Broa De Milho Portuguese Corn And Rye Bread Recipes

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BROA (PORTUGUESE CORNBREAD)



Broa (Portuguese Cornbread) image

This Portuguese cornbread is amazing with soup. Deserves to be more popular than it is.

Provided by Brian Genest

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 4h20m

Yield 10

Number Of Ingredients 10

1 ½ cups milk, or as needed
4 pats unsalted butter
2 teaspoons white sugar
1 ½ cups cornmeal, or as needed
1 (.25 ounce) package active dry yeast
1 pinch white sugar
¼ cup warm water
3 cups all-purpose flour
1 teaspoon sea salt
1 tablespoon olive oil, or to taste

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.

Nutrition Facts : Calories 257 calories, Carbohydrate 47.3 g, Cholesterol 6.3 mg, Fat 4.2 g, Fiber 2 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 189 mg, Sugar 2.5 g

BROA DE MILHO (PORTUGUESE CORN AND RYE BREAD)



Broa de Milho (Portuguese Corn and Rye Bread) image

Broa de milho is a hearty corn and rye bread that's perfect for dipping in stews and for avocado toast. This bread is "no-knead" and has no final proof. The baking approach is simple and it tastes delicious.

Provided by Melissa Johnson

Categories     Recipes

Time 1h40m

Yield 2 loaves

Number Of Ingredients 7

500g home-milled organic yellow dent corn (4 1/3 cups cornmeal)
250g home-milled organic rye berries (2 scant cups whole grain organic rye flour)
125g organic all purpose flour (1 cup)
425g boiling water to hydrate the corn flour⁠ (generous 1 3/4 cups)
205g water for the final mix⁠ (7/8 cup)
250g all purpose flour starter 100% hydration (~1 cup)
20g (4 tsp) salt⁠

Steps:

  • ⁠Hydrate the corn flour with the boiling water, 1 hour, covered.⁠
  • Thoroughly mix all of the ingredients together (hydrated corn flour, additional water, rye flour, all purpose flour, sourdough starter and salt).⁠
  • Cover and let the dough ferment until it's aerated and domed (~6.5 hours in a 70F room). You won't see the dough double, but it will become domed and aerated. ⁠
  • Preheat your oven to 400F with a stone/steel/baking sheet in it.⁠
  • Divide the dough in two, and place half in a floured bowl. Flour the top of the dough. ⁠
  • Flip and swirl the dough in the bowl until you have a smooth loaf. ⁠
  • Slide the dough onto a floured peel or parchment and place it in the oven on the hot stone. ⁠
  • Repeat with the second half of the dough.⁠
  • Bake the loaves at 400F for 1 hour.⁠
  • The crust will be crunchy and the inside temperature should be over 205F.

PORTUGUESE CORNBREAD: BROA



Portuguese Cornbread: Broa image

Provided by Tyler Florence

Categories     side-dish

Yield 1 (8-inch) round loaf

Number Of Ingredients 10

2 packages active dry yeast
2 teaspoons sugar
1/4 cup warm water
1 1/2 cups stone-ground cornmeal, plus additional for sprinkling
2 teaspoons salt
1 cup boiling water
1/4 cup (1/2 stick) unsalted butter, melted and cooled
2 cups all-purpose flour, plus more for dusting
Extra-virgin olive oil, for brushing
1 tablespoon coarse salt

Steps:

  • In a small bowl combine the yeast, sugar, and the warm water in a large bowl until the yeast is dissolved and foamy, about 5 to 10 minutes.
  • In a large mixing bowl, combine the cornmeal and salt with the boiling water. Beat vigorously with a wooden spoon to blend. Add the melted butter and mix to incorporate. Now, pour the yeast mixture into the cornmeal mixture, stirring to combine. Gradually add the flour, mixing well after each addition. Add a couple of tablespoons of water if the dough feels dry and doesn't come together easily. Continue to mix until a dough forms into a ball. Turn the dough out onto a lightly floured surface and knead, adding just enough flour to keep the dough from sticking, until smooth and elastic, about 5 to 10 minutes.
  • Grease a large bowl with oil and transfer the dough to the bowl, brush the top with more oil so it is completely coated. Cover the dough with a kitchen towel and let it rise in a warm place until doubled in bulk, about 11/2 hours.
  • Turn the dough out onto the floured surface and knead briefly, 3 or 4 times, to punch out the air. Gather the dough into a ball and shape it into a round loaf. Cover the dough with a kitchen towel and let rise again until doubled in bulk, about 1 hour.
  • Preheat the oven to 400 degrees F. and place a pizza stone in the oven to heat up.
  • Put the dough round on the pizza stone and brush the top with oil. Sprinkle the top of the bread with coarse salt. Bake in middle of the oven for 40 to 50 minutes until the bread is golden brown and bottom sounds hollow when tapped. *To recreate the steam effect from authentic Portuguese brick ovens, spray the bread and oven walls with cold water every 10 minutes. Transfer the bread to a wire rack to cool.

PORTUGUESE CORNMEAL BREAD



Portuguese Cornmeal Bread image

This deceptively simple loaf is inspired by the Portuguese bread known as pao de milho or broa. Sprinkling the top of the bread with water just before baking creates steam and ensures a crisp, toothsome crust.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 17h30m

Yield Makes one 9 1/2-inch round loaf

Number Of Ingredients 8

1 1/2 cups fine yellow cornmeal, preferably stone-ground, plus more for sprinkling
1 1/2 cups boiling water
5 cups unbleached bread flour, plus more for sprinkling
2 tablespoons kosher salt
2 tablespoons sugar
1/4 teaspoon active dry yeast (not rapid-rise; from one 1/4-ounce envelope)
1 1/3 cups ice-cold water
Extra-virgin olive oil, for brushing, proofing, and shaping

Steps:

  • In a medium bowl, stir togethercornmeal and boiling water. Placebowl in an ice-water bath and letstand, stirring mixture a few times,until cold to the touch, about 10minutes. In a large bowl, whisktogether flour, salt, sugar, andyeast. Make a well in dry mixtureand add cornmeal mixture andcold water. Stir until a wet doughforms and no dry flour remains.Cover bowl with plastic wrap andlet rise at room temperature untildough quadruples in volume andtop appears bubbly, at least 12 hoursand up to 18 hours.
  • Brush the bottom and sides of a 4-to-5-quart Dutch oven (about 9 1/2 inches in diameter), preferably enameled cast iron, with oil. Sprinkle generously with cornmeal and flour to ensure an even coating. With lightly oiled hands, punch down dough, pour out onto a clean work surface, and shape into a ball. Transfer to Dutch oven; lightly sprinkle top with more cornmeal and flour. Cover Dutch oven with plastic wrap and letrise at room temperature until doubled in volume, 1 1/2 to 2 hours.
  • Preheat oven to 500 degrees with rack in lower third. Using the tip of a sharp knife, slash top of dough in a few places to a depth of 1 inch. Lightly sprinkle top of dough with water. Cover Dutch oven with lid, transfer to oven, and reduce temperature to 450 degrees. Bake until bread is puffed and brown, 45 minutes. Uncover and continue baking until a thermometer inserted into center of loaf registers 190 degrees to 200 degrees, about 15 minutes more. Let cool in Dutch oven on a wire rack 15 minutes, then turn bread out onto rack and let cool completely, about 2 hours, before slicing and serving. (Or store, unsliced and wrapped in parchment-lined foil at room temperature up to 3 days, or sliced and frozen up to 3 months.)

PAO DE MILHO ( PORTUGUESE CORNBREAD )



Pao De Milho ( Portuguese Cornbread ) image

Posted in response to a request. I've made this once, and it was fantastic (personally, I made the one big loaf, not the two small ones). Apparently, this bread is traditionally very dense; if you want yours heavier, the amount of cornmeal should be increased and the amount of flour decreased. I like it this way, though. And, it's great toasted!

Provided by Lennie

Categories     Yeast Breads

Time 3h40m

Yield 2 loaves

Number Of Ingredients 8

1 1/4 cups fine white cornmeal
2 teaspoons salt
1 1/4 cups boiling water
1 teaspoon granulated sugar
1 cup lukewarm water, divided
1 tablespoon active dry yeast (or 1 15 mL pkg)
3 cups all-purpose flour
1/2 cup white cornflour (approx. measure) or 1/2 cup yellow cornflour (approx. measure)

Steps:

  • Please note that the corn flour in this recipe is NOT cornstarch; you should be able to find corn flour at your grocery store in either the aisle where flour is sold, or in the aisle where ethnic foods are sold.
  • In a large mixing bowl, mix the cornmeal and salt together, then add the boiling water and stir until smooth.
  • Let this cool until mixture is lukewarm (should take about 10 minutes).
  • Meanwhile, in a measuring cup, dissolve the sugar in 1/2 cup of the lukewarm water and sprinkle in the yeast; let stand for 10 minutes.
  • Now rapidly whisk the yeast mixture with a fork and then stir into the cornmeal mixture.
  • A bit at a time, mix in the all-purpose flour, stopping a few times to slowly add in the remaining 1/2 cup lukewarm water; blend this mixture well, until completely combined.
  • Turn this mixture out onto a well-floured surface and knead until elastic and all ingredients are well blended; this will likely take about 10 minutes.
  • If you need to -- and only if you NEED to -- add a bit more flour; you will likely need to if your kitchen is at all humid, as that can keep the dough a little sticky.
  • When smooth and elastic, gather the dough into a ball.
  • Lightly grease a fairly large mixing bowl and put the dough into bowl, turning dough so it is greased all over.
  • Cover bowl with a clean tea towel, place in a draft-free area (try the top of your fridge, or inside your oven -- not turned on of course) and let dough rise until doubled in bulk, which should take about 90 minutes.
  • Now punch down the dough and shape it into either one round loaf or two small ones; have ready a well greased baking sheet or a well greased pie plate.
  • Roll the loaf (loaves) in corn flour until well covered, then, if you've made the two small loaves, place on baking sheet, or if you've prepared just the one large loaf, place on pie plate.
  • Cover with clean tea towel and let rise in a draft-free place for 45 minutes, or until doubled in size.
  • Sprinkle with additional corn flour just before baking.
  • Bake bread in preheated 450F oven for 30 to 40 minutes, or until loaves sound hollow when tapped on bottom; they should be golden brown and crusty on top.
  • Transfer to wire racks and wait impatiently for them to cool.

Nutrition Facts : Calories 1091.7, Fat 6.2, SaturatedFat 0.9, Sodium 2368.5, Carbohydrate 228.8, Fiber 14.4, Sugar 3.3, Protein 30

PORTUGUESE CORNBREAD - BROA



Portuguese Cornbread - Broa image

A traditional Portuguese cornbread, this yeast bread has the wholesome rustic flavor and texture that suitably accompanies soups. I found this for ZWT on a website of traditional Portuguese foods.

Provided by momaphet

Categories     Yeast Breads

Time 2h10m

Yield 1 9" Broa

Number Of Ingredients 9

1 1/2 cups yellow cornmeal, pulverized in a blender until fine
1/2 teaspoon salt
1 cup boiling water
1 tablespoon olive oil
1 teaspoon olive oil
1/4 ounce active dry yeast or 1 compressed yeast cake
1 teaspoon sugar
1/4 cup water (110 to 115 degrees)
1 3/4-2 cups all-purpose flour

Steps:

  • In a large mixing bowl combine 1 cup of the cornmeal, the salt and boiling water and stir vigorously until smooth. Stir in 1 tablespoon of the olive oil, then cool to lukewarm. In a small bowl, sprinkle the yeast and sugar over the lukewarm water.
  • Let it stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm draft-free place, such as an unlighted oven, for 8 to 10 minutes, or until the yeast doubles in volume.
  • Stir the yeast into the cornmeal mixture. Stirring constantly, gradually add the remaining ½ cup of cornmeal and 1 cup of the flour. Gather the dough into a ball, place it in a bowl and drape a towel over it. Set it aside in the draft-free place for about 30 minutes, or until it doubles in bulk.
  • With a pastry brush, coat the bottom and sides of a 9-inch pie pan with the remaining 1 teaspoon of olive oil. Turn the dough out on a lightly floured surface and punch it down. Then knead it by pressing it down with the heel of your hand, pushing it forward and folding it back on itself repeatedly for about 5 minutes, meanwhile adding up to 1 cup more flour to make a firm but not stiff dough.
  • Pat and shape it into a round flat loaf and place it in the greased pan. Drape a towel over it and set it aside in the draft free place for about 30 minutes, or until it doubles in bulk again.
  • Preheat the oven to 350°. Bake the bread in the middle of the oven for 40 minutes, or until the top is golden. Transfer it to a rack to cool.

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Top Asked Questions

What is Broa de milho bread?
Broa de milho is a fantastic dipping bread for soups, stews and meat gravies. It’s also great with butter or as avocado toast. I had no idea corn and rye paired so well together, but now that I’ve had it, it only makes sense. Corn is bright in flavor; rye is earthy.
What is Broa (corn bread)?
That’s the way I like my broa, aka traditional Portuguese corn bread. Broa is often served in the basket of bread you get served with olives in restaurants. Portuguese corn bread is more dense and filling than ordinary bread but, when freshly baked, is oh so satisfying and tasty.
What is Portuguese corn bread?
Portuguese corn bread is an easy and traditional recipe, very popular in Portugal and Brazil which can be served with Portuguese kale soup (caldo verde). What happens when a self-confident cook acts impulsively? Well, see for yourself.
What is the best way to make Broa?
Opinions about the best way to make Broa seem to be many and varied. Some recipes use a sponge method; some suggest corn flour over cornmeal. Some use milk and some just water. According to one source, the Azoreans make a version of this bread call Påo de Milho using white corn flour.

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