Portuguese Cornbread: Broa

Name: Portuguese Cornbread: Broa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 2 packages active dry yeast; 1 Tbsp coarse salt; 473 milliliters all-purpose flour, plus more for dusting; 355 milliliters stone-ground cornmeal, plus additional for sprinkling; 6 servings Extra-virgin olive oil, for brushing; 2 teaspoons salt; 2 teaspoons sugar; 59 milliliters (1/2 stick) unsalted butter, melted and cooled; 59 milliliters warm water; 237 milliliters boiling water

Portuguese Cornbread: Broa might be just the bread you are searching for. One portion of this dish contains around 9g of protein, 25g of fat, and a total of 509 calories. This recipe serves 6. It is a very budget friendly recipe for fans of Southern food. Head to the store and pick up salt, olive oil, flour, and a few other things to make it today. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

In a small bowl combine the yeast, sugar, and the warm water in a large bowl until the yeast is dissolved and foamy, about 5 to 10 minutes.

Ingredients you will need

Sugar

Water

Yeast

Equipment you will use

Bowl

In a large mixing bowl, combine the cornmeal and salt with the boiling water. Beat vigorously with a wooden spoon to blend.

Ingredients you will need

Cornmeal

Water

Salt

Equipment you will use

Wooden Spoon

Mixing Bowl

Add the melted butter and mix to incorporate. Now, pour the yeast mixture into the cornmeal mixture, stirring to combine. Gradually add the flour, mixing well after each addition.

Ingredients you will need

Cornmeal

Butter

All Purpose Flour

Yeast

Add a couple of tablespoons of water if the dough feels dry and doesn't come together easily. Continue to mix until a dough forms into a ball. Turn the dough out onto a lightly floured surface and knead, adding just enough flour to keep the dough from sticking, until smooth and elastic, about 5 to 10 minutes.

Ingredients you will need

Dough

All Purpose Flour

Water

Grease a large bowl with oil and transfer the dough to the bowl, brush the top with more oil so it is completely coated. Cover the dough with a kitchen towel and let it rise in a warm place until doubled in bulk, about 11/2 hours.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Kitchen Towels

Bowl

Turn the dough out onto the floured surface and knead briefly, 3 or 4 times, to punch out the air. Gather the dough into a ball and shape it into a round loaf. Cover the dough with a kitchen towel and let rise again until doubled in bulk, about 1 hour.

Ingredients you will need

Dough

Punch

Equipment you will use

Kitchen Towels

Preheat the oven to 400 degrees F. and place a pizza stone in the oven to heat up.

Equipment you will use

Pizza Stone

Oven

Put the dough round on the pizza stone and brush the top with oil.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Pizza Stone

Sprinkle the top of the bread with coarse salt.

Ingredients you will need

Coarse Salt

Bread

Bake in middle of the oven for 40 to 50 minutes until the bread is golden brown and bottom sounds hollow when tapped. *To recreate the steam effect from authentic Portuguese brick ovens, spray the bread and oven walls with cold water every 10 minutes.

Ingredients you will need

Bread

Water

Equipment you will use

Oven

Transfer the bread to a wire rack to cool.

Ingredients you will need

Bread

Equipment you will use

Wire Rack

Equipment

Ingredients

Servings:

2packages

active dry yeast 1Tbsp

coarse salt 473milliliters

all-purpose flour, plus more for dusting 355milliliters

stone-ground cornmeal, plus additional for sprinkling 6servings

Extra-virgin olive oil, for brushing 2teaspoons

salt 2teaspoons

sugar 59milliliters

(1/2 stick) unsalted butter, melted and cooled 59milliliters

warm water 237milliliters

boiling water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Dr. Loosen Dr. L Riesling with a 4.6 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.

Dr. Loosen Dr. L Riesling

"...a surprisingly complex and outstanding value in nearly-dry Riesling... Lemon, green apple, wet stone, and lightly floral aromas are followed by a crisp, slate-saturated palate and a finish of juicy citrus and apple, nut oils, mineral salts, and wet stone..."-Wine Advocate"This wine has to be one of the best deals in Mosel Riesling. Ernst Loosen's 'introductory' Riesling is marked by flavors of fresh peach and apricot, balanced by a fair amount of refreshing acidity. A great aperitif."- Food & Wine Magazine