Best 4 Pao De Milho Portuguese Cornbread Recipes

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Introducing the delectable Portuguese Cornbread, a culinary delight that has captivated taste buds for generations. This traditional bread, also known as Pão de Milho, is a staple in Portuguese cuisine, enjoyed for its unique flavor and texture. Made with simple yet wholesome ingredients like cornmeal, flour, and a touch of sweetness, this delightful treat is a perfect accompaniment to any meal. Whether you prefer it as a savory side dish or a sweet snack, this versatile bread offers a tantalizing experience with every bite.

In this comprehensive guide, we present a collection of carefully curated Portuguese Cornbread recipes, each offering a unique twist on this beloved classic. From the traditional Pão de Milho Alentejano, a rustic bread with a slightly crunchy crust and a soft, moist interior, to the modern Pão de Milho com Queijo e Ervas, infused with the flavors of cheese and herbs, this collection caters to every palate.

For those with a sweet tooth, the Pão de Milho Doce is a delightful indulgence, featuring a hint of honey and a sprinkling of cinnamon sugar. And for those who appreciate a gluten-free option, the Pão de Milho sem Glúten offers a delicious alternative, made with a blend of cornmeal and almond flour.

With detailed instructions, helpful tips, and an array of variations, this collection of Portuguese Cornbread recipes promises to turn you into a master baker. So, prepare to embark on a culinary journey, discover the secrets of this timeless bread, and create memories that will last a lifetime.

Check out the recipes below so you can choose the best recipe for yourself!

PAO DE MILHO ( PORTUGUESE CORNBREAD )



Pao De Milho ( Portuguese Cornbread ) image

Posted in response to a request. I've made this once, and it was fantastic (personally, I made the one big loaf, not the two small ones). Apparently, this bread is traditionally very dense; if you want yours heavier, the amount of cornmeal should be increased and the amount of flour decreased. I like it this way, though. And, it's great toasted!

Provided by Lennie

Categories     Yeast Breads

Time 3h40m

Yield 2 loaves

Number Of Ingredients 8

1 1/4 cups fine white cornmeal
2 teaspoons salt
1 1/4 cups boiling water
1 teaspoon granulated sugar
1 cup lukewarm water, divided
1 tablespoon active dry yeast (or 1 15 mL pkg)
3 cups all-purpose flour
1/2 cup white cornflour (approx. measure) or 1/2 cup yellow cornflour (approx. measure)

Steps:

  • Please note that the corn flour in this recipe is NOT cornstarch; you should be able to find corn flour at your grocery store in either the aisle where flour is sold, or in the aisle where ethnic foods are sold.
  • In a large mixing bowl, mix the cornmeal and salt together, then add the boiling water and stir until smooth.
  • Let this cool until mixture is lukewarm (should take about 10 minutes).
  • Meanwhile, in a measuring cup, dissolve the sugar in 1/2 cup of the lukewarm water and sprinkle in the yeast; let stand for 10 minutes.
  • Now rapidly whisk the yeast mixture with a fork and then stir into the cornmeal mixture.
  • A bit at a time, mix in the all-purpose flour, stopping a few times to slowly add in the remaining 1/2 cup lukewarm water; blend this mixture well, until completely combined.
  • Turn this mixture out onto a well-floured surface and knead until elastic and all ingredients are well blended; this will likely take about 10 minutes.
  • If you need to -- and only if you NEED to -- add a bit more flour; you will likely need to if your kitchen is at all humid, as that can keep the dough a little sticky.
  • When smooth and elastic, gather the dough into a ball.
  • Lightly grease a fairly large mixing bowl and put the dough into bowl, turning dough so it is greased all over.
  • Cover bowl with a clean tea towel, place in a draft-free area (try the top of your fridge, or inside your oven -- not turned on of course) and let dough rise until doubled in bulk, which should take about 90 minutes.
  • Now punch down the dough and shape it into either one round loaf or two small ones; have ready a well greased baking sheet or a well greased pie plate.
  • Roll the loaf (loaves) in corn flour until well covered, then, if you've made the two small loaves, place on baking sheet, or if you've prepared just the one large loaf, place on pie plate.
  • Cover with clean tea towel and let rise in a draft-free place for 45 minutes, or until doubled in size.
  • Sprinkle with additional corn flour just before baking.
  • Bake bread in preheated 450F oven for 30 to 40 minutes, or until loaves sound hollow when tapped on bottom; they should be golden brown and crusty on top.
  • Transfer to wire racks and wait impatiently for them to cool.

Nutrition Facts : Calories 1091.7, Fat 6.2, SaturatedFat 0.9, Sodium 2368.5, Carbohydrate 228.8, Fiber 14.4, Sugar 3.3, Protein 30

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 CORNBREAD (BROA)



Portuguese Cornbread (Broa) image

Broa is a yeasted cornbread eaten in Portugal. I found this recipe at the excellent 'Lip Smacking Goodness' blog.

Provided by Sarah_Jayne

Categories     Yeast Breads

Time 1h40m

Yield 1 loaf

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 1733.9, Fat 23.2, SaturatedFat 3.3, Sodium 3570.6, Carbohydrate 336.9, Fiber 23.1, Sugar 1.9, Protein 46.2

PORTUGUESE CORNMEAL BREAD



Portuguese Cornmeal Bread image

This deceptively simple loaf is inspired by the Portuguese bread known as pao de milho or broa. Sprinkling the top of the bread with water just before baking creates steam and ensures a crisp, toothsome crust.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 17h30m

Yield Makes one 9 1/2-inch round loaf

Number Of Ingredients 8

1 1/2 cups fine yellow cornmeal, preferably stone-ground, plus more for sprinkling
1 1/2 cups boiling water
5 cups unbleached bread flour, plus more for sprinkling
2 tablespoons kosher salt
2 tablespoons sugar
1/4 teaspoon active dry yeast (not rapid-rise; from one 1/4-ounce envelope)
1 1/3 cups ice-cold water
Extra-virgin olive oil, for brushing, proofing, and shaping

Steps:

  • In a medium bowl, stir togethercornmeal and boiling water. Placebowl in an ice-water bath and letstand, stirring mixture a few times,until cold to the touch, about 10minutes. In a large bowl, whisktogether flour, salt, sugar, andyeast. Make a well in dry mixtureand add cornmeal mixture andcold water. Stir until a wet doughforms and no dry flour remains.Cover bowl with plastic wrap andlet rise at room temperature untildough quadruples in volume andtop appears bubbly, at least 12 hoursand up to 18 hours.
  • Brush the bottom and sides of a 4-to-5-quart Dutch oven (about 9 1/2 inches in diameter), preferably enameled cast iron, with oil. Sprinkle generously with cornmeal and flour to ensure an even coating. With lightly oiled hands, punch down dough, pour out onto a clean work surface, and shape into a ball. Transfer to Dutch oven; lightly sprinkle top with more cornmeal and flour. Cover Dutch oven with plastic wrap and letrise at room temperature until doubled in volume, 1 1/2 to 2 hours.
  • Preheat oven to 500 degrees with rack in lower third. Using the tip of a sharp knife, slash top of dough in a few places to a depth of 1 inch. Lightly sprinkle top of dough with water. Cover Dutch oven with lid, transfer to oven, and reduce temperature to 450 degrees. Bake until bread is puffed and brown, 45 minutes. Uncover and continue baking until a thermometer inserted into center of loaf registers 190 degrees to 200 degrees, about 15 minutes more. Let cool in Dutch oven on a wire rack 15 minutes, then turn bread out onto rack and let cool completely, about 2 hours, before slicing and serving. (Or store, unsliced and wrapped in parchment-lined foil at room temperature up to 3 days, or sliced and frozen up to 3 months.)

Tips:

  • Use Fresh Corn: The fresher the corn, the better the flavor of your cornbread will be. Look for ears with bright green husks and plump, milky kernels.
  • Soak the Cornmeal: Soaking the cornmeal in water or milk before baking helps to create a more tender and moist cornbread.
  • Use the Right Pan: A cast iron skillet is the best pan for baking cornbread. It evenly distributes the heat, resulting in a crispy crust and a tender interior.
  • Add Some Sweetness: Sugar or honey can be added to the batter for a sweeter cornbread. You can also add raisins, cranberries, or blueberries for a fruity twist.
  • Serve It Warm: Cornbread is best served warm out of the oven. You can also toast it or grill it for a crispy crust.

Conclusion:

Cornbread is a versatile bread that can be enjoyed in many different ways. Whether you like it plain or with toppings, sweet or savory, there's a cornbread recipe out there for everyone. So next time you're looking for a quick and easy bread to bake, give cornbread a try. You won't be disappointed!

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