Portuguese Cornbread Broa
Discover the rustic charm of Portuguese Cornbread, or Broa, a traditional bread that perfectly balances a hearty texture with a tender crumb. Made with a blend of cornmeal and bread flour, this unique bread boasts a slightly sweet, earthy flavor from its cornmeal base, while a touch of sugar enhances its delicate sweetness. The slow rise and the use of active dry yeast yield a beautifully airy interior contrasted by a golden, crusty exterior. Perfect for serving alongside soups, stews, or simply with a pat of butter, this loaf is as versatile as it is satisfying. With its warm, homemade comfort and easy-to-follow steps, Broa opens the door to a slice of authentic Portuguese cuisine right from your own kitchen.
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Recipe Information
Ingredients
- 300 grams cornmeal
- 200 grams bread flour
- 375 ml warm water
- 7 grams active dry yeast
- 8 grams salt
- 10 grams sugar
Instructions
In a large mixing bowl, combine the cornmeal and 125 ml of boiling water. Stir until the mixture is fully hydrated and forms a thick paste. Allow it to cool to room temperature.
In a small bowl, dissolve the yeast and sugar in 250 ml of warm water. Let it sit for 5-10 minutes until it becomes frothy.
Once the cornmeal mixture has cooled, gradually mix in the frothy yeast mixture.
Add in the bread flour and salt. Stir until the dough begins to come together.
Turn the dough out onto a floured surface, and knead for about 8-10 minutes until the dough is smooth and elastic. The dough should feel slightly sticky but manageable.
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 hour or until it has doubled in size.
Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down and shape it into a round loaf. Place the loaf onto the prepared baking sheet.
Lightly dust the top of the loaf with flour and, if desired, score the top with a sharp knife to create a decorative pattern.
Bake the bread in the preheated oven for 35-40 minutes or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool on a wire rack for at least 20 minutes before slicing.
Serve warm or at room temperature with butter, soups, or stews.
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3176 mg | 138% | |
| Total Carbohydrate | 402.9 g | 147% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 12.4 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 767 mg | 16% | |
*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.
