Broa de Milho

Name: Broa de Milho
Yield: 8
Cuisine: Portugal
Ingredients: Cornmeal — 280 g (10 oz); Rye flour or bread flour — 125 g (4.4 oz); Active dry yeast — 1.5 tsp; Salt — 1 tsp; Warm water — 360 ml (12 fl oz)

The Quirky Foodster Team

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Servings

Ingredients

Cornmeal — 280 g (10 oz)
Rye flour or bread flour — 125 g (4.4 oz)
Active dry yeast — 1.5 tsp
Salt — 1 tsp
Warm water — 360 ml (12 fl oz)

Method

Combine a little of the cornmeal with boiling water to scald it slightly, then let cool to lukewarm.
Dissolve the yeast in the warm water and let sit for 10 minutes until foamy.
Combine the remaining cornmeal, rye or bread flour and salt in a large bowl.
Add the scalded cornmeal mixture and the yeast mixture, kneading into a dense, slightly sticky dough.
Shape into a round loaf and place on a baking tray.
Cover and let rise in a warm place for 1–1.5 hours (corn-heavy dough rises more slowly than wheat).
Preheat the oven to 200°C (400°F) and bake for 40–45 minutes until deeply golden and firm.

Introduction: A dense, hearty cornbread with a slightly sweet, earthy flavour, a traditional Portuguese bread especially popular in the north.

Cultural Background: Broa de milho reflects Portugal's long agricultural history with corn, its dense, satisfying texture and slightly sweet, rustic flavour making it a beloved bread, often paired with hearty soups like caldo verde.

Tips: Scalding part of the cornmeal helps soften it and improves the bread's texture. This dense dough won't rise as dramatically as wheat bread — don't expect it to double fully.

Variations: Add a handful of pumpkin seeds or other seeds to the dough for extra texture. Serve alongside caldo verde, a classic and beloved pairing.

Storage: Store wrapped at room temperature for up to 3 days.

Reheating: Warm briefly in an oven at 160°C (325°F) for 5–8 minutes to refresh.

FAQs:

Q: What is broa de milho typically served with?

A: Caldo verde and other hearty Portuguese soups, as well as grilled meats and fish.

Q: Why is part of the cornmeal scalded?

A: This softens the cornmeal and helps improve the texture and moisture of the finished dense bread.