Portuguese Corn Bread Recipes

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BROA (PORTUGUESE CORNBREAD)

This Portuguese cornbread is amazing with soup. Deserves to be more popular than it is.

Provided by Brian Genest

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 4h20m

Yield 10

Number Of Ingredients 10



Broa (Portuguese Cornbread) image

Steps:

  • Heat milk in a small saucepan over medium heat until it begins to bubble. Whisk in butter and 2 teaspoons sugar. Add cornmeal and whisk until mixture reaches a thick, sauce-like consistency. Remove from heat and let cool to room temperature.
  • In the meantime, sprinkle yeast and a pinch of sugar over warm water. Stir and let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  • Combine flour and salt in the bowl of a stand mixture fitted with the dough hook. Add the yeast mixture and mix on low speed. Slowly pour in the milk mixture. Knead into a slightly dense dough. Remove from the bowl and roll into a ball.
  • Grease the sides of a bowl or pot with olive oil and add the dough. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours.
  • Punch dough down and roll into 2 boules, or flat-bottomed balls. Place boules on a baking sheet lined with a silicone mat. Sprinkle tops with flour and cover with plastic wrap again. Let rise until puffy, about 1 hour.
  • Preheat the oven to 500 degrees F (260 degrees C). Fill an oven-proof pot with 4 to 5 cups water and place on the bottom rack of the preheating oven.
  • Cut 4 shallow slits into the tops of the puffed bread boules in a cross pattern, 2 parallel lines up and 2 across.
  • Bake in the preheated oven for 10 minutes. Spritz tops with water from a spray bottle. Reduce oven temperature to 400 degrees F (200 degrees C) and continue baking until crusts are a deep brown, about 20 minutes. Remove breads from the pan and let cool for 20 minutes.

Nutrition Facts : Calories 257 calories, Carbohydrate 47.3 g, Cholesterol 6.3 mg, Fat 4.2 g, Fiber 2 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 189 mg, Sugar 2.5 g

1 ½ cups milk, or as needed
4 pats unsalted butter
2 teaspoons white sugar
1 ½ cups cornmeal, or as needed
1 (.25 ounce) package active dry yeast
1 pinch white sugar
¼ cup warm water
3 cups all-purpose flour
1 teaspoon sea salt
1 tablespoon olive oil, or to taste

PORTUGUESE CORNBREAD

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

Provided by Stephen Almas

Categories     Bread     Yeast Bread Recipes

Time 2h

Yield 12

Number Of Ingredients 8



Portuguese Cornbread image

Steps:

  • 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 Facts : Calories 154 calories, Carbohydrate 28.2 g, Fat 3 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 0.4 g, Sodium 296.8 mg, Sugar 0.5 g

1 ½ cups cornmeal
1 ½ teaspoons salt
1 cup boiling water
2 tablespoons olive oil
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
¼ cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour

PORTUGUESE CORNBREAD - BROA

A traditional Portuguese cornbread, this yeast bread has the wholesome rustic flavor and texture that suitably accompanies soups. I found this for ZWT on a website of traditional Portuguese foods.

Provided by momaphet

Categories     Yeast Breads

Time 2h10m

Yield 1 9" Broa

Number Of Ingredients 9



Portuguese Cornbread - Broa image

Steps:

  • In a large mixing bowl combine 1 cup of the cornmeal, the salt and boiling water and stir vigorously until smooth. Stir in 1 tablespoon of the olive oil, then cool to lukewarm. In a small bowl, sprinkle the yeast and sugar over the lukewarm water.
  • Let it stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm draft-free place, such as an unlighted oven, for 8 to 10 minutes, or until the yeast doubles in volume.
  • Stir the yeast into the cornmeal mixture. Stirring constantly, gradually add the remaining ½ cup of cornmeal and 1 cup of the flour. Gather the dough into a ball, place it in a bowl and drape a towel over it. Set it aside in the draft-free place for about 30 minutes, or until it doubles in bulk.
  • With a pastry brush, coat the bottom and sides of a 9-inch pie pan with the remaining 1 teaspoon of olive oil. Turn the dough out on a lightly floured surface and punch it down. Then knead it by pressing it down with the heel of your hand, pushing it forward and folding it back on itself repeatedly for about 5 minutes, meanwhile adding up to 1 cup more flour to make a firm but not stiff dough.
  • Pat and shape it into a round flat loaf and place it in the greased pan. Drape a towel over it and set it aside in the draft free place for about 30 minutes, or until it doubles in bulk again.
  • Preheat the oven to 350°. Bake the bread in the middle of the oven for 40 minutes, or until the top is golden. Transfer it to a rack to cool.

1 1/2 cups yellow cornmeal, pulverized in a blender until fine
1/2 teaspoon salt
1 cup boiling water
1 tablespoon olive oil
1 teaspoon olive oil
1/4 ounce active dry yeast or 1 compressed yeast cake
1 teaspoon sugar
1/4 cup water (110 to 115 degrees)
1 3/4-2 cups all-purpose flour

PORTUGUESE CORNBREAD: BROA

Provided by Tyler Florence

Categories     side-dish

Yield 1 (8-inch) round loaf

Number Of Ingredients 10



Portuguese Cornbread: Broa image

Steps:

  • In a small bowl 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.

2 packages active dry yeast
2 teaspoons sugar
1/4 cup warm water
1 1/2 cups stone-ground cornmeal, plus additional for sprinkling
2 teaspoons salt
1 cup boiling water
1/4 cup (1/2 stick) unsalted butter, melted and cooled
2 cups all-purpose flour, plus more for dusting
Extra-virgin olive oil, for brushing
1 tablespoon coarse salt

PORTUGUESE CORN BREAD

Categories     Bread     Bake     Fall     Bon Appétit

Yield Makes 1 loaf

Number Of Ingredients 10



Portuguese Corn Bread image

Steps:

  • Mix 1 cup cornmeal, pepper and salt in large bowl of electric mixer fitted with dough hook. Add 1 cup boiling water and mix until smooth. Let cool to 120°F., about 20 minutes. Mix in yeast and sugar, then 1/4 cup hot water and 1 tablespoon oil. Mix in remaining 1/2 cup cornmeal. Add 1 cup flour and mix until smooth and elastic, about 5 minutes.
  • Cover bowl with damp towel and let dough rise in warm draft-free area until puffy, about 45 minutes.
  • Grease 9-inch metal pie pan with oil. Knead enough bread flour into dough to make it nonsticky. Knead on floured surface until smooth and elastic, about 5 minutes. Knead into a ball. Place in pan. Flatten to fill bottom of pan. Cover with towel; let rise in warm draft-free area until doubled, about 50 minutes.
  • Preheat oven to 350°F. Score top of bread in ticktacktoe pattern. Bake until bread is light brown on top and sounds hollow when tapped on bottom, about 45 minutes. Remove from pan; cool on rack. Serve warm or at room temperature. (Can be made 1 day ahead. Cool. Wrap tightly. Before serving, wrap in foil and warm in 350°F. oven 15 minutes.)

1 1/2 cups cornmeal
1 1/2 teaspoons ground pepper
1 1/2 teaspoons salt
1 cup boiling water
1 package rapid-rise yeast
1 teaspoon sugar
1/4 cup hot water (125°F. to 130°F.)
1 tablespoon olive oil
2 cups (about) bread flour
Olive oil

BROA DE MILHO (PORTUGUESE CORN AND RYE BREAD)

Broa de milho is a hearty corn and rye bread that's perfect for dipping in stews and for avocado toast. This bread is "no-knead" and has no final proof. The baking approach is simple and it tastes delicious.

Provided by Melissa Johnson

Categories     Recipes

Time 1h40m

Yield 2 loaves

Number Of Ingredients 7



Broa de Milho (Portuguese Corn and Rye Bread) image

Steps:

  • ⁠Hydrate the corn flour with the boiling water, 1 hour, covered.⁠
  • Thoroughly mix all of the ingredients together (hydrated corn flour, additional water, rye flour, all purpose flour, sourdough starter and salt).⁠
  • Cover and let the dough ferment until it's aerated and domed (~6.5 hours in a 70F room). You won't see the dough double, but it will become domed and aerated. ⁠
  • Preheat your oven to 400F with a stone/steel/baking sheet in it.⁠
  • Divide the dough in two, and place half in a floured bowl. Flour the top of the dough. ⁠
  • Flip and swirl the dough in the bowl until you have a smooth loaf. ⁠
  • Slide the dough onto a floured peel or parchment and place it in the oven on the hot stone. ⁠
  • Repeat with the second half of the dough.⁠
  • Bake the loaves at 400F for 1 hour.⁠
  • The crust will be crunchy and the inside temperature should be over 205F.

500g home-milled organic yellow dent corn (4 1/3 cups cornmeal)
250g home-milled organic rye berries (2 scant cups whole grain organic rye flour)
125g organic all purpose flour (1 cup)
425g boiling water to hydrate the corn flour⁠ (generous 1 3/4 cups)
205g water for the final mix⁠ (7/8 cup)
250g all purpose flour starter 100% hydration (~1 cup)
20g (4 tsp) salt⁠

PORTUGUESE CORNMEAL BREAD

This deceptively simple loaf is inspired by the Portuguese bread known as pao de milho or broa. Sprinkling the top of the bread with water just before baking creates steam and ensures a crisp, toothsome crust.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 17h30m

Yield Makes one 9 1/2-inch round loaf

Number Of Ingredients 8



Portuguese Cornmeal Bread image

Steps:

  • In a medium bowl, stir togethercornmeal and boiling water. Placebowl in an ice-water bath and letstand, stirring mixture a few times,until cold to the touch, about 10minutes. In a large bowl, whisktogether flour, salt, sugar, andyeast. Make a well in dry mixtureand add cornmeal mixture andcold water. Stir until a wet doughforms and no dry flour remains.Cover bowl with plastic wrap andlet rise at room temperature untildough quadruples in volume andtop appears bubbly, at least 12 hoursand up to 18 hours.
  • Brush the bottom and sides of a 4-to-5-quart Dutch oven (about 9 1/2 inches in diameter), preferably enameled cast iron, with oil. Sprinkle generously with cornmeal and flour to ensure an even coating. With lightly oiled hands, punch down dough, pour out onto a clean work surface, and shape into a ball. Transfer to Dutch oven; lightly sprinkle top with more cornmeal and flour. Cover Dutch oven with plastic wrap and letrise at room temperature until doubled in volume, 1 1/2 to 2 hours.
  • Preheat oven to 500 degrees with rack in lower third. Using the tip of a sharp knife, slash top of dough in a few places to a depth of 1 inch. Lightly sprinkle top of dough with water. Cover Dutch oven with lid, transfer to oven, and reduce temperature to 450 degrees. Bake until bread is puffed and brown, 45 minutes. Uncover and continue baking until a thermometer inserted into center of loaf registers 190 degrees to 200 degrees, about 15 minutes more. Let cool in Dutch oven on a wire rack 15 minutes, then turn bread out onto rack and let cool completely, about 2 hours, before slicing and serving. (Or store, unsliced and wrapped in parchment-lined foil at room temperature up to 3 days, or sliced and frozen up to 3 months.)

1 1/2 cups fine yellow cornmeal, preferably stone-ground, plus more for sprinkling
1 1/2 cups boiling water
5 cups unbleached bread flour, plus more for sprinkling
2 tablespoons kosher salt
2 tablespoons sugar
1/4 teaspoon active dry yeast (not rapid-rise; from one 1/4-ounce envelope)
1 1/3 cups ice-cold water
Extra-virgin olive oil, for brushing, proofing, and shaping

PORTUGUESE CORN BREAD FOR THE BREAD MACHINE (BROA)

Based on a recipe from Madge Rosenberg's delightful cookbook, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says, "Light, grainy broa partners chili or a spicy stew or thick soup. Smear a fresh or toasted slice with butter or soft avocado and/or tomato, or ladle a fish stew over toasted broa." The default measurements are for a small 1 pound loaf; I have placed measurements for a large 1 ½ pound loaf in parentheses. Your bread machine may have a basic bread cycle much quicker than the 4 hour one I reference under the cook time. My photo shows it buttered with honey.

Provided by mersaydees

Categories     Yeast Breads

Time 4h10m

Yield 1 loaf

Number Of Ingredients 7



Portuguese Corn Bread for the Bread Machine (Broa) image

Steps:

  • Stir cornmeal into ½ (or 3/4) cup of the cold water until lumps disappear.
  • Add all ingredients to your bread machine in the order recommended by its manufacturer, and select the bread cycle.

1 cup yellow cornmeal (1 1/2 cups)
1 1/4 cups cold water, divided (1 3/4 cups)
1 1/2 teaspoons active dry yeast (2 1/4 teaspoons)
1 1/2 cups bread flour (2 1/4 cups)
2 teaspoons sugar (1 tablespoon)
3/4 teaspoon salt (1 1/4 teaspoons)
1 tablespoon olive oil (1 1/2 tablespoons)

PORTUGUESE CORNMEAL WHITE BREAD (PãO A MODA DE SAO MIGUEL)

Categories     Bread     Bake     Cornmeal     Gourmet

Yield Makes 2 (8-inch) round loaves

Number Of Ingredients 8



Portuguese Cornmeal White Bread (Pão a Moda de Sao Miguel) image

Steps:

  • Stir together yeast, sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, 5 to 10 minutes.
  • Add remaining 1 3/4 cups water, 2 tablespoons butter, salt, cornmeal, and 5 1/2 cups flour, then stir until mixture forms a dough.
  • Turn dough out onto a lightly floured surface and knead, adding just enough flour to keep dough from sticking, until smooth and elastic, 8 to 10 minutes.
  • Transfer dough to a large buttered bowl and brush top with some of melted butter. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.
  • Brush 2 (9-inch) metal pie plates with remaining butter and sprinkle with cornmeal.
  • Turn dough out onto floured surface and knead briefly, 3 or 4 times, to remove air. Halve dough and form each half into a 5-inch ball, then put in pie plates (do not flatten). Cover with kitchen towel and let rise until doubled in bulk, about 1 hour.
  • Preheat oven to 350°F. Brush loaves with milk and cut a 1/4-inch-deep X in top of each with a sharp knife. Bake in middle of oven until loaves are golden brown and bottoms sound hollow when tapped, 55 to 60 minutes. Transfer loaves to a rack and cool.

1 envelope active dry yeast (2 1/2 teaspoons)
1 tablespoon sugar
2 cups warm water (105°F-115°F)
1/2 stick (1/4 cup) unsalted butter, melted and cooled
2 1/2 teaspoons salt
1/2 cup white cornmeal plus additional for sprinkling
5 1/2 to 6 cups all-purpose flour
2 tablespoons milk

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From food.amerikanki.com


14 PORTUGUESE BREADS TO LOOK OUT FOR IN PORTUGAL – PORTUGALIST
Pão Alentejano or pão de cabeça is a popular regional bread from the Alentejo region of Portugal. It is made from wheat flour and baked in a wood oven, and it’s famous for it’s head or forehead that sits on the top of the loaf. Pão Alentejano is also used as an ingredient in local Altentejo cooking, particularly in Portuguese dishes ...
From portugalist.com


PORTUGUESE CORN BREAD (BROA DE MILHO) - EASY AND DELISH
Instructions. First, stir the dry yeast with the sugar into 1 cup of lukewarm water. Keep aside for approximately 5 to 10 minutes. The mixture will turn a bit foamy. Meanwhile, in a large bowl, mix the flour, the cornmeal, salt, butter or oil, and the fennel seeds (optional).
From easyanddelish.com


PORTUGUESE CORNBREAD: CRACKLING, SWEET, AND EARTHY
Known as broa, Portuguese cornbread shares little but name with the honeyed, cakey version familiar to Americans. Beneath a crackling, creviced crust, the heart of broa is dense, moist and deeply flavored, a tug of war between earthy rye and sweet corn. The bread's roots lay in Portugal's golden era, when corn brought from the New World began ...
From 177milkstreet.com


COD WITH PORTUGUESE CORNBREAD | FOOD FROM PORTUGAL
Preheat the oven to 180ºC (350ºF). Wash the potatoes with the peel and place them on a baking dish. Season with salt and pepper and drizzle with 100 ml (1/2 cup) olive oil. Bake about 25 to 30 minutes until the potatoes start to turn slightly golden. Meanwhile, put the Portuguese cornbread cut into pieces, onion, peeled garlic, pepper ...
From foodfromportugal.com


BROA DE MILHO – PORTUGUESE CORN BREAD - MY DIVERSE KITCHEN
This month’s We Knead To Bake bread is a popular Portuguese bread called Broa de Milho. Broa de Milho is a slightly sweet crusty Portuguese bread made with a mix of wheat or rye flour and corn flour (not cornstarch). In Brazil, a former Portuguese colony, Broa is sweeter and traditionally seasoned with fennel. The origin of the name Broa is ...
From mydiversekitchen.com


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