Portuguese Corn Bread Broa
Experience the rustic charm of Portuguese Corn Bread, also known as Broa—a hearty, golden loaf with a distinctively dense texture and nutty flavor. Crafted with a blend of yellow cornmeal and all-purpose flour, this traditional bread is brought to life with warm water, olive oil, and a touch of sugar to enhance its natural sweetness. The unique hydration of the cornmeal lends a tender crumb, while a double rise ensures a beautifully domed loaf. Perfect for dipping into soups, stews, or as an accompaniment to robust cheeses, this artisanal bread is an inviting blend of rustic simplicity and Old World tradition. Ready in just over an hour and made with pantry staples, Broa is a must-try for bread enthusiasts and lovers of Portuguese cuisine alike!
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Recipe Information
Ingredients
- 250 grams Yellow cornmeal
- 250 grams All-purpose flour
- 300 milliliters Warm water
- 7 grams Active dry yeast
- 10 grams Sugar
- 7 grams Salt
- 15 milliliters Olive oil
Instructions
In a large mixing bowl, combine the cornmeal and salt. Pour in half (150ml) of the warm water and stir until a thick paste forms. Let it sit for 15 minutes to allow the cornmeal to hydrate.
In a small bowl, dissolve the yeast and sugar in the remaining warm water (150ml). Let the mixture sit for 5-10 minutes, or until frothy.
Add the yeast mixture and olive oil to the hydrated cornmeal. Stir gently to combine.
Gradually add the all-purpose flour to the bowl, mixing until a soft dough forms. If the mixture is too sticky, add a little more flour, one tablespoon at a time.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
Preheat your oven to 220°C (428°F). Place a baking stone or an inverted baking sheet in the oven to heat.
Once risen, gently punch down the dough and shape it into a round loaf. Place the loaf onto a sheet of parchment paper.
Let the dough rise again for 30 minutes while the oven preheats.
Carefully transfer the loaf (on the parchment paper) onto the preheated baking stone or sheet. Bake for 30-40 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 and serving.
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 344 mg | 15% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 1.5 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 7 mg | 1% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 87 mg | 2% | |
*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.
