📝 About This Recipe
Transport yourself to the rolling hills of Northern Portugal with this authentic Broa de Milho, a dense, crusty cornbread that has nourished generations. Unlike American cornbread, this is a hearty yeast bread featuring a unique cracked crust and a moist, slightly sweet interior achieved through the traditional 'scalding' technique. It is the quintessential soul food of the Portuguese countryside, perfect for mopping up rich stews or enjoying with a thick slice of local cheese.
🥗 Ingredients
The Corn Base
- 300 grams Yellow Cornmeal (fine or medium stone-ground for best texture)
- 350 ml Boiling Water (must be at a rolling boil to scald the cornmeal)
- 1.5 teaspoons Fine Sea Salt
The Flour Blend
- 150 grams Bread Flour (high protein content helps provide structure)
- 50 grams Rye Flour (adds traditional earthy depth and moisture)
The Yeast Starter
- 7 grams Active Dry Yeast (one standard packet)
- 100 ml Warm Water (approximately 105°F (40°C))
- 1 teaspoon Honey or Sugar (to feed the yeast)
Finishing
- 1 tablespoon Extra Virgin Olive Oil (for greasing the bowl)
- 2 tablespoons Extra Cornmeal (for dusting the work surface and top of the loaf)
👨🍳 Instructions
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1
In a large, heat-proof mixing bowl, combine the 300g of cornmeal and the sea salt. Whisk briefly to distribute the salt evenly.
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2
Pour the boiling water over the cornmeal. Stir vigorously with a sturdy wooden spoon until all the meal is moistened. This 'scalding' process breaks down starches for a tender crumb. Let this mixture cool until it is just warm to the touch (about 20-30 minutes).
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3
While the cornmeal cools, prepare the yeast. In a small bowl, combine the warm water, honey, and yeast. Stir gently and let sit for 5-10 minutes until it becomes foamy and active.
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4
Once the cornmeal is cool enough not to kill the yeast, pour the yeast mixture into the large bowl. Mix well to combine.
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5
Gradually add the bread flour and rye flour to the cornmeal mixture. Using your hands or a heavy-duty stand mixer with a dough hook, begin to incorporate the flours.
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6
Knead the dough. Note that Broa dough is much stickier and heavier than standard wheat dough. Knead for about 8-10 minutes by hand or 5 minutes in a mixer until the dough is cohesive, though it will remain slightly tacky.
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7
Shape the dough into a rough ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until it has noticeably increased in size (it won't quite double like white bread).
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8
Preheat your oven to 425°F (220°C). If you have a baking stone or a heavy Dutch oven, place it inside to heat up.
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9
Gently turn the dough out onto a surface dusted generously with cornmeal. Do not degas the dough aggressively; handle it with care to keep some air inside.
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10
Shape the dough into a round boule. In Portugal, it is traditional to place the dough in a floured bowl and shake it in a circular motion to form the ball. Dust the top generously with more cornmeal.
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11
Carefully transfer the loaf to the hot baking stone or into the preheated Dutch oven (use parchment paper to help move it). If using a Dutch oven, leave the lid off for a thicker crust.
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12
Bake for 50-60 minutes. The crust should be dark golden brown and have characteristic deep cracks. When tapped on the bottom, it should sound hollow.
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13
Remove from the oven and transfer to a wire rack. This is the hardest part: let the bread cool completely (at least 2 hours) before slicing. The interior needs time to set, or it will appear gummy.
💡 Chef's Tips
Always use boiling water to scald the cornmeal; this is the secret to the moist texture. If the dough feels too wet to handle, add bread flour one tablespoon at a time, but remember that a wetter dough yields a better Broa. Don't skip the rye flour; it provides the authentic 'greyish' crumb and earthy flavor found in Portugal. For a truly rustic look, don't score the bread with a knife; let the cracks form naturally as the dough expands in the oven. Store leftovers wrapped in a linen cloth; this bread toasts beautifully the next day.
🍽️ Serving Suggestions
Serve thick slices alongside Caldo Verde (Portuguese Kale Soup) for the ultimate comfort meal. Spread generously with salted butter and top with a slice of Queijo da Serra or any semi-soft goat cheese. Pair with a glass of chilled Vinho Verde to cut through the density of the bread. Use it as a base for 'Sardinhas Assadas' (grilled sardines), allowing the juices to soak into the crumb. Drizzle with local honey for a simple, rustic breakfast.