-
-
My review
Portuguese Cornbread
Stephen Almas
"Also known as broa, a yeasted cornbread, goes well with soup, eggs, and fish."
Added to shopping list.
Go to shopping list.
Ingredients
2 h servings 154Original recipe yields 12 servings (1 loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a small bowl, sprinkle or crumble yeast and sugar over the lukewarm water. Let stand for 2 or 3 minutes, then stir to dissolve. Set the bowl in a warm, draft-free place for 8 to 10 minutes, or until yeast doubles in volume.
- Pulverize the cornmeal in a blender until fine.
- In a large mixing bowl, combine 1 cup cornmeal, salt, and boiling water. Stir vigorously until smooth. Stir in 1 tablespoon olive oil. Cool mixture to lukewarm. Stir proofed yeast into the cornmeal mixture. Gradually add 1/2 cup cornmeal and flour. Gather the dough into a ball, and place it in a greased bowl. Cover. Set it aside in a warm place for about 30 minutes, or until doubled in bulk.
- With a pastry brush, coat the bottom and sides of a 9 inch pie pan with remaining 1 tablespoon olive oil. Turn the dough out into pie pan, and cover. Let it rise in a warm place for another 30 minutes, or until it doubles in bulk again.
- Bake in the middle of a preheated 350 degree F (175 degree C) oven for 40 minutes, or until top is golden. Transfer to a rack to cool.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1214 Ratings
-
-
-
-
-
Most helpful positive review
1/19/2007
I love yeasted cornbread and this is basically a good recipe but the instructions are a bit off. It's best if you knead the dough for a few minutes before the 1st rise, which should be about 60...
Most helpful critical review
5/7/2002
We were looking for a recipie for Broa and were so glad to find one. It turned out pretty good, but it doesn't keep very well. My husband was used to broa looking darker although it does taste s...
Most helpful
Most positive
Least positive
Newest
1/19/2007
I love yeasted cornbread and this is basically a good recipe but the instructions are a bit off. It's best if you knead the dough for a few minutes before the 1st rise, which should be about 60...
2/9/2002
A good basic leavened cornbread recipe to which you can add extras like chopped chili, capsicums, fresh corn, salami etc. Bread is more successful if kneaded for 10-15mins prior to first rise.
5/7/2002
We were looking for a recipie for Broa and were so glad to find one. It turned out pretty good, but it doesn't keep very well. My husband was used to broa looking darker although it does taste s...
11/7/2003
I wasn't expecting this to be so heavy! I guess I should have figured it would be, given the amount of cornmeal in it. It's not moist in the way that quick bread cornbread is, and it's not light...
1/12/2009
I didn't go with the time that was said in the recipe...I left it in the oven till it was a nice golden brown.
5/3/2009
This is not like the Portuguese cornbread that I'm used to. This is very dense and heavy. It did not darken up as much as I thought it would and to me it tastes heavily of olive oil. I don't ...
10/11/2019
I have made this a number of times and love it because it's easy as far as yeast breads are concerned, tastes great and toasts like a dream! One of my favorite discoveries
1/31/2019
A dense, dry, toasted corn bread. A bit dry and dull by itself. Goes well cubed and added to soups or stews or sauteed with vegetables, bits of meats and seasonings.