Bobota Islander Corn Bread Recipes

BROA (PORTUGUESE CORNBREAD)

Steps:

• Heat milk in a small saucepan over medium heat until it begins to bubble. Whisk in butter and 2 teaspoons sugar. Add cornmeal and whisk until mixture reaches a thick, sauce-like consistency. Remove from heat and let cool to room temperature.
• In the meantime, sprinkle yeast and a pinch of sugar over warm water. Stir and let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine flour and salt in the bowl of a stand mixture fitted with the dough hook. Add the yeast mixture and mix on low speed. Slowly pour in the milk mixture. Knead into a slightly dense dough. Remove from the bowl and roll into a ball.
• Grease the sides of a bowl or pot with olive oil and add the dough. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours.
• Punch dough down and roll into 2 boules, or flat-bottomed balls. Place boules on a baking sheet lined with a silicone mat. Sprinkle tops with flour and cover with plastic wrap again. Let rise until puffy, about 1 hour.
• Preheat the oven to 500 degrees F (260 degrees C). Fill an oven-proof pot with 4 to 5 cups water and place on the bottom rack of the preheating oven.
• Cut 4 shallow slits into the tops of the puffed bread boules in a cross pattern, 2 parallel lines up and 2 across.
• Bake in the preheated oven for 10 minutes. Spritz tops with water from a spray bottle. Reduce oven temperature to 400 degrees F (200 degrees C) and continue baking until crusts are a deep brown, about 20 minutes. Remove breads from the pan and let cool for 20 minutes.

BOBOTA

Steps:

• Cake: Cream butter and then cream in sugar with 6 beaten egg yolks.
• Add the muffin mix, milk, baking powder, salt and extract. Stir well by hand ( not with mixer ). Beat egg whites stiff and fold into mixture. Place mixture in a greased 10 x 14 inch pan.
• Bake on a 350F oven about 40 minutes or tested done. Remove from oven and cool in pan until warm.
• Cut into squares or diamonds.
• Pour on hot syrup.
• Sprinkle with almonds.Garnish with maraschino cherries.
• Note: make syrup while cake is baking.
• Bring all syrup ingredients to a boil and boil until a thickened syrup.( maybe about 20 minutes or less )

BRAZILIAN BROA (CORN BREAD)

Steps:

• Mix sugar, cornmeal, flour, and salt together in bowl until combined; add eggs.
• Stir milk and melted butter in a bowl until smooth; stir into the cornmeal mixture until smooth, about 5 minutes.
• Grease a griddle; place over high heat. Drop tablespoonfuls of the cornmeal mixture into the skillet; cook until golden brown, about 5 minutes each side.

BOBOTA (ISLANDER CORN BREAD)

Steps:

• Combine sugar, water, lemon juice, and cinnamon in a medium-sized saucepan, and bring to a boil. Simmer for 20 minutes.
• Remove from heat and add honey. Return syrup to low heat and simmer for 2 minutes. Remove from heat.
• Preheat oven to 375*.
• Sift all dry ingredients into a large bowl. Combine the honey, orange juice, warm water, and warm oil. Stir into dry mixture, beating until smooth.
• Fold in orange peel and currants. Pour batter into a well-greased 7x7 by 2-inch pan and bake for 25 minutes, or until golden.
• Leave in pan to cool, then pour warm Basic Sweet Syrup over it or sprinkle with confectioner's sugar. Cut into squares and serve immediately.
• Note: Syrup can be stored in the refrigerator for 1 month. To use, bring to room temperature.