Known by its traditional name, Broa bread, this Portuguese cornbread is a dense, moist yeast bread. With a texture similar to rye bread, this bread is made purely from a blend of corn and wheat flour. Give your dough plenty of time to rise so that the yeast has time to react with the other ingredients giving your bread a lovely rise and texture. Expert tip, you will know your bread is done baking when it sounds hollow when you tap on the bottom.
- 7 grams dry active yeast
- 400 milliliters warm water
- 250 grams corn flour
- 425 grams all purpose flour
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- In a large bowl, add the yeast and 250 milliliters water. Mix.
- Add 125 grams corn flour and 50 grams all-purpose flour. Mix. Cover with plastic wrap and let sit 45 minutes until bubbles form.
- Beat in the remaining 150 milliliters of water and the olive oil.
- Then beat in the remaining 125 grams corn flour, 375 grams all purpose flour, and salt. Turn out onto a lightly floured work surface and knead until smooth and elastic about 10 minutes.
- Transfer the dough into a lightly oiled large bowl, cover with a damp cloth, and let sit about 1 hour until the dough has doubled in volume.
- Turn out the dough again and punch it down to release the air. Form it into a ball and set it seam side down on a baking sheet covered in parchment paper. Sprinkle flour on top, cover again with a damp cloth, and let sit about 1 hour until the top starts to crack.
- Preheat the oven to 230 degrees Celsius.
- Bake 15 minutes then lower the heat to 220 degrees Celsius and bake another 20 minutes.
- Bread is done when you beat the bottom and it sounds hollow.
PER SERVING *
|Calories680Calories from Fat90|
|% DAILY VALUE*|
|Calories from Fat90|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.