbourne at our hot bread shops. I love it but it is almost double the price of regular white loaves & not available every day. Thank you Titli for demonstrating how to make it. I will give it a go :)
Titli, isn't it lovely when you share a recipe from a country and there's always that someone who happens to know everything about it and starts commenting that you've done it all wrong and the recipe is not like you've made it at all and bla bla bla, instead of giving it a try and discover how good it is titli's style? Good gracious! *rolls eyes*
This cornbread looks delicious no matter if it is from Portugal or Italy. I'm going to try it the same way I see it here and then make a picture. Thank you for this wonderful yummy bread! ♡ ♡ ♡ ♡ ♡ God bless you. ♡
I'm a poor bread baker but this one always turns out great for me. In my recipe file I list it as "tomato soup bread" because if we're having tomato soup we have this bread.
Years ago one of the brand name companies sold a cornbread loaf at our local grocery store. Well I guess it didn’t go over well as I haven’t been able to find it in five years. I’ve been so disappointed and than I came across your video. YAY I AM SO HAPPY. It is a keeper
the very first bread i made and i was so happy because it turned out amazing! it wasn’t as golden as yours, instead it was grayish plus there wasn’t enough salt to my liking but thank you so much for your recipe, you are so sweet!
Made it the other day and it worked out perfectly. Had the oven at 250c by mistake to start and turned it down and opened the door a bit but it was amazing.
***** : Another delicious bread recipe! Thank you. I'd love to see a recipe for piadina and maybe some fillings(?!). Greedy? You bet! Big fan of your work! =)
i'm going to try putting a cup or cornmeal in my no-knead recipe and see how it works out. i love that super dense loaf with the crispy crust... the real trick is NOT eating the whole in a day!
Hi titli do you think this would work with fine semolina? Instead of the cornmeal just wondered lol. Also I would love it if you could bake those big round greek breads sold in the uk they are all over the place, I don't know the name of them,I miss them and would love to see you make one. Thanks titli have a good day.👍
looks so beautiful and delicious!!!!!!!! perhaps you can add some cooked corn and even some cheese and some dry herbs to the dough as well!!!!!!! Thank you so very much War Lord!!!!!!!!
Hi thank you for your recipe for the corn bread. It looks amazing. I got side tracked and completely forgot to do one of the steps. How critical is the step after you sprinkle with cornmeal and it’s supposed to sit with a bowl over the bread for a period of time. I just put it to bake. Waiting for the results now.😮
Hi Titli, thanks for sharing this lovely recipe. We love Cornmeal bread. Instead of white bread flour, which I don’t have handy, can I use all purpose flour instead? Thanks so much.
Thank you again for one of your brilliant recipes I do hope that you and your family are well and coping with this current situation. We look forward to the time when God will fulfil his promise at Psalms 37. 10, 11. When God like yeast will permeate every aspect of society and eradicate every disease.
I'm sorry, but the Portuguese Cornbread is not exactly like that. You need to used boiling water to mix both flours, and than let it cool dawn before adding the yeast mixture. It completly changes the consistency of the final loaf. We call it "broa", and it doesn't have the consistency of bread like the one you've made; the crumbs is a lot more denser and heavy.
***** You are right about the amount of corn meal, but broa is heavier mainly because of the boiling water. In some regions of Portugal we use also some rye in the mixture. I love your work, and I love your videos, and I'm sure you know a lot more about bread than I do, but I would like to give you a broa recipe, the real Portuguese Cornbread. You can fin the recipe here zinedepao.pt/17464.html?thread=204088#t204088, but it is in Portuguese. Here is a very poor translation: 2kg corn meal 800g wheat flour 300g rye flour 60g fresh yeast, or 20g dry yeast 50g of sea salt and about 2 litres of hot (boiling) water Mix half of the water with the corn meal and let it cool. Then add the rest of the ingredients, except the yeast, and knead, adding the remaining water slowly. Then add the yeast and knead until soft and smooth. Of course you can use some of the water to dissolve the yeast. The boiling water in important to the corn meal. Sprinkle the dough with flour and let it rest a bit. When you notice small cracks in the flour the dough is ready, Shape the loafs and sprinkle with a little flour and let it rest again. When they start to crack again they are ready to bake at 240ºC (normal oven) for at least 30 minutes. I already try this recipe at home and it is really a good broa. I hope you enjoy!
Ms.Tittli your a celebratie here! I did hair for all my career but was born in a bzkery family so, I knew how to bake on a level.
I was diagnosed with muscular dystrophy later in life, allowing to finish at my salon at the appropriate time. I then began doing baking for my home and my children! The requests rolled in for my brioch , challah and amish breads as well as for my fathers Crusty Hungariantable bread! Your poingers and you recap on braiding breads made my memory jog! I bought 2 Bosch mixers to kned the doughs for me, my wife and I take it to the oven 😉😀 💟💖💜😉💗🎂 we want you toknow ho much we thank you S every bit helps!!!
We get this bread here in Melbourne at our hot bread shops. I love it but it is almost double the price of regular white loaves & not available every day. Thank you Titli for demonstrating how to make it. I will give it a go :)
Titli, isn't it lovely when you share a recipe from a country and there's always that someone who happens to know everything about it and starts commenting that you've done it all wrong and the recipe is not like you've made it at all and bla bla bla, instead of giving it a try and discover how good it is titli's style? Good gracious! *rolls eyes*
Good old Titlee . I had forgotten you.
This cornbread looks delicious no matter if it is from Portugal or Italy. I'm going to try it the same way I see it here and then make a picture. Thank you for this wonderful yummy bread! ♡ ♡ ♡ ♡ ♡ God bless you. ♡
Oh what a great looking bread!! I have to try this to my tomato soup!! thanks!
3:08 ''What little monster!'' lolololol
The accent is lovely!
I'm a poor bread baker but this one always turns out great for me. In my recipe file I list it as "tomato soup bread" because if we're having tomato soup we have this bread.
Years ago one of the brand name companies sold a cornbread loaf at our local grocery store. Well I guess it didn’t go over well as I haven’t been able to find it in five years. I’ve been so disappointed and than I came across your video. YAY I AM SO HAPPY. It is a keeper
Awesome recipe. I can't wait to try it out! Thanks!
Thank you, Titli. I've been hoping you would feature this. I can't wait to make it. Thanks again.
oh i love your accent. You should read books on audible.
Great recipe thanks. The best I have seen, so simple. Waiting to try it out. Can’t beat the Portuguese. Cheers. Llewellyn D’Silva, Swansea UK
Love from Brazil
I've been waiting for this kind of cornbread. Thank you so much for sharing this recipe. I'm gonna bake it soon!
the very first bread i made and i was so happy because it turned out amazing! it wasn’t as golden as yours, instead it was grayish plus there wasn’t enough salt to my liking but thank you so much for your recipe, you are so sweet!
Thank you. I was craving a soft bread like this for months!
Tried this today and we love it! Totally yummy! Thanks Titli!
You're such a Love. The channel is awesome! I'll be trying this one next, just as I have a few others before.You're at the Tops of my list. xoxoxo
What a gorgeous looking loaf!!
What happened to this woman? I used to love her recipes and only came across them again recently. Entertaining and useful content.
Woman? 😶😂🤣😅
Made it the other day and it worked out perfectly. Had the oven at 250c by mistake to start and turned it down and opened the door a bit but it was amazing.
I'm sure it will be absolutely delicious with jam for my breakfast tomorrow morning !!!
Thanks so much
Thanks very nice recepe
Your bread recipes are wonderful. Thank you.
Great presentation made me chuckle 🤭 well done 👍
💚 beautiful thank you
I have to make this it looks fantastic
YAY More odd brummyness!! Now the weekend is awesome ^^
Excellent videos🍞
This is a really nice bread! Looks delicious.
Thank you Titli, I am making it right now. I enjoyed the video a lot :)
***** : Another delicious bread recipe! Thank you. I'd love to see a recipe for piadina and maybe some fillings(?!). Greedy? You bet! Big fan of your work! =)
THANKS ,I LOVEIT
i'm going to try putting a cup or cornmeal in my no-knead recipe and see how it works out. i love that super dense loaf with the crispy crust... the real trick is NOT eating the whole in a day!
Please let us know how it went. Thanks 😊
No eggs? Perfect! Can I add more water in place of cow's milk? Or May I add some nut milk?
Willy, Vegan & HardBeatz Either, but nut milks will add more flavour :-)
Thanks a lot!
Hi titli do you think this would work with fine semolina? Instead of the cornmeal just wondered lol. Also I would love it if you could bake those big round greek breads sold in the uk they are all over the place, I don't know the name of them,I miss them and would love to see you make one. Thanks titli have a good day.👍
looks so beautiful and delicious!!!!!!!! perhaps you can add some cooked corn and even some cheese and some dry herbs to the dough as well!!!!!!! Thank you so very much War Lord!!!!!!!!
Hi thank you for your recipe for the corn bread. It looks amazing. I got side tracked and completely forgot to do one of the steps. How critical is the step after you sprinkle with cornmeal and it’s supposed to sit with a bowl over the bread for a period of time. I just put it to bake. Waiting for the results now.😮
I'm portuguese I love this recipe but can I change the white flour for gluten free flours?
Hi Titli, thanks for sharing this lovely recipe. We love Cornmeal bread.
Instead of white bread flour, which I don’t have handy, can I use all purpose flour instead? Thanks so much.
Yummy ❗ 🍞🌽
I must try it. 😃
It doesnt want to double in size... But its been a long time since i baked bread, maybe next time will be better bus it does smell delicious already
Looks lovely. Can I make this in a bread maker?
What did I do wrong, my dough is super sticky 😞
thank you titli.it is a easy bread recipe
Would buttermilk work on the cold milk ?
Is it possible to make corn bread just with corn flour? without mixing other ones in?
If I were to use my sourdough starter to make a cornbread sourdough with the same amount of ingredients. How much sourdough starter would you suggest?
Thank you again for one of your brilliant recipes I do hope that you and your family are well and coping with this current situation. We look forward to the time when God will fulfil his promise at Psalms 37. 10, 11. When God like yeast will permeate every aspect of society and eradicate every disease.
Chef lukewarm is what ? 25° ,30° 35° ?
agnesdeque 35-40°C
I'm sorry, but the Portuguese Cornbread is not exactly like that.
You need to used boiling water to mix both flours, and than let it cool dawn before adding the yeast mixture. It completly changes the consistency of the final loaf. We call it "broa", and it doesn't have the consistency of bread like the one you've made; the crumbs is a lot more denser and heavy.
Nuno Azoia Broa has a much higher ratio of corn meal to flour - approx 1:1 compared to 1:2 in this bread. That's why broa is heavier.
*****
You are right about the amount of corn meal, but broa is heavier mainly because of the boiling water. In some regions of Portugal we use also some rye in the mixture.
I love your work, and I love your videos, and I'm sure you know a lot more about bread than I do, but I would like to give you a broa recipe, the real Portuguese Cornbread. You can fin the recipe here zinedepao.pt/17464.html?thread=204088#t204088, but it is in Portuguese. Here is a very poor translation:
2kg corn meal
800g wheat flour
300g rye flour
60g fresh yeast, or 20g dry yeast
50g of sea salt
and about 2 litres of hot (boiling) water
Mix half of the water with the corn meal and let it cool. Then add the rest of the ingredients, except the yeast, and knead, adding the remaining water slowly. Then add the yeast and knead until soft and smooth. Of course you can use some of the water to dissolve the yeast. The boiling water in important to the corn meal.
Sprinkle the dough with flour and let it rest a bit. When you notice small cracks in the flour the dough is ready, Shape the loafs and sprinkle with a little flour and let it rest again. When they start to crack again they are ready to bake at 240ºC (normal oven) for at least 30 minutes.
I already try this recipe at home and it is really a good broa. I hope you enjoy!
Spot on. I will continue my search to make Broa.
this is a great video, thanks Titli.
Voice sounds like "footie" from the movie "Mrs Doubtfire
"
Nasty comment
Sounds like Mrs doughtfire
Can you make Vietnamese baguettes?
Good morning sir ; nice dress today !!!!
Nice big bread titli I like so much it's good titli
But it is delicious. It si enough for me and I have plenty
I am Portuguese,, this is your version but not the Portuguese recipe
With all the due respect, are you even Portuguese at all. This is so not the way is made at all! Please educate yourself!