Classic Portuguese Cornbread (Broa)
Broa, a traditional Portuguese cornbread, boasts a unique blend of yellow cornmeal and all-purpose flour, resulting in a rustic loaf with a deliciously hearty flavor. This bread's slightly sweet and nutty profile pairs perfectly with hearty soups or stews, making it a staple in Portuguese households. The double fermentation process gives it a wonderful texture and aroma, while the use of olive oil enhances its rich taste. Serve it warm with butter or enjoy it on its own as a delightful addition to any meal.
10
Servings
210
Calories
9
Ingredients
Ingredients
yellow cornmeal
1 1/2 cups (pulverized in a blender until fine)
salt
1/2 teaspoon
boiling water
1 cup
olive oil
1 tablespoon
olive oil
1 teaspoon
active dry yeast
1/4 ounce
sugar
1 teaspoon
water
1/4 cup (110 to 115 degrees)
all-purpose flour
1 3/4 to 2 cups
Instructions
1
In a large mixing bowl, combine 1 cup of the finely pulverized cornmeal, the salt, and boiling water. Stir vigorously until the mixture is smooth and well-combined. Incorporate 1 tablespoon of olive oil and let the mixture cool to a lukewarm temperature.
2
In a separate small bowl, sprinkle the active dry yeast and sugar over 1/4 cup of lukewarm water (110 to 115 degrees). Let it sit for 2 to 3 minutes, and then stir until the yeast is fully dissolved. Place this bowl in a warm, draft-free area for 8 to 10 minutes, or until the yeast has doubled in volume and is frothy.
3
Once the yeast has activated, stir it into the cooled cornmeal mixture. Gradually add the remaining 1/2 cup of cornmeal and 1 cup of all-purpose flour while stirring constantly. Once combined, gather the dough into a ball and place it in a clean bowl. Cover it with a towel and allow it to rise in the warm place for about 30 minutes, or until it doubles in size.
4
While the dough is rising, coat the bottom and sides of a 9-inch pie pan with the remaining 1 teaspoon of olive oil using a pastry brush. After the dough has risen, turn it out onto a lightly floured surface and punch it down gently to release any air. Knead the dough by pressing it down with the heel of your hand, pushing it forward, and folding it back on itself for about 5 minutes. You can gradually add up to 1 cup more flour until the dough is firm but not stiff.
5
Shape the dough into a round, flat loaf and place it in the greased pan. Cover it with a towel and allow it to rise in the draft-free place for another 30 minutes until it doubles in size once again.
6
Preheat your oven to 350°F (175°C). Bake the bread in the preheated oven for approximately 40 minutes, or until the top is golden brown and sounds hollow when tapped. Once baked, transfer the cornbread to a wire rack to cool before slicing.
Nutrition Information
2g
Fat
42g
Carbs
7g
Protein
2g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Classic Portuguese Cornbread or Broa?
Broa is a traditional Portuguese cornbread made with a blend of yellow cornmeal and all-purpose flour, resulting in a rustic loaf with a hearty flavor.
How many servings does this recipe make?
This recipe makes 10 servings.
How many calories are in a serving of Portuguese Cornbread?
There are 210 calories per serving.
What is the fat content per serving?
Each serving contains 2g of fat.
How many carbohydrates are in one serving of Broa?
There are 42g of carbohydrates per serving.
How much protein is in a serving of this bread?
This recipe provides 7g of protein per serving.
How much fiber is in the Portuguese Cornbread?
There are 2g of fiber per serving.
How much sugar is in each serving?
There is 1g of sugar per serving.
How should the cornmeal be prepared for this recipe?
The yellow cornmeal should be pulverized in a blender until it is fine.
How much yellow cornmeal is required?
The recipe calls for 1 1/2 cups of yellow cornmeal.
What is the first step in making the cornmeal mixture?
In a large mixing bowl, combine 1 cup of pulverized cornmeal, salt, and boiling water, stirring until smooth.
Why is boiling water used?
Boiling water is used to hydrate the cornmeal and create a smooth base for the dough.
How much olive oil is used in the dough?
One tablespoon of olive oil is incorporated into the cornmeal mixture.
What type of yeast is used for Broa?
The recipe requires 1/4 ounce of active dry yeast.
What temperature should the water be for activating the yeast?
The water should be lukewarm, specifically between 110 to 115 degrees Fahrenheit.
How do you activate the yeast?
Sprinkle the yeast and sugar over lukewarm water, let sit for 2-3 minutes, then stir and let sit in a warm area for 8-10 minutes until frothy.
How do you know the yeast is ready?
The yeast is ready when it has doubled in volume and appears frothy.
How much all-purpose flour is needed?
The recipe uses between 1 3/4 to 2 cups of all-purpose flour total.
How long is the first rise for the dough?
The dough should rise in a warm place for about 30 minutes, or until it doubles in size.
What size pan is used for baking the bread?
A 9-inch pie pan is used for baking.
How do you prepare the baking pan?
Coat the bottom and sides of the 9-inch pie pan with 1 teaspoon of olive oil.
How long should the dough be kneaded?
The dough should be kneaded for about 5 minutes until it is firm but not stiff.
What is the shape of the Broa loaf?
The dough is shaped into a round, flat loaf before the second rise.
How long is the second rise?
The second rise lasts about 30 minutes until the dough doubles in size once more.
What is the baking temperature for Portuguese Cornbread?
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long does the bread take to bake?
The bread bakes for approximately 40 minutes.
How can you tell if the bread is fully cooked?
The top should be golden brown and the bread should sound hollow when tapped.
What is the texture of Portuguese Cornbread?
The double fermentation process gives it a wonderful texture and aroma with a rustic profile.
What are some serving suggestions for Broa?
Serve it warm with butter or alongside hearty soups and stews.
Does the recipe use any sugar?
Yes, 1 teaspoon of sugar is used to help activate the yeast.