Crusty Portuguese Corn Bread (Broa de Milho) Recipe

Name: Crusty Portuguese Corn Bread (Broa de Milho) Recipe
Prep time: 2 h 15 min
Cook time: 1 h 15 min
Total time: 3 h 25 min
Yield: 12 Servings
Cuisine: Portuguese
Ingredients: 1 kg cornmeal (2.2 lb); 700 g plain white bread flour (1.54 lb); 1250 ml water (5 1/4 cups); 1 and 1/2 level tablespoons salt; 2 1/4 tsp active dry yeast; 3 tablespoons sugar

Crisp on the outside, tender inside, this crusty corn bread (broa de milho) recipe delivers rustic charm, bold flavor, and old-world comfort.

3 h 25 min 12 servings Easy Prep time 2 h 15 min Cooking Time 1 h 15 min

Bread Recipes

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Ingredients

1 kg cornmeal (2.2 lb)700 g plain white bread flour (1.54 lb)1250 ml water (5 1/4 cups)1 and 1/2 level tablespoons salt2 1/4 tsp active dry yeast3 tablespoons sugar

Directions

Boil 650 ml (2 3/4 cups) of the water.
In a large bowl, pour the boiling water over the cornmeal to scald it and stir well with a spoon.
Once the temperature is bearable, knead thoroughly by hand and form a ball.
Let the dough rest for 1 hour.
In a mixing bowl, add the remaining 600 ml (2 1/2 cups) of warm water and dissolve the yeast, salt, and sugar.
Add the prepared cornmeal dough and then add the remaining flour, kneading well by hand.
Shape into a ball and let rise for 45 minutes covered with a cloth.
After 45 minutes, preheated the oven to 200°C (390°F).
Form small loaves (broas), and coat them well in flour.
Line a baking sheet with parchment paper, place the loaves on it and bake for about 1 hour.

Adapted from a Recipe by: 1001 Ideas