Broa Portuguese Cornbread Recipes

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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.

NO-KNEAD BROA (PORTUGUESE CORN BREAD)



No-Knead Broa (Portuguese Corn Bread) image

Broa is a very rustic recipe from Portugal and bears little resemblence to American southern corn bread. It's a very dense loaf that's perfect for sopping up hearty soups. Another great recipe from Artisan Bread in Five Minutes a Day cookbook.

Provided by Galley Wench

Categories     Yeast Breads

Time 35m

Yield 4 1 lb. loaves

Number Of Ingredients 8

3 cups lukewarm water
1 1/2 tablespoons yeast
1 1/2 tablespoons salt
1/4 cup honey
2 tablespoons olive oil
1 1/2 cups stone-ground cornmeal
5 cups unbleached all-purpose flour
cornmeal, for pizza peel and dusting the top

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)



Portuguese Cornbread (Broa) image

Broa is a yeasted cornbread eaten in Portugal. I found this recipe at the excellent 'Lip Smacking Goodness' blog.

Provided by Sarah_Jayne

Categories     Yeast Breads

Time 1h40m

Yield 1 loaf

Number Of Ingredients 6

1 1/2 cups yellow cornmeal
1 1/2 teaspoons salt
1 1/4 cups boiling water
1 tablespoon olive oil
2 (1/4 ounce) packages dry yeast
2 cups bread flour, approx

Steps:

  • Grind cornmeal to a powder in a food processor. You may skip this step, but the product will not be as smooth.
  • Mix 1 cup of powdered cornmeal, salt and water until smooth.
  • Add olive oil, and cool to lukewarm.
  • Blend in the yeast.
  • Gradually add the remaining cornmeal and 1 cup flour, mixing constantly.
  • Add more flour if dough is still sticky.
  • Rise until double in volume.
  • Knead until firm.
  • Shape into round loaf.
  • Rise until double.
  • Bake at 350 degrees for about 30 to 40 minutes.

Nutrition Facts : Calories 1733.9, Fat 23.2, SaturatedFat 3.3, Sodium 3570.6, Carbohydrate 336.9, Fiber 23.1, Sugar 1.9, Protein 46.2

BROA - PORTUGUESE CORNBREAD



Broa - Portuguese Cornbread image

Good stuff. My parents like to put a slice of it at the bottom of their soup plate and eat it with their soup. Recipe taken from the Food Network's website.

Provided by Evamyth

Categories     Yeast Breads

Time 3h45m

Yield 1 loaf

Number Of Ingredients 12

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

Steps:

  • 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 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.

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

Great with soup.

Provided by Mikekey *

Categories     Other Breads

Time 4h30m

Number Of Ingredients 7

4 1/2 tsp (2 envelopes) active dry yeast
2 c stone-ground cornmeal, divided
1 1/2 c lukewarm water, divided
1 c milk, scalded and cooled to lukewarm
2 Tbsp vegetable oil
2 tsp salt
5-6 c all purpose flour

Steps:

  • 1. Combine the yeast and half the cornmeal in a large mixing bowl. Add 1/2 cup of the water and beat until smooth. Allow to rise in a warm spot until doubled in bulk, 30 to 45 minutes.
  • 2. Stir the mixture to deflate it, and add the remaining water, milk, oil, salt and the remaining cornmeal. Stir to combine. Add enough of the flour, 1 cup at a time, to make a soft but workable dough, usually about 5 cups.
  • 3. Turn onto a well-floured surface and knead vigorously for 5 minutes, until the dough is smooth and elastic. Shape into a ball and place in a greased bowl, turning it so as to cover all sides lightly with grease. Cover with a clean cloth and allow to rise until double in bulk, about 1 hour.
  • 4. Punch the dough down and knead on a well-floured surface for 5 minutes. Replace in the bowl, allow to double in bulk again, then knead for 5 more minutes. Divide the dough in two and form into round balls. Place on a greased baking sheet or in individual greased cake pans and allow to double in bulk again.
  • 5. Place a shallow pan of water in the bottom of the oven and preheat to 500 degrees F. Place the loaves in the center of the oven and bake for 15 minutes.
  • 6. Reduce the oven temperature to 400 degrees F and bake an additional 15 minutes. Once the loaves are browned and produce a hollow sound when thumped, remove to cooling racks.

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.

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

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