Portuguese Corn Bread For The Bread Machine Broa 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

PORTUGUESE CORNBREAD



Portuguese Cornbread image

Also known as broa, a yeasted cornbread, goes well with soup, eggs, and fish.

Provided by Stephen Almas

Categories     Bread     Yeast Bread Recipes

Time 2h

Yield 12

Number Of Ingredients 8

1 ½ cups cornmeal
1 ½ teaspoons salt
1 cup boiling water
2 tablespoons olive oil
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
¼ cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour

Steps:

  • In a small bowl, sprinkle or crumble yeast and sugar over the lukewarm water. Let stand for 2 or 3 minutes, then stir to dissolve. Set the bowl in a warm, draft-free place for 8 to 10 minutes, or until yeast doubles in volume.
  • Pulverize the cornmeal in a blender until fine.
  • In a large mixing bowl, combine 1 cup cornmeal, salt, and boiling water. Stir vigorously until smooth. Stir in 1 tablespoon olive oil. Cool mixture to lukewarm. Stir proofed yeast into the cornmeal mixture. Gradually add 1/2 cup cornmeal and flour. Gather the dough into a ball, and place it in a greased bowl. Cover. Set it aside in a warm place for about 30 minutes, or until doubled in bulk.
  • With a pastry brush, coat the bottom and sides of a 9 inch pie pan with remaining 1 tablespoon olive oil. Turn the dough out into pie pan, and cover. Let it rise in a warm place for another 30 minutes, or until it doubles in bulk again.
  • Bake in the middle of a preheated 350 degree F (175 degree C) oven for 40 minutes, or until top is golden. Transfer to a rack to cool.

Nutrition Facts : Calories 154 calories, Carbohydrate 28.2 g, Fat 3 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 0.4 g, Sodium 296.8 mg, Sugar 0.5 g

BROA (PORTUGUESE CORN BREAD) RECIPE - (4.4/5)



Broa (Portuguese Corn Bread) Recipe - (4.4/5) image

Provided by peach106

Number Of Ingredients 6

3 cups lukewarm water
1 1/2 Tbsp. granulated yeast (1 1/2 packets)
1 1/2 Tbsp. salt
1 1/2 cups stone-ground or standard cornmeal
5 cups unbleached all-purpose flour
Cornmeal for pizza peel and dusting the top

Steps:

  • Mixing and storing the dough: Mix the yeast and salt with the water in a 5-quart bowl, or a lidded (not air-tight) food container. Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. Cover (not air-tight), 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 the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not air-tight) container and use over the next 10 days. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Flatten slightly and allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes. Twenty minutes before baking time, preheat a baking stone to 450 degrees F, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread. Just before baking, sprinkle the loaf liberally with cornmeal and slash a cross, scallop, or tic-tac-toe pattern into the top, using a serrated bread knife. Leave the cornmeal in place for baking; tap some of it off before eating. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 30 minutes, until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time. Allow to cool before slicing or eating.

PORTUGUESE CORN BREAD (BROA)



Portuguese Corn Bread (Broa) image

This is from Carol Robertson's "Portuguese Cooking". The author shared that this is not like American corn bread and is often served with Potato and Kale soup. I can't wait to try it!

Provided by Acerast

Categories     Yeast Breads

Time 2h55m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 8

1 (1/4 ounce) package active dry yeast
1 teaspoon sugar
1 1/4 cups water, warm
3/4 cup milk, warm
1 teaspoon salt
1 tablespoon olive oil
2 cups yellow cornmeal
3 cups all-purpose flour

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.

PORTUGUESE CORN BREAD (BROA)



Portuguese Corn Bread (Broa) image

The outside of a loaf of this Portuguese cornbread (Broa) is dark and crusty. The inside, however, is chewy and moist, but not the least bit airy.

Provided by Wendy Ponte

Categories     Bread

Time 4h5m

Number Of Ingredients 7

1 tablespoon dry yeast
1/4 cup warm water (between 90 and 112 degrees F)
1/2 tablespoon all-purpose flour
1 pounds cornmeal (finely ground)
3 to 3 1/4 cups water (boiling and divided)
Scant 1 tablespoon salt
1 pound all-purpose flour

Steps:

  • Prepare the sponge: dissolve the yeast in the warm water and set aside for 10 minutes. Mix in the ½ tablespoon flour, cover, and set aside for 1 hour.
  • Place the cornflour in a large bowl. Dissolve the salt in 2 ½ cups of the boiling water. Pour the salted water over the cornflour and, stirring quickly, mix them thoroughly; make sure all flour is moistened. It should look like lumpy mashed potatoes. Set aside until it is cool enough to handle, about 15 or 20 minutes.
  • When the cornflour has cooled, gradually mix in the all-purpose flour, the yeast sponge, and an additional ¼ cup of the remaining water, which should be just tepid at this point. Mix until the dough comes together. If the dough seems a little dry, mix in more of the remaining water to make the dough more pliable. Use as little of the water as you can. Knead the dough in the bowl for about 10 minutes. It will feel sticky. Dust the dough with flour and cover it with a clean dishtowel. Set it aside in a warm, draft-free spot to rise until double, about 2 ½ hours.
  • Preheat the oven to 500 F.
  • When the dough has doubled, do not punch down. Divide it into 2 pieces carefully, without deflating the dough.
  • Swirl some water in another bowl, pour it out, and sprinkle some flour in the bowl to stick to the sides. Place one piece of the dough in the bowl and roll it around to shape it into a rough ball. Invert the bowl over a round cake pan or metal pie plate. Repeat with the other piece.
  • Place the pans no the middle rack of the oven and bake for 35 to 45 minutes. The bottom should sound hollow when tapped and the outside of the loaf a golden brown color. Allow to cool for 20 minutes before cutting.

Nutrition Facts : Calories 167 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, Sodium 331 mg, Sugar 0 g, Fat 1 g, ServingSize 2 loaves (20 servings), UnsaturatedFat 0 g

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 CORN BREAD FOR THE BREAD MACHINE (BROA)



Portuguese Corn Bread for the Bread Machine (Broa) image

Based on a recipe from Madge Rosenberg's delightful cookbook, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says, "Light, grainy broa partners chili or a spicy stew or thick soup. Smear a fresh or toasted slice with butter or soft avocado and/or tomato, or ladle a fish stew over toasted broa." The default measurements are for a small 1 pound loaf; I have placed measurements for a large 1 ½ pound loaf in parentheses. Your bread machine may have a basic bread cycle much quicker than the 4 hour one I reference under the cook time. My photo shows it buttered with honey.

Provided by mersaydees

Categories     Yeast Breads

Time 4h10m

Yield 1 loaf

Number Of Ingredients 7

1 cup yellow cornmeal (1 1/2 cups)
1 1/4 cups cold water, divided (1 3/4 cups)
1 1/2 teaspoons active dry yeast (2 1/4 teaspoons)
1 1/2 cups bread flour (2 1/4 cups)
2 teaspoons sugar (1 tablespoon)
3/4 teaspoon salt (1 1/4 teaspoons)
1 tablespoon olive oil (1 1/2 tablespoons)

Steps:

  • Stir cornmeal into ½ (or 3/4) cup of the cold water until lumps disappear.
  • Add all ingredients to your bread machine in the order recommended by its manufacturer, and select the bread cycle.

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.

BRAZILIAN CORNBREAD ( BREAD MACHINE )



Brazilian Cornbread ( Bread Machine ) image

Make and share this Brazilian Cornbread ( Bread Machine ) recipe from Food.com.

Provided by FarmKitchen

Categories     Yeast Breads

Time 3h

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

1 cup milk
1/4 cup water
1 egg
3 tablespoons margarine
6 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 cups yellow corn flour
2 1/2 cups bread flour
1 teaspoon anise seed
2 1/2 teaspoons active dry yeast

Steps:

  • Combine all ingredients in the order given.
  • Select White Bread and push start.
  • Check the dough after about 5 minutes, if its too wet then add a tablespoon of flour at a time, if its too dry then add a tablespoon of water at a time, until dough forms a smooth round ball.

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Top Asked Questions

What kind of bread is Portuguese cornbread?
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. MAKE IT SHINE! ADD YOUR PHOTO AMT. PER SERVING % DAILY VALUE
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 the best way to make corn bread dough?
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).
What is corn bread?
An exciting, delicious and beautiful bread that originates from northern Portugal where corn is a very important crop. The corn flour is the magic that brings the yellow crumb and the beautiful crackled crust. Pour the water over the corn flour and stir until all the flour has been hydrated. Let it cool to room temperature. About one hour

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