Best Portuguese Corn Bread Recipes

BROA DE MILHO (PORTUGUESE CORN AND RYE BREAD)

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.

PORTUGUESE CORN BREAD FOR THE BREAD MACHINE (BROA)

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.

NO-KNEAD BROA (PORTUGUESE CORN BREAD)

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 CORN BREAD (BROA)

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.

PORTUGUESE CORN BREAD

Steps:

• Mix 1 cup cornmeal, pepper and salt in large bowl of electric mixer fitted with dough hook. Add 1 cup boiling water and mix until smooth. Let cool to 120°F., about 20 minutes. Mix in yeast and sugar, then 1/4 cup hot water and 1 tablespoon oil. Mix in remaining 1/2 cup cornmeal. Add 1 cup flour and mix until smooth and elastic, about 5 minutes.
• Cover bowl with damp towel and let dough rise in warm draft-free area until puffy, about 45 minutes.
• Grease 9-inch metal pie pan with oil. Knead enough bread flour into dough to make it nonsticky. Knead on floured surface until smooth and elastic, about 5 minutes. Knead into a ball. Place in pan. Flatten to fill bottom of pan. Cover with towel; let rise in warm draft-free area until doubled, about 50 minutes.
• Preheat oven to 350°F. Score top of bread in ticktacktoe pattern. Bake until bread is light brown on top and sounds hollow when tapped on bottom, about 45 minutes. Remove from pan; cool on rack. Serve warm or at room temperature. (Can be made 1 day ahead. Cool. Wrap tightly. Before serving, wrap in foil and warm in 350°F. oven 15 minutes.)

BROA (PORTUGUESE CORN BREAD) RECIPE - (4.4/5)

Steps:

• Mixing and storing the dough: Mix the yeast and salt with the water in a 5-quart bowl, or a lidded (not air-tight) food container. Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. Cover (not air-tight), 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 the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not air-tight) container and use over the next 10 days. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Flatten slightly and allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes. Twenty minutes before baking time, preheat a baking stone to 450 degrees F, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread. Just before baking, sprinkle the loaf liberally with cornmeal and slash a cross, scallop, or tic-tac-toe pattern into the top, using a serrated bread knife. Leave the cornmeal in place for baking; tap some of it off before eating. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 30 minutes, until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time. Allow to cool before slicing or eating.