Portuguese Cornbread (Broa)
Recipe for a delicious Portuguese Cornbread, also known as Broa. This bread is sweet and soft, a dense loaf perfect to pair with soup.
Equipment
- Baking Stone dough hook
- KitchenAid Mixer
Ingredients
- 1 2/3 cups Corn Flour
- 2 Tbsp Honey
- 1 cup Boiling Water
- 1/4 cup Water room temp
- 1 cup Bread Flour more for dusting
- 1/2 cup Rye Flour
- 2 tsp Yeast
- 2 tsp Kosher Salt
Instructions
- In the bowl of a KitchenAid mixer fitted with a paddle attachment, mix 1 2/3 cup corn flour, 2 Tbsp honey and 1 cup boiling water on low until a thick hash forms and it is evenly moist.
- Turn off the mixer and let stand 30 minutes or until the mixture is just warm to the touch.
- After 30 minutes resting, then add the room-temperature 1/4 cup water, 1 cup bread flour, 1/2 cup rye flour, 2 tsp yeast and 2 tsp salt to the KitchenAid bowl.
- Using the dough hook attachment, mix on low for 5 minutes, the dough should be tacky but not sticky remembering to scrape the bowl down as needed.
- Turn the dough out onto the counter and then shape the dough into a 5 inch in diameter ball.
- Additionally, you can choose to make two separate pieces.
- Set the dough onto a parchment lined baking sheet or a baking stone and then dust the top with flour.
- Cover the dough ball with a clean kitchen towel and let rise until the volume increases by half, from 1 to 1 1/2 hours.
- Preheat your oven to 500 degrees Fahrenheit.
- Bake the Portuguese Cornbread for 15 minutes with the rack in the middle of the oven.
- Reduce the oven heat to 300 degrees and bake an additional 30 to 35 minutes, or until it is a deep golden brown.
- Remove the baking pan from the oven and then transfer the bread to a cooling rack, let the Portuguese Cornbread cool completely, around 2 hours before serving.