Portuguese Cornbread (Broa)
Broa is a yeasted cornbread eaten in Portugal. I found this recipe at the excellent 'Lip Smacking Goodness' blog.
- Ready In:
- 1hr 40mins
- 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
- 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.
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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.Reply