Portuguese Cornbread

Portuguese Cornbread

8 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    2 h
Stephen Almas
Recipe by  Stephen Almas

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

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Ingredients

Adjust Servings

Original recipe yields 1 loaf

Directions

  1. 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.
  2. Pulverize the cornmeal in a blender until fine.
  3. 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.
  4. 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.
  5. 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.

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Reviews (8)

Rate This Recipe
JABBABROWN
24

JABBABROWN

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.

MARJORIE25
21

MARJORIE25

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 to what he remembers. He thinks you need a special oven for the darker color.

RUBY2
20

RUBY2

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 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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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 154 cal
  • 8%
  • Fat
  • 3 g
  • 5%
  • Carbs
  • 28.2 g
  • 9%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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