Broa
A rustic Portuguese cornbread with a golden, sturdy crust and hearty corn crumb. Dense and satisfying, it's traditionally sliced thick and served with soups or stews.
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Ingredients
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/2 tsp salt
- 2 tsp granulated sugar
- 2 cups boiling water
- 4 tbsp olive oil
- 1 tsp instant yeast
- 1/2 cup warm water (110°F)
Instructions
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1
In a large bowl, combine 2 cups yellow cornmeal, 1/2 tsp salt, and 2 tsp granulated sugar.
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2
Pour the 2 cups boiling water over the cornmeal mixture and stir well. Let cool for 5-10 minutes until warm to touch.
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3
In a small bowl, dissolve the 1 tsp instant yeast in 1/2 cup warm water (110°F) and let sit for 5 minutes until foamy.
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4
Stir the yeast mixture and 4 tbsp olive oil into the cornmeal mixture. Mix until combined.
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5
Add the 1 cup all-purpose flour and mix until a thick dough forms. The dough should be slightly sticky.
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6
Grease a round Dutch oven or a 9-inch cake pan with oil. Transfer the dough to the pan, smoothing the top.
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7
Cover with a damp cloth and let rise at room temperature for 45 minutes to 1 hour until slightly puffy.
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8
Preheat your oven to 425°F.
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9
Using a sharp knife, score the top of the dough with an X pattern.
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10
Place the Dutch oven (or covered pan) in the oven and bake for 30-35 minutes covered. Remove the cover and bake for another 15-20 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
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11
Remove from the oven and let cool on a wire rack for 15 minutes before slicing.
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