Breads
Brazilian Cornmeal Bread
Ingredients
- - 250 g (1 3/4 cups) fine yellow cornmeal (fuba)
- - 150 g (1 1/4 cups) wheat flour
- - 100 g (1/2 cup) sugar
- - 1 tbsp baking powder
- - 1/2 tsp salt
- - 2 large eggs
- - 250 ml (1 cup) whole milk
- - 80 ml (1/3 cup) neutral oil
- - 50 g (1/2 cup) grated coconut (optional)
Method
- Preheat the oven to 180C (350F) and grease the loaf tin.
- In a large bowl, whisk together the cornmeal, wheat flour, sugar, baking powder and salt.
- In a separate bowl, whisk the eggs, milk and oil together until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined, folding in the grated coconut if using; do not overmix.
- Pour the batter into the prepared loaf tin and smooth the top with a spatula.
- Bake for 40-45 minutes until a skewer inserted into the centre comes out clean and the top is golden.
- Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Introduction: Broa de fuba is a dense, slightly sweet cornmeal bread with roots in Portuguese broa traditions, adapted in Brazil using fuba (fine cornmeal).
Cultural Background: Broa de fuba is a dense, slightly sweet cornmeal bread with roots in Portuguese broa traditions, adapted in Brazil using fuba (fine cornmeal). It is commonly served at afternoon coffee (cafezinho) alongside cheese or butter.
Tips: Do not overmix the batter once combined, or the bread will turn dense and tough. Cover the top loosely with foil if it browns too quickly before the centre is fully baked.
Variations: Cheese version: fold in 100 g (1 cup) grated cheese for a savoury-sweet broa. Vegan version: replace eggs with flax eggs and use a plant-based milk and oil. Vegetarian: Yes. Vegan with flax egg and plant-based milk substitutes.
Storage: Store wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
Reheating: Toast slices lightly or warm in a 160C (325F) oven for 5 minutes.
Nutrition: Per slice (approx. 12 slices total): 180 kcal, 4 g protein, 7 g fat, 26 g carbohydrate, 1 g fibre.
FAQs:
Q: Can I use regular cornmeal instead of fuba?
A: Yes, fine or medium-fine yellow cornmeal is a suitable substitute for Brazilian fuba.
Q: Why is my broa too crumbly?
A: This is usually caused by too little liquid or overbaking; check for doneness at the 40-minute mark.