Broa de MilhoPortuguese Cornbread
Broa de milho is a dense Portuguese cornbread made from cornmeal and wheat flour. Scalding the cornmeal before mixing the yeast dough helps hydrate it fully.
Prep
1h 30m
Cook
40m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 350gCorn Flour
- 200gBread Flour
Yeast Mixture
- 7gActive Dry Yeast
- 100mlWater (lukewarm)
Dough
- 350mlWater (lukewarm)
- 10gSalt
- 20mlExtra Virgin Olive Oil
Yeast Mixture
- 10gWhite Sugar
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Stir the active dry yeast and white sugar into the lukewarm water and let it stand until foamy.
- 02
Combine the corn flour, bread flour, and salt in a large bowl.
- 03
Pour in the yeast mixture, lukewarm water, and extra virgin olive oil, then mix until a soft, slightly sticky dough forms.
- 04
Knead briefly until the dough is smooth, then cover and let it rise until noticeably expanded.
- 05
Shape the dough into a round or oval loaf and place it on a lined tray or in a floured baking vessel.
- 06
Bake at 200°C (400°F) until the loaf is deep golden and sounds hollow when tapped on the bottom.
- 07
Let the bread cool before slicing.
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