Portuguese Corn Bread for the Bread Machine (Broa)
photo by MomLuvs6
- Ready In:
- 4hrs 10mins
- Ingredients:
- 7
- Yields:
-
1 loaf
ingredients
- 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)
directions
- 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.
Reviews
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This is absolutely delicious! It's also very versatile -- spectacular with butter and marmalade, but also a perfect accompaniment to soup and hearty bean spread. I was a bit surprised when it first came out of the machine - it's dense (and therefore small), so I thought I'd measured something wrong. The texture is firm and chewy, very different from American-style cornbreads which are quick breads, not yeast-based. But the flavor knocked my socks off, and it keeps better than American cornbreads do, too. I had 2 friends over for dinner and the 3 of us gobbled it all up in about 2 seconds flat, and I found myself mixing up another 2-pound (rather than the original 1-pound) loaf for my bread machine within an hour of the first one being done.
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Tweaks
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I made 3 of these in the last 3 days and each one I've tried something different. My favorite so far is add: 1 Cup of actual corn 2 tablespoons of hot jalapeno nacho slices The bread actually rises a bit taller, must be from the moisture, I don't know. This makes an already amazing bread over the top.
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RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana