Broa (Portuguese Cornbread)


This Portuguese cornbread is amazing with soup. Deserves to be more popular than it is.

Prep Time:
15 mins
Cook Time:
35 mins
Additional Time:
3 hrs 30 mins
Total Time:
4 hrs 20 mins
2 boules


  • 1 ½ cups milk, or as needed

  • 4 pats unsalted butter

  • 2 teaspoons white sugar

  • 1 ½ cups cornmeal, or as needed

  • 1 (.25 ounce) package active dry yeast

  • 1 pinch white sugar

  • ¼ cup warm water

  • 3 cups all-purpose flour

  • 1 teaspoon sea salt

  • 1 tablespoon olive oil, or to taste


  1. Heat milk in a small saucepan over medium heat until it begins to bubble. Whisk in butter and 2 teaspoons sugar. Add cornmeal and whisk until mixture reaches a thick, sauce-like consistency. Remove from heat and let cool to room temperature.

  2. In the meantime, sprinkle yeast and a pinch of sugar over warm water. Stir and let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

  3. Combine flour and salt in the bowl of a stand mixture fitted with the dough hook. Add the yeast mixture and mix on low speed. Slowly pour in the milk mixture. Knead into a slightly dense dough. Remove from the bowl and roll into a ball.

  4. Grease the sides of a bowl or pot with olive oil and add the dough. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours.

  5. Punch dough down and roll into 2 boules, or flat-bottomed balls. Place boules on a baking sheet lined with a silicone mat. Sprinkle tops with flour and cover with plastic wrap again. Let rise until puffy, about 1 hour.

  6. Preheat the oven to 500 degrees F (260 degrees C). Fill an oven-proof pot with 4 to 5 cups water and place on the bottom rack of the preheating oven.

  7. Cut 4 shallow slits into the tops of the puffed bread boules in a cross pattern, 2 parallel lines up and 2 across.

  8. Bake in the preheated oven for 10 minutes. Spritz tops with water from a spray bottle. Reduce oven temperature to 400 degrees F (200 degrees C) and continue baking until crusts are a deep brown, about 20 minutes. Remove breads from the pan and let cool for 20 minutes.

Nutrition Facts (per serving)

257 Calories
4g Fat
47g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 257
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 8%
Cholesterol 6mg 2%
Sodium 189mg 8%
Total Carbohydrate 47g 17%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 7g
Vitamin C 0mg 1%
Calcium 36mg 3%
Iron 5mg 27%
Potassium 124mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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