Broa de Milho (Portuguese Cornbread)

Name: Broa de Milho (Portuguese Cornbread)
Cuisine: Portugal
Ingredients: 250 g Fine yellow cornmeal; 250 g Bread flour; 300 ml Boiling water; 120–180 ml, as needed Warm water; 7 g (1 packet) Instant yeast; 10 g (2 tsp) Salt; 1 tsp Sugar; 1 tbsp Olive oil; for dusting Extra cornmeal

A recipe from Portugal.

🇵🇹 PortugalportugalportuguesebreadbakingvegetarianbudgethalaldairyFree

Nutrition (per serving)

195Calories

5 gProtein

38 gCarbs

3 gFat

1 gSugar

390 mgSalt

Ingredients

250 g Fine yellow cornmeal
250 g Bread flour
300 ml Boiling water
120–180 ml, as needed Warm water
7 g (1 packet) Instant yeast
10 g (2 tsp) Salt
1 tsp Sugar
1 tbsp Olive oil
for dusting Extra cornmeal

Method

Put the cornmeal in a large bowl, pour in the boiling water and stir to a thick paste. Let it cool to warm, about 30 minutes. This scald keeps the crumb moist.
Add flour, yeast, sugar, salt, oil and 120 ml warm water. Mix and knead 10 minutes into a soft, slightly sticky dough, adding more water by the tablespoon if stiff.
Cover and rise 1–1½ hours until doubled.
Shape into a tight round, set on a parchment-lined tray dusted with cornmeal and rise 30–40 minutes.
Heat the oven to 230 °C with a tray of hot water on the bottom shelf. Dust the loaf with cornmeal and slash a cross on top.
Bake 15 minutes, lower to 200 °C and bake 25–30 minutes more until deep golden and hollow-sounding when tapped.
Cool at least 1 hour before slicing. Macros are per slice (10 slices).