Pao De Milho Portuguese Cornbread
Experience the rustic charm of traditional Portuguese baking with Pão de Milho, a hearty and flavorful cornbread that’s a staple in Portuguese cuisine. This golden loaf combines the earthy richness of cornmeal with the delicate softness of all-purpose flour, yielding a perfectly balanced texture that’s both tender and satisfyingly dense. Hydrating the cornmeal beforehand enhances its flavor, while olive oil adds a hint of Mediterranean elegance. With an aromatic crust and a warm, chewy interior, this artisan-style bread is perfect for pairing with soups, stews, or simply enjoyed with a drizzle of olive oil. Easy to make yet deeply authentic, this Pão de Milho recipe brings the soul of Portugal straight to your kitchen, making it an ideal choice for bread lovers looking to expand their repertoire.
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Recipe Information
Ingredients
- 300 grams Cornmeal
- 200 grams All-purpose flour
- 7 grams Instant yeast
- 8 grams Salt
- 500 ml Warm water
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the cornmeal and warm water (around 45°C or 113°F). Stir well and let it sit for 10 minutes to hydrate the cornmeal.
After 10 minutes, add the all-purpose flour, instant yeast, and salt to the hydrated cornmeal. Mix thoroughly until a rough dough comes together.
Add the olive oil and knead the dough by hand or with a stand mixer fitted with a dough hook for about 8-10 minutes, until the dough is smooth and elastic. Add a little extra flour as needed if the dough is too sticky.
Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place for 1-1.5 hours, or until it doubles in size.
Preheat the oven to 220°C (425°F) and place a baking stone or heavy baking sheet inside to heat up.
Turn the dough out onto a lightly floured surface, shape it into a round or oval loaf, and place it on a sheet of parchment paper for easy transfer.
Cover the shaped dough with a towel and let it rise for another 30 minutes until slightly puffed.
Using a sharp knife or razor blade, score the top of the dough with a slash or cross to allow for expansion during baking.
Carefully transfer the dough (with the parchment paper) onto the preheated baking stone or baking sheet. Bake for 40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3173 mg | 138% | |
| Total Carbohydrate | 393.8 g | 143% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 2.2 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 720 mg | 15% | |
*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.
