Imagine sinking your teeth into a golden, crusty loaf that transports you straight to the sun-drenched kitchens of Portugal with every single bite! Portuguese Broa is not just a bread – it's a culinary journey that combines the hearty richness of cornmeal with the soft, pillowy texture of traditional yeast bread. This isn't your ordinary corn bread; it's a centuries-old treasure that has been warming Portuguese tables and delighting taste buds for generations. Whether you're a seasoned baker or a curious food adventurer, this recipe promises to unlock a world of flavor that will make your kitchen smell like a traditional Portuguese bakery.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Portuguese
Serves: 1 loaf
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet active dry yeast
- 1 cup warm water
- 1/4 cup olive oil
Instructions
- In a large mixing bowl, combine the cornmeal, all-purpose flour, salt, and sugar. Mix these dry ingredients thoroughly to ensure even distribution.
- In a separate small bowl, dissolve the active dry yeast in warm water (approximately 110°F/43°C). Let the mixture sit for about 5-7 minutes until it becomes frothy and bubbling, indicating the yeast is active.
- Create a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Mix with a wooden spoon or spatula until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth and elastic, with a slightly tacky but not sticky texture.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 hour or until the dough has doubled in size.
- Once risen, punch down the dough to release air bubbles and shape it into a round loaf. Place the loaf on a baking sheet lined with parchment paper.
- Cover the shaped loaf and let it rise again for another 30 minutes. Preheat the oven to 425°F (218°C) during this time.
- Before baking, use a sharp knife to make a few diagonal slashes across the top of the loaf to allow steam to escape.
- Bake the bread in the preheated oven for 35-45 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let the bread cool on a wire rack for at least 30 minutes before slicing to allow the internal structure to set.
Tips
- • Temperature is crucial! Ensure your water for the yeast is precisely between 105-110°F (40-43°C) – too hot will kill the yeast, too cool won't activate it.• The kneading process is key to developing gluten and creating that perfect texture. Don't rush this step – a full 8-10 minutes of kneading will make a significant difference.• Let the bread rise in a warm, draft-free area. A turned-off oven with the light on or near a warm window works perfectly.• The diagonal slashes before baking aren't just decorative – they help steam escape and create that beautiful, artisan-style crust.• Allow the bread to cool completely before slicing. This helps the internal structure set and prevents a gummy texture.• For extra authenticity, try brushing the top with a little olive oil before the final rise for a more golden, crispy crust.• Store your Broa in an airtight container and enjoy within 2-3 days for maximum freshness. It's perfect for toast, sandwiches, or enjoying with soups and stews!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 5g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
