Portuguese Cornbread
Experience the rustic charm of Portuguese Cornbread, a traditional bread known as *broa* that blends fine yellow cornmeal with all-purpose flour for a perfectly balanced texture. This hearty loaf is brought to life with a touch of olive oil, a hint of sugar, and the earthy depth of active dry yeast. Easy to prepare with minimal ingredients, this recipe involves a simple kneading process to achieve a smooth and elastic dough, followed by a warm, airy rise. Once baked to a golden perfection, the cornbread boasts a delightfully crispy crust and a soft, tender interior, making it ideal for pairing with soups, stews, or simply enjoyed with a smear of butter. Perfect for anyone seeking a taste of Portugal, this homemade bread is a comforting addition to any table.
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Recipe Information
Ingredients
- 300 grams Fine cornmeal (yellow)
- 200 grams All-purpose flour
- 400 milliliters Warm water
- 7 grams Active dry yeast
- 10 grams Sugar
- 10 grams Salt
- 30 milliliters Olive oil
- Extra flour (for dusting)
Instructions
Begin by combining the warm water, sugar, and active dry yeast in a small bowl. Stir gently and allow it to sit for 5-10 minutes until it becomes foamy, indicating that the yeast is active.
In a large mixing bowl, mix together the cornmeal and all-purpose flour. Add the salt and stir to combine.
Create a well in the center of the dry ingredients and pour in the foamy yeast mixture and olive oil.
Using a wooden spoon or your hands, mix the ingredients until a sticky dough forms.
Sprinkle some extra flour on your work surface and transfer the dough onto it. Knead it for 8-10 minutes until the dough becomes smooth and elastic. If the dough is too sticky, sprinkle additional flour sparingly while kneading.
Shape the dough into a round loaf and place it on a parchment-lined baking sheet. Cover it with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours or until it has doubled in size.
Preheat your oven to 220°C (425°F). Once the dough has risen, use a sharp knife to make a shallow cross or crisscross pattern on the top of the loaf.
Bake the bread in the preheated oven for 35-40 minutes or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
2191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3962 mg | 172% | |
| Total Carbohydrate | 411.0 g | 149% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 12.3 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 792 mg | 17% | |
*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.
