BROA (PORTUGUESE CORN BREAD) RECIPE - (4.4/5)
Provided by peach106
Number Of Ingredients 6
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.
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marck silas
[email protected]I'm excited to try this recipe! I love the flavor of cornbread, and I'm sure this broa will be even better.
sharjeel ali
[email protected]This recipe looks delicious, but I don't have any cornmeal. Can I substitute another type of flour?
Rind Baloch45
[email protected]I'm not sure what went wrong, but my broa turned out really bitter. I think I might have used the wrong type of cornmeal.
Emmanuel Abban
[email protected]This recipe is missing some important instructions. It doesn't say how long to bake the broa or at what temperature.
ABOSEDE ALAKA
[email protected]I followed the recipe exactly, but my broa didn't turn out as well as I expected. It was a bit too dense and crumbly.
funtime freddy
[email protected]This broa was a bit too dry for my taste. I think I'll try adding some more liquid next time.
Shahzib Hussain
[email protected]I'm not a huge fan of cornbread, but this broa was actually really good. It's not too sweet and has a nice savory flavor.
raja basharat
[email protected]This broa is a bit more dense than I expected, but it's still delicious. I think it would be great toasted with some butter and honey.
Diane Balderamos
[email protected]I love the rustic appearance of this broa. It's a beautiful bread that would be perfect for a special occasion.
Babu Kamrul
[email protected]This broa is a great way to use up leftover cornmeal. It's a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner.
Spider Man
[email protected]I was pleasantly surprised by how easy this recipe was to follow. Even as a beginner baker, I was able to make a delicious broa without any problems.
Razia Soltana
[email protected]This broa is the perfect accompaniment to a bowl of soup or stew. It's hearty and filling, with a slightly sweet flavor that pairs well with savory dishes.
Charles Maddock
[email protected]I love the simplicity of this recipe. With just a few ingredients, I was able to make a delicious and authentic broa.
DL TV
[email protected]This broa was a hit at my dinner party. Everyone raved about how delicious and unique it was.
Kyle Basler
[email protected]I've tried many broa recipes before, but this one is by far the best. The instructions were easy to follow and the bread baked beautifully.
Zuraam Mughal Zuraam Mughal
[email protected]This broa recipe is a keeper! The bread turned out perfectly moist and flavorful. I especially loved the hint of sweetness from the cornmeal.