Portuguese Cornbread

7 Reviews

Prep: 20 min
Cook: 40 min
Ready In: 2 hr

“Also known as broa, a yeasted cornbread, goes well with soup, eggs, and fish.” - by Stephen Almas

Ingredients

1 1/2 cups cornmeal
1 1/2 teaspoons salt
1 cup boiling water
2 tablespoons olive oil
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour

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Metric US

Original recipe yields 1 loaf

Directions

In a small bowl, sprinkle or crumble yeast and sugar over the lukewarm water. Let stand for 2 or 3 minutes, then stir to dissolve. Set the bowl in a warm, draft-free place for 8 to 10 minutes, or until yeast doubles in volume.
Pulverize the cornmeal in a blender until fine.
In a large mixing bowl, combine 1 cup cornmeal, salt, and boiling water. Stir vigorously until smooth. Stir in 1 tablespoon olive oil. Cool mixture to lukewarm. Stir proofed yeast into the cornmeal mixture. Gradually add 1/2 cup cornmeal and flour. Gather the dough into a ball, and place it in a greased bowl. Cover. Set it aside in a warm place for about 30 minutes, or until doubled in bulk.
With a pastry brush, coat the bottom and sides of a 9 inch pie pan with remaining 1 tablespoon olive oil. Turn the dough out into pie pan, and cover. Let it rise in a warm place for another 30 minutes, or until it doubles in bulk again.
Bake in the middle of a preheated 350 degree F (175 degree C) oven for 40 minutes, or until top is golden. Transfer to a rack to cool.

Nutrition

Amount Per Serving (12 total)

Calories
154 cal
8%

Carbs
28.2 g
9%

Based on a 2,000 calorie diet

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Reviews (7)

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JABBABROWN

Oct. 17, 2003

"A good basic leavened cornbread recipe to which you can add extras like chopped chili, capsicums, fresh corn, salami etc. Bread is more successful if kneaded for 10-15mins prior to first rise...." See more"

MARJORIE25

Jul. 15, 2003

"We were looking for a recipie for Broa and were so glad to find one. It turned out pretty good, but it doesn't keep very well. My husband was used to broa looking darker although it does taste similar..." See more to what he remembers. He thinks you need a special oven for the darker color."

RUBY2

Jan. 19, 2007

"I love yeasted cornbread and this is basically a good recipe but the instructions are a bit off. It's best if you knead the dough for a few minutes before the 1st rise, which should be about 60 to 90..." See more minutes, not 30 as stated. The 2nd rise may take longer than 30 minutes ie 45 or 50. Rather than pulverise the cornmeal in the blender I used a fine cornmeal that I bought at the Italian grocers."

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