Portuguese Corn Bread Recipe: Authentic Crusty Broa de Milho
This authentic Portuguese corn bread recipe produces a dense, rustic loaf known as broa de milho. By scalding corn flour with boiling water, you create a distinctive cracked crust and a tender, moist interior. This traditional crusty corn and rye bread relies on high-quality yeast and coarse salt to develop its signature earthy aroma and savory flavor profile found in rural Portugal.
Ingredients
Directions
- In a large bowl, scald the corn flour with boiling water, knead thoroughly, and let rest for one hour.
- In a separate small bowl, combine salt and yeast with warm water, stirring until completely dissolved.
- Incorporate the yeast mixture into the scalded corn flour and knead vigorously.
- Gradually integrate the rye flour followed by the all-purpose flour in small increments.
- Continue kneading until the dough holds its shape while remaining slightly sticky to the touch.
- Stop adding flour once the sticky but cohesive consistency is achieved to maintain moisture.
- Cover the bowl with a clean cloth and allow the dough to rise in a warm area for one hour.
- Shape the dough into a rounded loaf and bake at 180°C (350°F) for approximately one hour until the crust is deeply browned and cracked.
Adapted from a Recipe by: Petit Chef
Nutritional Facts (Per Serving)
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