International Recipes
Portuguese Cornbread (Broa)
Ingredients
- 2 envelopes active dry yeast
- 2 cups sifted stone-ground yellow cornmeal
- 1 1/2 cups lukewarm water
- 1 cup milk, scalded and cooled to lukewarm
- 2 tablespoons corn or vegetable oil
- 2 teaspoons salt
- 5 to 6 cups sifted all-purpose flour
Instructions
- Combine the yeast and half the cornmeal in a large mixing bowl. Add 1/2 cup of
the water and beat until smooth. Allow to rise in a warm spot until doubled in bulk,
30 to 45 minutes.
- Stir the mixture to deflate it, and add the remaining water, milk, oil, salt
and the remaining cornmeal. Stir to combine. Add enough of the flour, 1 cup at a
time, to make a soft but workable dough, usually about 5 cups. Turn onto a well-floured
surface and knead vigorously for 5 minutes, until the dough is smooth and elastic.
Shape into a ball and place in a greased bowl, turning it so as to cover all sides
lightly with grease. Cover with a clean cloth and allow to rise until double in
bulk, about 1 hour.
- Punch the dough down and knead on a well-floured surface for 5 minutes. Replace
in the bowl, allow to double in bulk again, then knead for 5 more minutes. Divide
the dough in two and form into round balls. Place on a greased baking sheet or in
individual greased cake pans and allow to double in bulk again.
- Place a shallow pan of water in the bottom of the oven and heat to 500 degrees F.
- Place the loaves in the center of the oven and bake for 15 minutes.
- Reduce the oven temperature to 400 degrees F and bake an additional 15 minutes.
Once the loaves are browned and produce a hollow sound when thumped, remove to cooling
racks.
Makes 2 loaves