Posted on Friday, June 6, 2025 in
Bread Recipes
Crisp on the outside, tender inside, this crusty corn bread (broa de milho) recipe delivers rustic charm, bold flavor, and old-world comfort.
Recipe Info
| Preparation time | 2 h 15 min |
| Cooking Time | 1 h 15 min |
| Ready In | 3 h 25 min |
| Level of Difficulty | Easy |
| Servings | 12 Servings |
Nutrition Facts (Per Serving)
| Calories | 542 kcal |
| Fat | 5 g |
| Carbs | 106 g |
| Protein | 15 g |
Ingredients
1 kg cornmeal (2.2 lb)700 g plain white bread flour (1.54 lb)1250 ml water (5 1/4 cups)1 and 1/2 level tablespoons salt2 1/4 tsp active dry yeast3 tablespoons sugar
Preparation
- Boil 650 ml (2 3/4 cups) of the water.
- In a large bowl, pour the boiling water over the cornmeal to scald it and stir well with a spoon.
- Once the temperature is bearable, knead thoroughly by hand and form a ball.
- Let the dough rest for 1 hour.
- In a mixing bowl, add the remaining 600 ml (2 1/2 cups) of warm water and dissolve the yeast, salt, and sugar.
- Add the prepared cornmeal dough and then add the remaining flour, kneading well by hand.
- Shape into a ball and let rise for 45 minutes covered with a cloth.
- After 45 minutes, preheated the oven to 200°C (390°F).
- Form small loaves (broas), and coat them well in flour.
- Line a baking sheet with parchment paper, place the loaves on it and bake for about 1 hour.
Recipe & Photo Credit: 1001 Ideas
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