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Breads

Cornbread (Broa de Milho)

sjfegan

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8
Servings

Ingredients

  • 280g (2 cups) Cornmeal
  • 125g (1 cup) Rye or wheat flour
  • 1.5 tsp active dry yeast
  • 1 tsp salt
  • 360ml (1.5 cups) Warm water

Method

  1. Scald a little of the cornmeal with boiling water, then let cool to lukewarm.
  2. Dissolve the yeast in the warm water and let sit for 10 minutes until foamy.
  3. Combine the remaining cornmeal, flour and salt in a large bowl.
  4. Add the scalded cornmeal mixture and yeast mixture, kneading into a dense, slightly sticky dough.
  5. Shape into a round loaf and place on a baking tray.
  6. Cover and let rise in a warm place for 1–1.5 hours.
  7. Preheat the oven to 200°C (400°F) and bake for 40–45 minutes until deeply golden and firm.

Introduction: A dense cornbread made from the newly introduced maize, one of the earliest European breads to incorporate this transformative New World grain.

Cultural Background: As maize gradually spread through Iberian agriculture during and after this era, bakers began incorporating it into bread, this dense, earthy loaf reflecting an early and enduring adaptation that remains a beloved Portuguese staple today.

Tips: Scalding part of the cornmeal helps soften it and improves the bread’s final texture. This dense dough won’t rise as dramatically as wheat bread alone.

Variations: Serve alongside soups and stews, a classic pairing. Add a handful of seeds to the dough for extra texture.

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.

Nutrition: Per serving (approx., 1 slice): 160 kcal, 4 g protein, 1 g fat, 34 g carbohydrate.

FAQs:

Q: When did cornbread first appear in Iberian baking?

A: As maize spread through European agriculture following its introduction from the Americas during this era, bakers gradually began incorporating it into bread, with this style becoming particularly established in northern Portugal.

Q: Is this bread still made today?

A: Yes, broa de milho remains a beloved traditional Portuguese bread, a direct culinary legacy of this era’s transformative ingredient exchange.

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