Broa (Portuguese Cornbread)
Recipe information
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Cooking:
15 min.
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Servings per container:
10
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Source:

Ingredients for - Broa (Portuguese Cornbread)

1. Milk, or as needed - 1 ½ cups
2. Unsalted butter - 4 pats
3. White sugar - 2 teaspoons
4. Cornmeal, or as needed - 1 ½ cups
5. Active dry yeast - 1 (.25 ounce) package
6. White sugar - 1 pinch
7. Warm water - ¼ cup
8. All-purpose flour - 3 cups
9. Sea salt - 1 teaspoon
10. Olive oil, or to taste - 1 tablespoon

How to cook deliciously - Broa (Portuguese Cornbread)

1. Stage

Heat milk in a small saucepan over medium heat until it begins to bubble. Whisk in butter and 2 teaspoons sugar. Add cornmeal and whisk until mixture reaches a thick, sauce-like consistency. Remove from heat and let cool to room temperature.

2. Stage

In the meantime, sprinkle yeast and a pinch of sugar over warm water. Stir and let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

3. Stage

Combine flour and salt in the bowl of a stand mixture fitted with the dough hook. Add the yeast mixture and mix on low speed. Slowly pour in the milk mixture. Knead into a slightly dense dough. Remove from the bowl and roll into a ball.

4. Stage

Grease the sides of a bowl or pot with olive oil and add the dough. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours.

5. Stage

Punch dough down and roll into 2 boules, or flat-bottomed balls. Place boules on a baking sheet lined with a silicone mat. Sprinkle tops with flour and cover with plastic wrap again. Let rise until puffy, about 1 hour.

6. Stage

Preheat the oven to 500 degrees F (260 degrees C). Fill an oven-proof pot with 4 to 5 cups water and place on the bottom rack of the preheating oven.

7. Stage

Cut 4 shallow slits into the tops of the puffed bread boules in a cross pattern, 2 parallel lines up and 2 across.

8. Stage

Bake in the preheated oven for 10 minutes. Spritz tops with water from a spray bottle. Reduce oven temperature to 400 degrees F (200 degrees C) and continue baking until crusts are a deep brown, about 20 minutes. Remove breads from the pan and let cool for 20 minutes.