Broa Portuguese Cornbread
Discover the heartwarming flavors of Broa, a traditional Portuguese cornbread that beautifully combines rustic charm with wholesome ingredients. Made with a mix of cornmeal, all-purpose flour, and whole wheat flour, this bread boasts a slightly dense yet tender crumb that's perfect for soaking up soups and stews or serving alongside your favorite cheeses and spreads. The recipe begins with a unique method of hydrating the cornmeal with boiling water, giving the bread its distinctively moist texture and earthy flavor. Leavened with dry active yeast and a touch of granulated sugar, the dough is kneaded until smooth and baked to golden perfection, developing a satisfyingly crisp crust. Ideal for gatherings or cozy family meals, Broa showcases the soulful simplicity of Portuguese cuisine while offering a delightful twist to your bread-making repertoire. Bake a loaf today and savor its rich, rustic heritage in every bite!
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Ingredients
- 300 grams Cornmeal (fine or medium grind)
- 500 ml Boiling water
- 200 grams All-purpose flour
- 100 grams Whole wheat flour
- 10 grams Dry active yeast
- 1 teaspoon Granulated sugar
- 2 teaspoons Salt
- 200 ml Warm water (about 40°C/105°F)
Directions
Step 1
In a large mixing bowl, add the cornmeal and pour the boiling water over it. Stir well until combined. Let the mixture cool to room temperature, about 15-20 minutes.
Step 2
In a small bowl, dissolve the yeast and sugar in the warm water. Let the yeast sit for about 5-10 minutes until foamy.
Step 3
Once the cornmeal mixture has cooled, add the all-purpose flour, whole wheat flour, salt, and the activated yeast mixture to the bowl.
Step 4
Mix the dough until it comes together. Transfer to a floured surface and knead for about 10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more all-purpose flour, 1 tablespoon at a time.
Step 5
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap. Allow it to proof in a warm spot for about 1 hour, or until it doubles in size.
Step 6
Preheat your oven to 220°C (425°F). Place a baking stone or an upside-down baking sheet in the oven to heat up.
Step 7
Punch down the dough and reshape it into a round loaf. Place the loaf on a piece of parchment paper and let it rise for another 30 minutes.
Step 8
Transfer the loaf (with the parchment paper) onto the hot baking stone or sheet in the oven. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 9
Remove from the oven and let the bread cool on a wire rack before slicing. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (1230.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1884 |
| Total Fat 14.1g | 0% |
| Saturated Fat 2.1g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 4749.9mg | 0% |
| Total Carbohydrate 398.9g | 0% |
| Dietary Fiber 29.3g | 0% |
| Total Sugars 6.4g | |
| Protein 46.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 48.1mg | 0% |
| Iron 16.0mg | 0% |
| Potassium 841.8mg | 0% |
Source of Calories