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Broa (Portuguese Corn Bread)

Course Bread
Cuisine Portuguese
Keyword bread, corn, cornbread, Portugal, Portuguese
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time: 1 hour
Total Time 1 hour 50 minutes
Servings 1 Loaf


  • 300 mL (1 1/4 cups) warm water divided
  • 250 g (1 1/3 cups) white or yellow cornmeal
  • 1 1/2 teaspoons active dry yeast
  • 250 g (1 1/3 cups) all purpose flour
  • 1 1/2 teaspoons salt


  • In a small saucepan, bring half the water to a boil.
  • In a large bowl, add the cornmeal. Slowly pour in the boiling water and mix until absorbed. Let sit for 30 minutes.
  • In a small bowl, sprinkle yeast over remaining water (105-115 degrees F). After a minute, stir to combine and let sit until frothy, about 10 minutes.
  • Knead the flour, salt, and frothy yeast into the cornmeal. Continue to knead for 10-15 minutes to bring the dough together. Cover and let rise until doubled, about 1 hour.
  • Place a rack in the center of the oven and another on the bottom. Preheat oven to 500 degrees F with baking stone on center rack or flour a baking sheet.
  • Shape dough into a round loaf, being careful not to deflate it. Cover the top with flour and slide onto baking stone using a peel or place on floured sheet. Place a deep pan filled with water on the bottom rack. Bake in preheated oven until the crust is golden and cracked, about 30 minutes.