Recipe by Sarah_Jayne
Broa is a yeasted cornbread eaten in Portugal. I found this recipe at the excellent 'Lip Smacking Goodness' blog.
Top Review by Chocolatl
I'm sorry, but this didn't turn out well for me. The dough was still extremely sticky even after adding the entire 2 cups of flour. Despite the large amount of yeast, the dough did not rise well--I think the salt had an inhibiting effect. The flavor is decent, and I think it could be good, but the recipe needs some tweaking. Made for 123 Hits tag.
- 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
Directions See How It's Made
- 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.