Portuguese Corn Bread Broa Recipes

PORTUGUESE CORNBREAD: BROA

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.

NO-KNEAD BROA (PORTUGUESE CORN BREAD)

Steps:

• MIXING INSTRUCTIONS:.
• Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food container.
• Add oil and honey.
• Mix in the remaining dry ingredients without kneading, usings a spoon or a heavy-duty stand mixer with dough hook.
• Note:: If not using a mixer you may need to use wet hands to incorporate the last bit of the flour.
• Cover (not airthight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
• The dough can be used immediately after rising, however it is easier to handle when cold.
• Refrigerate in a lidded (not airtight) container and use over the next 7 days.
• BAKING INSTRUCTIONS:.
• Dust the surface of the refrigerated dough with flour and cut off a grapefruit size piece (1 lb.).
• Dust with more flour and quickily shape into a ball by stretching the surface of dough around to the bottom on all four sides, roating the ball a quarter-turn as you go.
• Flatten the top slightly and allow to rest on a cornmeal-covered pizza peel for 40 minutes.
• Twenty minutes before baking time, preheat oven to 450º F, with a baking stone placed on the middle rack.
• Place a cast iron skillet or empty broiler tray on the bottom rack.
• Sprinkle loaf liberally with cornmeal and slash the top using a serrated bread knife.
• Slide loaf directly onto the hot stone.
• Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door.
• Bake for about 30 minutes or until top of crust is dark brown and firm. Smaller or larger loaves will require adjustments in baking time.
• Remove from oven and cool on wire rack.
• Allow to cool before slicing.

PORTUGUESE CORNBREAD - BROA

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.

PORTUGUESE CORN BREAD (BROA)

Steps:

• In a small bowl combine yeast, sugar and 1/4 cup of the water; set aside.
• In a large bowl stir together the remaining water, milk, salt, olive oil and cornmeal.
• Add the yeast mixture to the cornmeal, stirring until combined.
• Slowly add the flour, a little at a time, until you have a soft dough that is not too sticky to work with. Adjust more or less flour as needed.
• Turn the dough out onto a floured surface and knead 5 minutes.
• Place in a greased bowl, cover and let rise in a warm place for 1 hour or until double in bulk.
• Punch dough down, knead for 5 minutes.
• Grease a 9-inch round pie pan.
• Form dough into a round loaf that will fit into the pan. Place in the pan and cover, allowing to rise again in a warm place until double in bulk (about 1 hour).
• Preheat the oven to 350°F.
• Bake for 40 minutes or until it sounds hollow when tapped.
• Cool on a rack.

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.