Best Crusty Portuguese American Yeasted Cornbread No Knead Recipes

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YEASTED CORNBREAD



Yeasted Cornbread image

Make and share this Yeasted Cornbread recipe from Food.com.

Provided by SharleneW

Categories     Yeast Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
2 cups masa harina
2 tablespoons sugar
1 1/2 teaspoons salt
2 1/4 teaspoons fast rise yeast (1 pkg)
2 cups warm milk (100 to 110 F)
6 tablespoons butter, melted
2 large eggs, lightly beaten
cooking spray

Steps:

  • Combine flour, masa, sugar, salt and yeast in a large bowl.
  • Add milk, butter and 2 eggs, stirring until smooth.
  • Spread dough into a 13- x 9-inch baking pan coated with cooking spray.
  • Cover with plastic wrap and let rise until doubled in size--about 1 hour.
  • Preheat oven to 375°F.
  • Bake for 25 minutes or until bread is done.
  • Cool in pan for 5 minutes before serving warm.

Nutrition Facts : Calories 244.6, Fat 9, SaturatedFat 5, Cholesterol 52, Sodium 374.9, Carbohydrate 34.8, Fiber 2, Sugar 2.2, Protein 6.7

NO-KNEAD BROA (PORTUGUESE CORN BREAD)



No-Knead Broa (Portuguese Corn Bread) image

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

3 cups lukewarm water
1 1/2 tablespoons yeast
1 1/2 tablespoons salt
1/4 cup honey
2 tablespoons olive oil
1 1/2 cups stone-ground cornmeal
5 cups unbleached all-purpose flour
cornmeal, for pizza peel and dusting the top

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.

BROA (PORTUGUESE CORNBREAD)



Broa (Portuguese Cornbread) image

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

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

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

PAO DE MILHO ( PORTUGUESE CORNBREAD )



Pao De Milho ( Portuguese Cornbread ) image

Posted in response to a request. I've made this once, and it was fantastic (personally, I made the one big loaf, not the two small ones). Apparently, this bread is traditionally very dense; if you want yours heavier, the amount of cornmeal should be increased and the amount of flour decreased. I like it this way, though. And, it's great toasted!

Provided by Lennie

Categories     Yeast Breads

Time 3h40m

Yield 2 loaves

Number Of Ingredients 8

1 1/4 cups fine white cornmeal
2 teaspoons salt
1 1/4 cups boiling water
1 teaspoon granulated sugar
1 cup lukewarm water, divided
1 tablespoon active dry yeast (or 1 15 mL pkg)
3 cups all-purpose flour
1/2 cup white cornflour (approx. measure) or 1/2 cup yellow cornflour (approx. measure)

Steps:

  • Please note that the corn flour in this recipe is NOT cornstarch; you should be able to find corn flour at your grocery store in either the aisle where flour is sold, or in the aisle where ethnic foods are sold.
  • In a large mixing bowl, mix the cornmeal and salt together, then add the boiling water and stir until smooth.
  • Let this cool until mixture is lukewarm (should take about 10 minutes).
  • Meanwhile, in a measuring cup, dissolve the sugar in 1/2 cup of the lukewarm water and sprinkle in the yeast; let stand for 10 minutes.
  • Now rapidly whisk the yeast mixture with a fork and then stir into the cornmeal mixture.
  • A bit at a time, mix in the all-purpose flour, stopping a few times to slowly add in the remaining 1/2 cup lukewarm water; blend this mixture well, until completely combined.
  • Turn this mixture out onto a well-floured surface and knead until elastic and all ingredients are well blended; this will likely take about 10 minutes.
  • If you need to -- and only if you NEED to -- add a bit more flour; you will likely need to if your kitchen is at all humid, as that can keep the dough a little sticky.
  • When smooth and elastic, gather the dough into a ball.
  • Lightly grease a fairly large mixing bowl and put the dough into bowl, turning dough so it is greased all over.
  • Cover bowl with a clean tea towel, place in a draft-free area (try the top of your fridge, or inside your oven -- not turned on of course) and let dough rise until doubled in bulk, which should take about 90 minutes.
  • Now punch down the dough and shape it into either one round loaf or two small ones; have ready a well greased baking sheet or a well greased pie plate.
  • Roll the loaf (loaves) in corn flour until well covered, then, if you've made the two small loaves, place on baking sheet, or if you've prepared just the one large loaf, place on pie plate.
  • Cover with clean tea towel and let rise in a draft-free place for 45 minutes, or until doubled in size.
  • Sprinkle with additional corn flour just before baking.
  • Bake bread in preheated 450F oven for 30 to 40 minutes, or until loaves sound hollow when tapped on bottom; they should be golden brown and crusty on top.
  • Transfer to wire racks and wait impatiently for them to cool.

Nutrition Facts : Calories 1091.7, Fat 6.2, SaturatedFat 0.9, Sodium 2368.5, Carbohydrate 228.8, Fiber 14.4, Sugar 3.3, Protein 30

GINA'S CRUSTY CORNBREAD



Gina's Crusty Cornbread image

Make and share this Gina's Crusty Cornbread recipe from Food.com.

Provided by linguinelisa

Categories     Quick Breads

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups all purpose flour
2 cups yellow cornmeal
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons sugar
2 1/4 cups milk
2 eggs
6 tablespoons butter, melted, slightly cooled
2 tablespoons rendered bacon fat, butter, shortening or 2 tablespoons vegetable oil

Steps:

  • Preheat oven to 400. Place a 10-inch cast iron skillet in oven for 30 minutes.
  • In large bowl combine flour, cornmeal, salt, baking powder and sugar. Make a well in the center and add milk, eggs and melted butter. Stir just until moistened.
  • Remove skillet from oven and add bacon fat to skillet. Swirl around to coat bottom and sides, then pour in cornbread mixture. Smooth the top with a spatula, then place in oven and bake about 25 minutes, or until brown.
  • If you like, you can spread 2 tablespoons of butter on top of hot cornbread to melt.

CRUSTY QUAKER CORNBREAD



Crusty Quaker Cornbread image

If you're looking for a corn bread that is tender and delicious on the inside but golden and crusty on the outside BUT still quick and easy, the look no farther! (*trumpets sound*) This is perfect with a warm broth-based soup on a cold night for an easy and healthy meal. Applesauce can be substituted for up to half the oil for a healthy alternative.

Provided by Gods_sugarcookie

Categories     Quick Breads

Time 25m

Yield 9-12 squares, 9-12 serving(s)

Number Of Ingredients 8

1 1/4 cups all-purpose flour
3/4 cup cornmeal (Quaker brand preferred)
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
2 egg whites or 1 whole egg, beaten

Steps:

  • Preheat oven to 400F; grease an 8 or 9 inch pan.
  • Combine dry ingredients and stir in wet ingredients, mixing just until moistened.
  • Pour into prepared pan and bake in the preheated oven 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
  • *NOTE: Delicious topped with butter, sour cream, or honey!

Nutrition Facts : Calories 196.7, Fat 7.6, SaturatedFat 1.5, Cholesterol 3.8, Sodium 239.3, Carbohydrate 28.2, Fiber 1.2, Sugar 5.7, Protein 4.3

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