Broa de Milho (Portuguese Cornbread)
In short: A dense, golden Portuguese cornbread with a thick, crackled crust, made with scalded cornmeal and a little wheat flour. It takes about 1 h 15 min in total and makes 12 servings.
- Prep
- 30 min
- Cook
- 45 min
- Resting
- 2 h 15 min
- Total
- 1 h 15 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 160 kcal
Broa is the traditional bread of northern and central Portugal, baked from maize grown in the green north. Scalding the cornmeal gives a moist, tight crumb, while a little wheat flour helps the loaf rise. The crust is thick and cracks as the loaf cools, and the flavor is sweet and nutty. Eat it with vegetable soups, bean stews or just olive oil. It keeps well for several days and makes very good toast.
Instructions
- Put the cornmeal and salt in a large bowl and pour in the boiling water. Stir to a thick paste and let it cool for 20 minutes until lukewarm.
- Stir in the yeast, sugar, olive oil and bread flour. Add enough lukewarm water to make a soft, slightly sticky dough, then knead for 8 minutes. The dough will be softer than a plain wheat dough.
- Cover the bowl and leave the dough in a warm place for 1 hour 15 minutes, until nearly doubled.
- Shape the dough into a tight round and set it on a tray lined with parchment. Dust the top generously with flour, cover loosely and leave for 40 minutes until puffy.
- Heat the oven to 230°C (450°F). Score a cross on top with a sharp knife and bake for 15 minutes, then lower the heat to 200°C (400°F) and bake for 25 to 30 minutes, until deep golden and hollow-sounding when tapped underneath.
- Cool on a rack for at least 1 hour before slicing, since the crumb sets as it cools.
Tips
- Use fine yellow cornmeal. Coarse polenta makes a crumbly loaf, so grind it finer in a blender if that is all you have.
- Some traditional loaves include rye flour. Replace 100 g (3/4 cup) of the bread flour with rye for a darker, tangier crumb.
Questions and answers
Can I make broa without wheat flour?
A pure cornmeal dough does not rise well and crumbles. A little wheat flour gives structure, and a gluten-free bread blend can work for those who avoid gluten, though the texture will change.
How do I store broa?
Wrap it in a clean cloth and keep it at room temperature for up to 4 days. Slice and freeze for up to 2 months, then toast from frozen.
What do you eat with broa?
It goes with vegetable soups, bean stews and roasted vegetables, or toasted with a drizzle of olive oil. The sweet corn flavor suits salty, savory dishes.
How long does it take to make Broa de Milho (Portuguese Cornbread)?
About 1 h 15 min in total: 30 min of preparation and 45 min of cooking.
How many calories are in Broa de Milho (Portuguese Cornbread)?
About 160 kcal per serving, with 4 g of protein, 32 g of carbohydrates and 2 g of fat. These values are estimates.
Nutrition per serving
| Calories | 160 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 32 g |
| Fat | 2 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 300 mg |
Estimated values, calculated from the ingredients.
