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Portuguese Corn Bread (Broa)

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“This is from Carol Robertson's "Portuguese Cooking". The author shared that this is not like American corn bread and is often served with Potato and Kale soup. I can't wait to try it!”
READY IN:
2hrs 55mins
SERVES:
6
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl combine yeast, sugar and 1/4 cup of the water; set aside.
  2. In a large bowl stir together the remaining water, milk, salt, olive oil and cornmeal.
  3. Add the yeast mixture to the cornmeal, stirring until combined.
  4. Slowly add the flour, a little at a time, until you have a soft dough that is not too sticky to work with. Adjust more or less flour as needed.
  5. Turn the dough out onto a floured surface and knead 5 minutes.
  6. Place in a greased bowl, cover and let rise in a warm place for 1 hour or until double in bulk.
  7. Punch dough down, knead for 5 minutes.
  8. Grease a 9-inch round pie pan.
  9. Form dough into a round loaf that will fit into the pan. Place in the pan and cover, allowing to rise again in a warm place until double in bulk (about 1 hour).
  10. Preheat the oven to 350°F.
  11. Bake for 40 minutes or until it sounds hollow when tapped.
  12. Cool on a rack.

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