Broa - Portuguese Cornbread
Broa is a traditional Portuguese cornbread that has been a staple of Portuguese and Galician cuisine for centuries. The combination of cornmeal and all-purpose flour gives the bread a distinctive, slightly sweet flavor and a crusty crust. In Portugal, it is often eaten with soups, such as the famous caldo verde, or simply spread with butter. Broa's popularity is also due to its simple preparation and long shelf life, making it a regular bake in many households.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the cornmeal and all-purpose flour, then add the salt and sugar.
2
In a separate bowl, dissolve the yeast in lukewarm water and let it stand for 5-10 minutes, until foamy.
3
Pour the yeast mixture into the flour mixture and add the olive oil. Mix to combine, then start kneading the dough.
4
Knead the dough for about 10 minutes, until smooth and elastic.
5
Cover with a clean kitchen towel and let rise in a warm place for about 1.5 hours, or until doubled in size.
6
Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
7
Cover again and let rest for another 30 minutes.
8
Preheat the oven to 400°F (200°C) and bake the bread for 35-40 minutes, or until golden brown and sounds hollow when tapped.
9
Let it cool completely on a wire rack before slicing and serving.
