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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Recipe Information
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)
Instructions
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.
In a small bowl, dissolve the yeast and sugar in the warm water. Let the yeast sit for about 5-10 minutes until foamy.
Once the cornmeal mixture has cooled, add the all-purpose flour, whole wheat flour, salt, and the activated yeast mixture to the bowl.
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.
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.
Preheat your oven to 220°C (425°F). Place a baking stone or an upside-down baking sheet in the oven to heat up.
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.
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.
Remove from the oven and let the bread cool on a wire rack before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4750 mg | 207% | |
| Total Carbohydrate | 398.9 g | 145% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 6.4 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 842 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
