Broa (Portuguese Cornbread) Recipe

Broa (Portuguese Cornbread) Recipe

How To Make Broa (Portuguese Cornbread)

Dark and crusty, this Broa recipe pairs well with a creamy soup. Try this Portuguese cornbread made with cornmeal, flour, and milk in place of wheat bread.

Preparation: 15 minutes
Cooking: 35 minutes
Rising and Cooling Time: 3 hours 30 minutes
Total: 4 hours 20 minutes

Serves:

Ingredients

  • 1cupmilk
  • 4patsunsalted butter
  • 2tspwhite sugar
  • cupscornmeal
  • ¼ozactive dry yeast,(1 package)
  • 1pinchwhite sugar
  • ¼cupwarm water
  • 3cupsall-purpose flour
  • 1tspsea salt
  • 1tbspolive oil,or to taste

Equipments

    Instructions

    1. Heat milk in a small saucepan over medium heat until it begins to bubble. Whisk in butter and 2 teaspoons sugar. Add cornmeal and whisk until mixture reaches a thick, sauce-like consistency. Remove from heat and let cool to room temperature.

    2. Sprinkle yeast and a pinch of sugar over warm water. Stir and let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

    3. Combine flour and salt in the bowl of a stand mixture fitted with the dough hook. Add the yeast mixture and mix on low speed. Slowly pour in the milk mixture. Knead into a slightly dense dough. Remove from the bowl and roll into a ball.

    4. Grease the sides of a bowl or pot with olive oil and add the dough. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours.

    5. Punch dough down and roll into 2 boules, or flat-bottomed balls. Place boules on a baking sheet lined with a silicone mat. Sprinkle tops with flour and cover with plastic wrap again. Let rise until puffy, about 1 hour.

    6. Preheat the oven to 500 degrees F. Fill an oven-proof pot with 4 to 5 cups of water and place on the bottom rack of the preheating oven.

    7. Cut 4 shallow slits into the tops of the puffed bread boules in a cross pattern, 2 parallel lines up and 2 across.

    8. Bake in the preheated oven for 10 minutes. Spritz tops with water from a spray bottle.

    9. Reduce oven temperature to 400 degrees F and continue baking until crusts are a deep brown, about 20 minutes.

    10. Remove bread from the pan and let cool for 20 minutes.

    11. Serve with a hot bowl of soup and enjoy.

    Nutrition

    • Calories: 270.45kcal
    • Fat: 4.60g
    • Saturated Fat: 1.79g
    • Trans Fat: 0.07g
    • Monounsaturated Fat: 1.76g
    • Polyunsaturated Fat: 0.60g
    • Carbohydrates: 49.66g
    • Fiber: 2.12g
    • Sugar: 2.58g
    • Protein: 6.62g
    • Cholesterol: 6.74mg
    • Sodium: 201.88mg
    • Calcium: 34.91mg
    • Potassium: 113.09mg
    • Iron: 2.80mg
    • Vitamin A: 27.49µg
    • Vitamin C: 0.00mg
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