PORTUGUESE CORNBREAD
Also known as broa, a yeasted cornbread, goes well with soup, eggs, and fish.
Provided by Stephen Almas
Categories Bread Yeast Bread Recipes
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- In a small bowl, sprinkle or crumble yeast and sugar over the lukewarm water. Let stand for 2 or 3 minutes, then stir to dissolve. Set the bowl in a warm, draft-free place for 8 to 10 minutes, or until yeast doubles in volume.
- Pulverize the cornmeal in a blender until fine.
- In a large mixing bowl, combine 1 cup cornmeal, salt, and boiling water. Stir vigorously until smooth. Stir in 1 tablespoon olive oil. Cool mixture to lukewarm. Stir proofed yeast into the cornmeal mixture. Gradually add 1/2 cup cornmeal and flour. Gather the dough into a ball, and place it in a greased bowl. Cover. Set it aside in a warm place for about 30 minutes, or until doubled in bulk.
- With a pastry brush, coat the bottom and sides of a 9 inch pie pan with remaining 1 tablespoon olive oil. Turn the dough out into pie pan, and cover. Let it rise in a warm place for another 30 minutes, or until it doubles in bulk again.
- Bake in the middle of a preheated 350 degree F (175 degree C) oven for 40 minutes, or until top is golden. Transfer to a rack to cool.
Nutrition Facts : Calories 154 calories, Carbohydrate 28.2 g, Fat 3 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 0.4 g, Sodium 296.8 mg, Sugar 0.5 g
BROA (PORTUGUESE CORNBREAD)
This Portuguese cornbread is amazing with soup. Deserves to be more popular than it is.
Provided by Brian Genest
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h20m
Yield 10
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cut 4 shallow slits into the tops of the puffed bread boules in a cross pattern, 2 parallel lines up and 2 across.
- 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.
Nutrition Facts : Calories 257 calories, Carbohydrate 47.3 g, Cholesterol 6.3 mg, Fat 4.2 g, Fiber 2 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 189 mg, Sugar 2.5 g
PORTUGUESE CORNBREAD - BROA
A traditional Portuguese cornbread, this yeast bread has the wholesome rustic flavor and texture that suitably accompanies soups. I found this for ZWT on a website of traditional Portuguese foods.
Provided by momaphet
Categories Yeast Breads
Time 2h10m
Yield 1 9" Broa
Number Of Ingredients 9
Steps:
- In a large mixing bowl combine 1 cup of the cornmeal, the salt and boiling water and stir vigorously until smooth. Stir in 1 tablespoon of the olive oil, then cool to lukewarm. In a small bowl, sprinkle the yeast and sugar over the lukewarm water.
- Let it stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm draft-free place, such as an unlighted oven, for 8 to 10 minutes, or until the yeast doubles in volume.
- Stir the yeast into the cornmeal mixture. Stirring constantly, gradually add the remaining ½ cup of cornmeal and 1 cup of the flour. Gather the dough into a ball, place it in a bowl and drape a towel over it. Set it aside in the draft-free place for about 30 minutes, or until it doubles in bulk.
- With a pastry brush, coat the bottom and sides of a 9-inch pie pan with the remaining 1 teaspoon of olive oil. Turn the dough out on a lightly floured surface and punch it down. Then knead it by pressing it down with the heel of your hand, pushing it forward and folding it back on itself repeatedly for about 5 minutes, meanwhile adding up to 1 cup more flour to make a firm but not stiff dough.
- Pat and shape it into a round flat loaf and place it in the greased pan. Drape a towel over it and set it aside in the draft free place for about 30 minutes, or until it doubles in bulk again.
- Preheat the oven to 350°. Bake the bread in the middle of the oven for 40 minutes, or until the top is golden. Transfer it to a rack to cool.
BROA - PORTUGUESE CORNBREAD
Good stuff. My parents like to put a slice of it at the bottom of their soup plate and eat it with their soup. Recipe taken from the Food Network's website.
Provided by Evamyth
Categories Yeast Breads
Time 3h45m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Combine the yeast, sugar, and the warm water in a large bowl until the yeast is dissolved and foamy, about 5 to 10 minutes.
- In a large mixing bowl, combine the cornmeal and salt with the boiling water. Beat vigorously with a wooden spoon to blend. Add the melted butter and mix to incorporate. Now, pour the yeast mixture into the cornmeal mixture, stirring to combine. Gradually add the flour, mixing well after each addition. Add a couple of tablespoons of water if the dough feels dry and doesn't come together easily. Continue to mix until a dough forms into a ball. Turn the dough out onto a lightly floured surface and knead, adding just enough flour to keep the dough from sticking, until smooth and elastic, about 5 to 10 minutes.
- Grease a large bowl with oil and transfer the dough to the bowl, brush the top with more oil so it is completely coated. Cover the dough with a kitchen towel and let it rise in a warm place until doubled in bulk, about 11/2 hours.
- Turn the dough out onto the floured surface and knead briefly, 3 or 4 times, to punch out the air. Gather the dough into a ball and shape it into a round loaf. Cover the dough with a kitchen towel and let rise again until doubled in bulk, about 1 hour.
- Preheat the oven to 400 degrees F. and place a pizza stone in the oven to heat up.
- Put the dough round on the pizza stone and brush the top with oil. Sprinkle the top of the bread with coarse salt. Bake in middle of the oven for 40 to 50 minutes until the bread is golden brown and bottom sounds hollow when tapped. *To recreate the steam effect from authentic Portuguese brick ovens, spray the bread and oven walls with cold water every 10 minutes. Transfer the bread to a wire rack to cool.
PORTUGUESE CORN BREAD (BROA)
This is from Carol Robertson's "Portuguese Cooking". The author shared that this is not like American corn bread and is often served with Potato and Kale soup. I can't wait to try it!
Provided by Acerast
Categories Yeast Breads
Time 2h55m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl combine yeast, sugar and 1/4 cup of the water; set aside.
- In a large bowl stir together the remaining water, milk, salt, olive oil and cornmeal.
- Add the yeast mixture to the cornmeal, stirring until combined.
- Slowly add the flour, a little at a time, until you have a soft dough that is not too sticky to work with. Adjust more or less flour as needed.
- Turn the dough out onto a floured surface and knead 5 minutes.
- Place in a greased bowl, cover and let rise in a warm place for 1 hour or until double in bulk.
- Punch dough down, knead for 5 minutes.
- Grease a 9-inch round pie pan.
- Form dough into a round loaf that will fit into the pan. Place in the pan and cover, allowing to rise again in a warm place until double in bulk (about 1 hour).
- Preheat the oven to 350°F.
- Bake for 40 minutes or until it sounds hollow when tapped.
- Cool on a rack.
NO-KNEAD BROA (PORTUGUESE CORN BREAD)
Broa is a very rustic recipe from Portugal and bears little resemblence to American southern corn bread. It's a very dense loaf that's perfect for sopping up hearty soups. Another great recipe from Artisan Bread in Five Minutes a Day cookbook.
Provided by Galley Wench
Categories Yeast Breads
Time 35m
Yield 4 1 lb. loaves
Number Of Ingredients 8
Steps:
- MIXING INSTRUCTIONS:.
- Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food container.
- Add oil and honey.
- Mix in the remaining dry ingredients without kneading, usings a spoon or a heavy-duty stand mixer with dough hook.
- Note:: If not using a mixer you may need to use wet hands to incorporate the last bit of the flour.
- Cover (not airthight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used immediately after rising, however it is easier to handle when cold.
- Refrigerate in a lidded (not airtight) container and use over the next 7 days.
- BAKING INSTRUCTIONS:.
- Dust the surface of the refrigerated dough with flour and cut off a grapefruit size piece (1 lb.).
- Dust with more flour and quickily shape into a ball by stretching the surface of dough around to the bottom on all four sides, roating the ball a quarter-turn as you go.
- Flatten the top slightly and allow to rest on a cornmeal-covered pizza peel for 40 minutes.
- Twenty minutes before baking time, preheat oven to 450º F, with a baking stone placed on the middle rack.
- Place a cast iron skillet or empty broiler tray on the bottom rack.
- Sprinkle loaf liberally with cornmeal and slash the top using a serrated bread knife.
- Slide loaf directly onto the hot stone.
- Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door.
- Bake for about 30 minutes or until top of crust is dark brown and firm. Smaller or larger loaves will require adjustments in baking time.
- Remove from oven and cool on wire rack.
- Allow to cool before slicing.
PORTUGUESE CORNBREAD: BROA
Provided by Tyler Florence
Categories side-dish
Yield 1 (8-inch) round loaf
Number Of Ingredients 10
Steps:
- In a small bowl combine the yeast, sugar, and the warm water in a large bowl until the yeast is dissolved and foamy, about 5 to 10 minutes.
- In a large mixing bowl, combine the cornmeal and salt with the boiling water. Beat vigorously with a wooden spoon to blend. Add the melted butter and mix to incorporate. Now, pour the yeast mixture into the cornmeal mixture, stirring to combine. Gradually add the flour, mixing well after each addition. Add a couple of tablespoons of water if the dough feels dry and doesn't come together easily. Continue to mix until a dough forms into a ball. Turn the dough out onto a lightly floured surface and knead, adding just enough flour to keep the dough from sticking, until smooth and elastic, about 5 to 10 minutes.
- Grease a large bowl with oil and transfer the dough to the bowl, brush the top with more oil so it is completely coated. Cover the dough with a kitchen towel and let it rise in a warm place until doubled in bulk, about 11/2 hours.
- Turn the dough out onto the floured surface and knead briefly, 3 or 4 times, to punch out the air. Gather the dough into a ball and shape it into a round loaf. Cover the dough with a kitchen towel and let rise again until doubled in bulk, about 1 hour.
- Preheat the oven to 400 degrees F. and place a pizza stone in the oven to heat up.
- Put the dough round on the pizza stone and brush the top with oil. Sprinkle the top of the bread with coarse salt. Bake in middle of the oven for 40 to 50 minutes until the bread is golden brown and bottom sounds hollow when tapped. *To recreate the steam effect from authentic Portuguese brick ovens, spray the bread and oven walls with cold water every 10 minutes. Transfer the bread to a wire rack to cool.
PORTUGUESE CORN BREAD FOR THE BREAD MACHINE (BROA)
Based on a recipe from Madge Rosenberg's delightful cookbook, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says, "Light, grainy broa partners chili or a spicy stew or thick soup. Smear a fresh or toasted slice with butter or soft avocado and/or tomato, or ladle a fish stew over toasted broa." The default measurements are for a small 1 pound loaf; I have placed measurements for a large 1 ½ pound loaf in parentheses. Your bread machine may have a basic bread cycle much quicker than the 4 hour one I reference under the cook time. My photo shows it buttered with honey.
Provided by mersaydees
Categories Yeast Breads
Time 4h10m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Stir cornmeal into ½ (or 3/4) cup of the cold water until lumps disappear.
- Add all ingredients to your bread machine in the order recommended by its manufacturer, and select the bread cycle.
PORTUGUESE CORNBREAD (BROA)
Broa is a yeasted cornbread eaten in Portugal. I found this recipe at the excellent 'Lip Smacking Goodness' blog.
Provided by Sarah_Jayne
Categories Yeast Breads
Time 1h40m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Grind cornmeal to a powder in a food processor. You may skip this step, but the product will not be as smooth.
- Mix 1 cup of powdered cornmeal, salt and water until smooth.
- Add olive oil, and cool to lukewarm.
- Blend in the yeast.
- Gradually add the remaining cornmeal and 1 cup flour, mixing constantly.
- Add more flour if dough is still sticky.
- Rise until double in volume.
- Knead until firm.
- Shape into round loaf.
- Rise until double.
- Bake at 350 degrees for about 30 to 40 minutes.
Nutrition Facts : Calories 1733.9, Fat 23.2, SaturatedFat 3.3, Sodium 3570.6, Carbohydrate 336.9, Fiber 23.1, Sugar 1.9, Protein 46.2
PORTUGUESE CORNBREAD (BROA)
Steps:
- 1. Combine the yeast and half the cornmeal in a large mixing bowl. Add 1/2 cup of the water and beat until smooth. Allow to rise in a warm spot until doubled in bulk, 30 to 45 minutes.
- 2. Stir the mixture to deflate it, and add the remaining water, milk, oil, salt and the remaining cornmeal. Stir to combine. Add enough of the flour, 1 cup at a time, to make a soft but workable dough, usually about 5 cups.
- 3. Turn onto a well-floured surface and knead vigorously for 5 minutes, until the dough is smooth and elastic. Shape into a ball and place in a greased bowl, turning it so as to cover all sides lightly with grease. Cover with a clean cloth and allow to rise until double in bulk, about 1 hour.
- 4. Punch the dough down and knead on a well-floured surface for 5 minutes. Replace in the bowl, allow to double in bulk again, then knead for 5 more minutes. Divide the dough in two and form into round balls. Place on a greased baking sheet or in individual greased cake pans and allow to double in bulk again.
- 5. Place a shallow pan of water in the bottom of the oven and preheat to 500 degrees F. Place the loaves in the center of the oven and bake for 15 minutes.
- 6. Reduce the oven temperature to 400 degrees F and bake an additional 15 minutes. Once the loaves are browned and produce a hollow sound when thumped, remove to cooling racks.
PORTUGUESE CORN BREAD (BROA)
The outside of a loaf of this Portuguese cornbread (Broa) is dark and crusty. The inside, however, is chewy and moist, but not the least bit airy.
Provided by Wendy Ponte
Categories Bread
Time 4h5m
Number Of Ingredients 7
Steps:
- Prepare the sponge: dissolve the yeast in the warm water and set aside for 10 minutes. Mix in the ½ tablespoon flour, cover, and set aside for 1 hour.
- Place the cornflour in a large bowl. Dissolve the salt in 2 ½ cups of the boiling water. Pour the salted water over the cornflour and, stirring quickly, mix them thoroughly; make sure all flour is moistened. It should look like lumpy mashed potatoes. Set aside until it is cool enough to handle, about 15 or 20 minutes.
- When the cornflour has cooled, gradually mix in the all-purpose flour, the yeast sponge, and an additional ¼ cup of the remaining water, which should be just tepid at this point. Mix until the dough comes together. If the dough seems a little dry, mix in more of the remaining water to make the dough more pliable. Use as little of the water as you can. Knead the dough in the bowl for about 10 minutes. It will feel sticky. Dust the dough with flour and cover it with a clean dishtowel. Set it aside in a warm, draft-free spot to rise until double, about 2 ½ hours.
- Preheat the oven to 500 F.
- When the dough has doubled, do not punch down. Divide it into 2 pieces carefully, without deflating the dough.
- Swirl some water in another bowl, pour it out, and sprinkle some flour in the bowl to stick to the sides. Place one piece of the dough in the bowl and roll it around to shape it into a rough ball. Invert the bowl over a round cake pan or metal pie plate. Repeat with the other piece.
- Place the pans no the middle rack of the oven and bake for 35 to 45 minutes. The bottom should sound hollow when tapped and the outside of the loaf a golden brown color. Allow to cool for 20 minutes before cutting.
Nutrition Facts : Calories 167 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, Sodium 331 mg, Sugar 0 g, Fat 1 g, ServingSize 2 loaves (20 servings), UnsaturatedFat 0 g
BROA DE MILHO (PORTUGUESE CORN AND RYE BREAD)
Broa de milho is a hearty corn and rye bread that's perfect for dipping in stews and for avocado toast. This bread is "no-knead" and has no final proof. The baking approach is simple and it tastes delicious.
Provided by Melissa Johnson
Categories Recipes
Time 1h40m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Hydrate the corn flour with the boiling water, 1 hour, covered.
- Thoroughly mix all of the ingredients together (hydrated corn flour, additional water, rye flour, all purpose flour, sourdough starter and salt).
- Cover and let the dough ferment until it's aerated and domed (~6.5 hours in a 70F room). You won't see the dough double, but it will become domed and aerated.
- Preheat your oven to 400F with a stone/steel/baking sheet in it.
- Divide the dough in two, and place half in a floured bowl. Flour the top of the dough.
- Flip and swirl the dough in the bowl until you have a smooth loaf.
- Slide the dough onto a floured peel or parchment and place it in the oven on the hot stone.
- Repeat with the second half of the dough.
- Bake the loaves at 400F for 1 hour.
- The crust will be crunchy and the inside temperature should be over 205F.
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- Mix the yeast and salt with the water in a five-quart bowl, or preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don’t worry about getting it all to dissolve. (I added the yeast, then the flour and then the salt on top of the flour to avoid killing any of the yeast, but apparently this is unnecessary.)
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- Pour the water over the corn flour and stir until all the flour has been hydrated. Let it cool to room temperature. About one hour
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Reviews 12Total Time 1 hrServings 4
- First, stir the dry yeast with the sugar into 1 cup of lukewarm water. Keep aside for approximately 5 to 10 minutes. The mixture will turn a bit foamy.
- Meanwhile, in a large bowl, mix the flour, the cornmeal, salt, butter or oil, and the fennel seeds (optional). Pour the yeast mixture and the other cup of lukewarm water or warm milk over the flour/meal and butter/oil mixture. Mix everything together and knead -- scraping everything from the bottom and sides of the bowl-- until obtaining a homogeneous and sticky dough. Cover the bowl with a kitchen towel and store in a warm place for 60 minutes, permitting the dough to rise. I stored mine in a very lightly warm oven, which I had preheated to a low temperature for a few minutes and then turned off.
- After 60 minutes, punch down the risen dough to release the air, dusting with the extra all-purpose or bread flour little by little and kneading slowly. Make 4 round loaves from the dough. Flatten a bit (the dough will be soft and elastic but not that sticky anymore, permitting it to be formed into balls). Place the loaves on a baking sheet lined with parchment paper, cover with a wet kitchen towel, and let the loaves rest for an additional 60 minutes in a warm place.
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- In a large bowl, add the cornmeal. Slowly pour in the boiling water and mix until absorbed. Let sit for 30 minutes.
- In a small bowl, sprinkle yeast over remaining water (105-115 degrees F). After a minute, stir to combine and let sit until frothy, about 10 minutes.
- Knead the flour, salt, and frothy yeast into the cornmeal. Continue to knead for 10-15 minutes to bring the dough together. Cover and let rise until doubled, about 1 hour.
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