Portuguese Corn Bread (Broa)

Recipe by Acerast
READY IN: 2hrs 55mins
YIELD: 1 loaf




  • 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.