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