Ingredients for Portuguese Corn Bread Broa
- Active Dry Yeast
- 1 tablespoon sugar
- 1 3/4 cups warm water (105-115°F)
- 1/2 cup milk
- 1 teaspoon salt
- 2 tablespoons olive oil
- Yellow Cornmeal
- All Purpose Flour
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How to Make Portuguese Corn Bread Broa
- In a small bowl, combine 1 teaspoon active dry yeast, 1 tablespoon sugar, and 1/4 cup warm water (105-115°F).
- Set aside for 5-10 minutes until foamy.
- In a large bowl, whisk together 1 1/2 cups warm water, 1/2 cup milk, 1 teaspoon salt, 2 tablespoons olive oil, and 2 cups fine cornmeal.
- Add the yeast mixture to the wet ingredients and stir until combined.
- Gradually add 3-4 cups all-purpose flour, one cup at a time, mixing until a soft, slightly sticky dough forms. Add more flour only if needed to prevent sticking.
- Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
- Place the dough in a lightly oiled large bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Gently punch down the dough and knead for another 2 minutes.
- Grease a 9-inch round pie pan or cake pan.
- Shape the dough into a round loaf and place it in the prepared pan.
- Cover the pan loosely with plastic wrap and let rise again for 30-45 minutes, or until almost doubled.
- Preheat oven to 350°F (175°C).
- Bake for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Let the bread cool completely in the pan before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
4g
Fat
6g
Carbs
27g
