Best 5 Broa Portuguese Corn Bread Recipes

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**Broa: A Taste of Portugal's Culinary Heritage**

Broa, a traditional Portuguese cornbread, is a delectable treat that has captivated taste buds for centuries. Originating in the northern regions of Portugal, this humble bread holds a special place in the country's culinary history. Broa is distinguished by its unique texture, resulting from the incorporation of cornmeal, and its characteristic dense and slightly moist crumb. It possesses a delightful balance of flavors, with a subtle sweetness from the corn complemented by a hint of tanginess from the sourdough starter. Whether enjoyed on its own, paired with savory dishes, or used to make sandwiches, Broa offers a versatile culinary experience. This article presents a collection of Broa recipes, each offering a distinct variation on this classic Portuguese bread. From the traditional Broa de Milho, made with cornmeal and sourdough starter, to the Broa de Avintes, renowned for its unique shape and flavor, these recipes provide a glimpse into Portugal's rich bread-making traditions. So, prepare to embark on a culinary journey and discover the diverse flavors of Broa, a testament to Portugal's culinary heritage.

Here are our top 5 tried and tested recipes!

BROA DE MILHO (PORTUGUESE CORN AND RYE BREAD)



Broa de Milho (Portuguese Corn and Rye Bread) image

Broa de milho is a hearty corn and rye bread that's perfect for dipping in stews and for avocado toast. This bread is "no-knead" and has no final proof. The baking approach is simple and it tastes delicious.

Provided by Melissa Johnson

Categories     Recipes

Time 1h40m

Yield 2 loaves

Number Of Ingredients 7

500g home-milled organic yellow dent corn (4 1/3 cups cornmeal)
250g home-milled organic rye berries (2 scant cups whole grain organic rye flour)
125g organic all purpose flour (1 cup)
425g boiling water to hydrate the corn flour⁠ (generous 1 3/4 cups)
205g water for the final mix⁠ (7/8 cup)
250g all purpose flour starter 100% hydration (~1 cup)
20g (4 tsp) salt⁠

Steps:

  • ⁠Hydrate the corn flour with the boiling water, 1 hour, covered.⁠
  • Thoroughly mix all of the ingredients together (hydrated corn flour, additional water, rye flour, all purpose flour, sourdough starter and salt).⁠
  • Cover and let the dough ferment until it's aerated and domed (~6.5 hours in a 70F room). You won't see the dough double, but it will become domed and aerated. ⁠
  • Preheat your oven to 400F with a stone/steel/baking sheet in it.⁠
  • Divide the dough in two, and place half in a floured bowl. Flour the top of the dough. ⁠
  • Flip and swirl the dough in the bowl until you have a smooth loaf. ⁠
  • Slide the dough onto a floured peel or parchment and place it in the oven on the hot stone. ⁠
  • Repeat with the second half of the dough.⁠
  • Bake the loaves at 400F for 1 hour.⁠
  • The crust will be crunchy and the inside temperature should be over 205F.

PORTUGUESE CORN BREAD FOR THE BREAD MACHINE (BROA)



Portuguese Corn Bread for the Bread Machine (Broa) image

Based on a recipe from Madge Rosenberg's delightful cookbook, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says, "Light, grainy broa partners chili or a spicy stew or thick soup. Smear a fresh or toasted slice with butter or soft avocado and/or tomato, or ladle a fish stew over toasted broa." The default measurements are for a small 1 pound loaf; I have placed measurements for a large 1 ½ pound loaf in parentheses. Your bread machine may have a basic bread cycle much quicker than the 4 hour one I reference under the cook time. My photo shows it buttered with honey.

Provided by mersaydees

Categories     Yeast Breads

Time 4h10m

Yield 1 loaf

Number Of Ingredients 7

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)

Steps:

  • 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.

NO-KNEAD BROA (PORTUGUESE CORN BREAD)



No-Knead Broa (Portuguese Corn Bread) image

Broa is a very rustic recipe from Portugal and bears little resemblence to American southern corn bread. It's a very dense loaf that's perfect for sopping up hearty soups. Another great recipe from Artisan Bread in Five Minutes a Day cookbook.

Provided by Galley Wench

Categories     Yeast Breads

Time 35m

Yield 4 1 lb. loaves

Number Of Ingredients 8

3 cups lukewarm water
1 1/2 tablespoons yeast
1 1/2 tablespoons salt
1/4 cup honey
2 tablespoons olive oil
1 1/2 cups stone-ground cornmeal
5 cups unbleached all-purpose flour
cornmeal, for pizza peel and dusting the top

Steps:

  • MIXING INSTRUCTIONS:.
  • Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food container.
  • Add oil and honey.
  • Mix in the remaining dry ingredients without kneading, usings a spoon or a heavy-duty stand mixer with dough hook.
  • Note:: If not using a mixer you may need to use wet hands to incorporate the last bit of the flour.
  • Cover (not airthight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
  • The dough can be used immediately after rising, however it is easier to handle when cold.
  • Refrigerate in a lidded (not airtight) container and use over the next 7 days.
  • BAKING INSTRUCTIONS:.
  • Dust the surface of the refrigerated dough with flour and cut off a grapefruit size piece (1 lb.).
  • Dust with more flour and quickily shape into a ball by stretching the surface of dough around to the bottom on all four sides, roating the ball a quarter-turn as you go.
  • Flatten the top slightly and allow to rest on a cornmeal-covered pizza peel for 40 minutes.
  • Twenty minutes before baking time, preheat oven to 450º F, with a baking stone placed on the middle rack.
  • Place a cast iron skillet or empty broiler tray on the bottom rack.
  • Sprinkle loaf liberally with cornmeal and slash the top using a serrated bread knife.
  • Slide loaf directly onto the hot stone.
  • Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door.
  • Bake for about 30 minutes or until top of crust is dark brown and firm. Smaller or larger loaves will require adjustments in baking time.
  • Remove from oven and cool on wire rack.
  • Allow to cool before slicing.

PORTUGUESE CORN BREAD (BROA)



Portuguese Corn Bread (Broa) image

This is from Carol Robertson's "Portuguese Cooking". The author shared that this is not like American corn bread and is often served with Potato and Kale soup. I can't wait to try it!

Provided by Acerast

Categories     Yeast Breads

Time 2h55m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 8

1 (1/4 ounce) package active dry yeast
1 teaspoon sugar
1 1/4 cups water, warm
3/4 cup milk, warm
1 teaspoon salt
1 tablespoon olive oil
2 cups yellow cornmeal
3 cups all-purpose flour

Steps:

  • 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.

BROA (PORTUGUESE CORN BREAD) RECIPE - (4.4/5)



Broa (Portuguese Corn Bread) Recipe - (4.4/5) image

Provided by peach106

Number Of Ingredients 6

3 cups lukewarm water
1 1/2 Tbsp. granulated yeast (1 1/2 packets)
1 1/2 Tbsp. salt
1 1/2 cups stone-ground or standard cornmeal
5 cups unbleached all-purpose flour
Cornmeal for pizza peel and dusting the top

Steps:

  • Mixing and storing the dough: Mix the yeast and salt with the water in a 5-quart bowl, or a lidded (not air-tight) food container. Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. Cover (not air-tight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not air-tight) container and use over the next 10 days. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Flatten slightly and allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes. Twenty minutes before baking time, preheat a baking stone to 450 degrees F, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread. Just before baking, sprinkle the loaf liberally with cornmeal and slash a cross, scallop, or tic-tac-toe pattern into the top, using a serrated bread knife. Leave the cornmeal in place for baking; tap some of it off before eating. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 30 minutes, until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time. Allow to cool before slicing or eating.

Tips:

  • Use fresh or frozen corn kernels: Fresh corn kernels will give the broa a sweeter flavor, while frozen corn kernels will add a bit of texture. If you're using frozen corn, be sure to thaw it completely before using.
  • Don't overmix the batter: Overmixing the batter will make the broa tough. Mix just until the ingredients are combined.
  • Let the batter rest: Letting the batter rest for at least 30 minutes will allow the flavors to meld and the cornmeal to absorb the liquid. This will result in a more flavorful and moist broa.
  • Bake the broa in a hot oven: Baking the broa in a hot oven will help it to rise and give it a crispy crust.
  • Serve the broa warm: Broa is best served warm, right out of the oven. It can be enjoyed on its own or with a variety of accompaniments, such as butter, cheese, or honey.

Conclusion:

Broa is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover corn kernels, and it's also a good source of fiber and nutrients. With its unique flavor and texture, broa is sure to be a hit with your family and friends.

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