BROA - PORTUGUESE CORNBREAD
Good stuff. My parents like to put a slice of it at the bottom of their soup plate and eat it with their soup. Recipe taken from the Food Network's website.
Provided by Evamyth
Categories Yeast Breads
Time 3h45m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Combine the yeast, sugar, and the warm water in a large bowl until the yeast is dissolved and foamy, about 5 to 10 minutes.
- In a large mixing bowl, combine the cornmeal and salt with the boiling water. Beat vigorously with a wooden spoon to blend. Add the melted butter and mix to incorporate. Now, pour the yeast mixture into the cornmeal mixture, stirring to combine. Gradually add the flour, mixing well after each addition. Add a couple of tablespoons of water if the dough feels dry and doesn't come together easily. Continue to mix until a dough forms into a ball. Turn the dough out onto a lightly floured surface and knead, adding just enough flour to keep the dough from sticking, until smooth and elastic, about 5 to 10 minutes.
- Grease a large bowl with oil and transfer the dough to the bowl, brush the top with more oil so it is completely coated. Cover the dough with a kitchen towel and let it rise in a warm place until doubled in bulk, about 11/2 hours.
- Turn the dough out onto the floured surface and knead briefly, 3 or 4 times, to punch out the air. Gather the dough into a ball and shape it into a round loaf. Cover the dough with a kitchen towel and let rise again until doubled in bulk, about 1 hour.
- Preheat the oven to 400 degrees F. and place a pizza stone in the oven to heat up.
- Put the dough round on the pizza stone and brush the top with oil. Sprinkle the top of the bread with coarse salt. Bake in middle of the oven for 40 to 50 minutes until the bread is golden brown and bottom sounds hollow when tapped. *To recreate the steam effect from authentic Portuguese brick ovens, spray the bread and oven walls with cold water every 10 minutes. Transfer the bread to a wire rack to cool.
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raja qadir
raja89@yahoo.comThis broa is a game-changer!
Brother A (Official)
ba19@hotmail.comI'm so glad I found this recipe. It's the perfect broa!
Makelly covey
m@yahoo.comI would give this broa a 10/10!
Sadeeq Ullah
u-s@yahoo.comThis broa is a must-try for any cornbread lover!
UNRULY EPIXODE
uepixode49@hotmail.comI'm definitely going to be making this broa again and again.
llurifataw llurifataw
llurifataw@hotmail.frThis broa is perfect for any occasion. I've served it at parties, potlucks, and even for breakfast.
Carin Stovall
carin_s@yahoo.comI'm not a huge fan of anise, but I actually really liked it in this broa. It added a really nice subtle flavor.
Christina Ross
ross_c88@gmail.comI love that this recipe uses cornmeal. It gives the broa a really nice texture and flavor.
Zeeshan Javaid
javaid-zeeshan43@hotmail.comThis broa is so easy to make, and it's really affordable too!
Mariam Otto
otto36@hotmail.comI've been looking for a good broa recipe for a while now, and this one is definitely it! Thank you for sharing.
Sangam Rana bhat
bhat@hotmail.frThis recipe is a keeper!
Cory Dcook
cory5@aol.comI made this broa for a potluck and it was a huge hit! Everyone loved it, and I got so many compliments.
Rapheal Sagay
s67@gmail.comThis is the best cornbread I've ever had! It's so moist and flavorful, and the anise adds a really unique and delicious touch.
MR. gaming
m.gaming@hotmail.comMy oh my, this broa is an absolute delight! The crumb is moist and fluffy, while the crust is perfectly crisp and golden brown. I love the subtle sweetness from the cornmeal and the hint of anise is simply divine.