Portuguese Corn Bread (Broa de Milho) Recipe

This popular Portuguese corn bread recipe (receita de broa de milho) takes a little time but it's worth it.

Preparation time	20 min
Cooking Time	1 h
Ready In	3 h 20 min
Level of Difficulty	Easy
Servings	6

Ingredients

500 grams of corn flour250 grams of rye flour180 grams all-purpose flour400 ml boiling water300 ml warm water1 tablespoon coarse salt20 grams fresh/bakers yeast Get Portuguese ingredients

Instructions

In a big enough bowl, scald the corn flour in boiling water, knead it well and let it rest for one hour.
In a small bowl, add the salt and yeast in warm water until well diluted.
Add the water with the yeast to the corn flour preparation and knead very well.
Add the rye flour and finally the all-purpose flour little by little.
The dough that hold well and is sticky.
When it has this consistency, no more flour should be added.
Cover the bowl with the dough with a cloth and let it rise for 1 hour.
Form the bread and bake it in the oven at 180°C for 1 hour.

Recipe Credit: Petit Chef

Eddy

Member since Thursday, October 1, 2015, 8 years ago

Location: n/a

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Comments

Pauline

Yes I did use all of the water. The corn flour + 400 ml of boiling water, which barely hydrated the corn flour but I really kneaded it well. Then the 300 ml warm water but the dough was very dry. Even with very little AP flour added. I will try again and add more water. Thank you for your quick reply, I just wanted to make sure that the quantities were all correct. I got very excited to see this broa recipe with rye flour! I remember this tangyer, darker broa from my youth!

7 months ago, Friday, September 22, 2023

Pauline

May I check the boiling and warm water quantities with you? I followed the recipe but the dough turned out very very dry - I only added 1/3rd of the all purpose flour. Thanks in advance for your reply back.

7 months ago, Thursday, September 21, 2023

Eddy

Pauline, did you use all the water? You should keep adding until you have the right consistency, sometimes a little more water is needed as different brands of corn, rye and all-purpose flour react differently.

7 months ago, Thursday, September 21, 2023