Portuguese Corn Bread (Broa)
This Portuguese cornbread (Broa) features a dark, crusty exterior and a chewy, moist interior that is not airy.
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Instructions
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Start boiling 2.5 cups of water.
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Dissolve yeast in warm water, mix with 0.5 tablespoon flour, cover, and let rest for 1 hour and 10 minutes to prepare the sponge.
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Place cornflour in a large bowl. Dissolve salt in the boiling water, then pour it over the cornflour, stirring quickly until thoroughly moistened. Let cool for 15 to 20 minutes.
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Once cool, combine the cornflour mixture with all-purpose flour, the yeast sponge, and 0.25 cup tepid water; mix until a pliable dough forms, adding more water if necessary.
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Knead the dough in the bowl for 10 minutes, then dust with flour, cover, and let rise in a warm spot for about 2.5 hours until doubled.
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Preheat the oven to 500 F.
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Without deflating, divide the dough into 2 pieces. Flour a bowl (after swirling water), place one piece of dough, and roll to form a rough ball. Invert into a round cake pan or pie plate; repeat for the second piece.
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Bake for 35 to 45 minutes until the bottom sounds hollow and the crust is golden brown.
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Cool for 20 minutes before serving.