Broa (Portuguese Cornbread)

A recipe for Broa (Portuguese Cornbread)! This rustic yeast-based bread has a blend of bread flour and yellow cornmeal.

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I first made this Broa (Portuguese Cornbread) to pair with Caldo Verde and it was such a wonderful accompaniment to the meal.

Broa is a Portuguese cornbread made from a mixture of flour and cornmeal. Cutting into the crusty exterior reveals a chewy and dense, but moist interior. It is often served with soup, but also great on its own sliced and spread with butter.

A Few Tips

When adding the yeast to the lukewarm water, make sure the water isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate the yeast. Combine with the 1 tablespoon flour, cover, and set aside for 30 minutes before adding to the remaining ingredients.

If possible, use a high-protein (12%) bread flour to help add to the texture.

Slowly add more lukewarm water to the dough as needed to form a smooth mixture. If just too sticky to handle, slowly add a little more bread flour.

When forming the dough into a round loaf, handle as little as possible to keep the mixture from deflating.

To really get that rustic, crisp crust, I baked the Broa on a hot baking stone in a 500˚F (260˚C) oven for 10 minutes, then decreased the temperature to 400˚F (200˚C) for the remaining baking time. Place a pan filled with water on the bottom rack to create steam.

The bread is best the day it is baked, but will last for a couple of days in an airtight container at room temperature.

Looking for more Portuguese recipes?

Try my:

• Ovos Mexidos com Farinheira (Portuguese Scrambled Eggs with Farinheira)
• Raivas (Portuguese Cinnamon Cookies)
• Papo Secos (Portuguese Crusty Rolls)

Broa (Portuguese Corn Bread) Recipe

Adapted from My Lisbon

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Broa (Portuguese Cornbread)

A recipe for Broa (Portuguese Cornbread)! This rustic yeast-based bread has a blend of bread flour and yellow cornmeal.

Course Bread

Cuisine Portuguese

Keyword bread, corn, cornbread, Portugal, Portuguese

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Resting Time: 3 hours hours

Total Time 3 hours hours 50 minutes minutes

Servings 1 Loaf

Ingredients

Sponge:

• 1/4 cup (60 milliliters) lukewarm water 105-115˚F (40-46˚C)
• 1 1/2 teaspoons active dry yeast
• 1 tablespoon bread flour

Broa:

• 1 1/3 cups (220 grams) yellow cornmeal
• 1 cup (240 milliliters) boiling water plus more as needed
• 1 1/2 teaspoons salt
• 2 cups (265 grams) bread flour
• 1 tablespoon (15 grams) unsalted butter melted

Instructions

To make the sponge:

• In a small bowl, sprinkle the yeast over the lukewarm water and stir to combine. Allow to rest for 10 minutes, then stir in the 1 tablespoon flour.
• Cover and rest at room temperature for 30 minutes.

To make the Broa:

• Place the cornmeal in the bowl of a stand mixer fitted with a dough hook or a large bowl.
• Stir the salt into the boiling water and pour the water over the cornmeal. Mix well until all of the cornmeal is wet.
• Set aside for 15 minutes.
• Mix in the flour, butter, and sponge. Slowly add additional lukewarm water as needed to form a dough.
• Knead the dough on a lightly floured surface, then place back in the bowl, cover, and allow to rise at room temperature until doubled, about 2 hours.
• Shape the risen dough into a round loaf, taking care not to deflate it. Add a sprinkling of flour to the top, cover with a towel, and allow to rise at room temperature for 30 minutes.
• Preheat oven to 500˚F (260˚C) with baking stone on the center rack.
• Place a deep pan filled with water on the bottom rack.
• Transfer the puffed loaf to the hot baking stone and bake for 10 minutes.
• Reduce temperature to 400˚F (200˚C) and continue to cook until the loaf is golden, another 15-20 minutes.
• This bread is best the day it is baked.