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How to Make Broa (Portuguese Cornbread) - A Step-by-Step Guide

Broa, a traditional Portuguese cornbread, is a popular accompaniment to many meals in Portugal. Its unique flavor and dense texture make it a beloved staple in Portuguese cuisine, and it is often enjoyed with soups, stews, and traditional fish dishes.

What sets broa apart from other breads is its use of both cornmeal and wheat flour, which gives it a slightly sweet and nutty flavor. This combination of flours also creates a hearty, dense bread that is perfect for sopping up sauces and...

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Ingredients

  • 1 ½ cups milk, or as needed
  • 4 pats unsalted butter
  • 2 teaspoons white sugar
  • 1 ½ cups cornmeal, or as needed
  • 1 (.25 ounce) package active dry yeast
  • 1 pinch white sugar
  • ¼ cup warm water
  • 3 cups all-purpose flour
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil, or to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Additional Time: 3 hrs 30 mins
  • Total Time: 4 hrs 20 mins
  • Servings: 10
  • Yield: 2 boules

  • 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

    257 cal.

    • Total Fat: 4g
    • Saturated Fat: 2g
    • Cholesterol: 6mg
    • Sodium: 189mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 7g
    • Vitamin C: 0mg
    • Calcium: 36mg
    • Iron: 5mg
    • Potassium: 124mg

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