Home Bread-Bakers v117.n039.5

Broa - Portuguese Cornbread

Jeff Dwork <jeff@jeff-and-reggie.com>
Sun, 08 Oct 2017 21:55:15 -0700
* Exported from MasterCook *

                     Bread, Portuguese Cornbread (Broa)

Recipe By     :Erika Bruce
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   202            grams  corn flour -- 1 2/3 cup
   2        tablespoons  honey
   1                cup  boiling water
   137            grams  bread flour -- 1 cup
   70             grams  rye flour -- 1/2 cup
   2          teaspoons  instant yeast
   2          teaspoons  kosher salt
      1/4           cup  water -- room temperature

You can use finely ground corn meal, but you'll need to adjust the 
liquid and the texture will be grittier. Bob's Red Mill sells corn 
flour - look online. This bread is best toasted.

In a stand mixer with the paddle attachment, mix the corn flour, 
honey and boiling water on low until evenly moistened and a thick 
mash forms, 30 to 60 seconds. Turn off mixer and let sit until just 
warm to the touch, about 30 minutes. Meanwhile, line a rimmed baking 
sheet with kitchen parchment. (Note: I mixed the honey into the 
boiling water in a pre-heated 2-cup measure before pouring it into 
the mixer bowl.)

Add the room-temperature water, bread and rye flours, yeast and salt. 
Using the dough hook, mix on low, scraping down the bowl as needed, 
until a cohesive dough forms, about 5 minutes; the dough should clear 
the sides of the bowl and feel tacky but not excessively sticky. 
(Note: I whisked the dry ingredients together before adding to the bowl.)

Turn it out onto the counter and use your hands to shape the bowl 
into a ball about 4 to 5 inches in diameter. Set on the prepared 
baking sheet, dust the top with flour and cover with a kitchen towel. 
Let rise in a warm, draft-free spot until the volume increases by 
about 50%, 60 to 90 minutes. (Don't expect the loaf to rise more than 
50% and don't let it rise too long - it may result in an unpleasant 
boozy, sour flavor.) Meanwhile, heat the oven to 500F with a rack in 
the middle position.

Bake the bread for 15 minutes. Reduce temperature to 300F and 
continue to bake until deep golden brown, another 30 to 35 minutes. 
Transfer from the baking sheet to a wire rack and let cool 
completely, about 2 hours.

Note: Expect a dense loaf with a chewy crust, especially on the 
bottom. 15 minutes at 500F may be too long for my oven.

   "Milk Street Magazine, Sept/Oct 2017"
S(Internet address):
   "1 loaf"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 135 Calories; 1g Fat (6.3% 
calories from fat); 3g Protein; 29g Carbohydrate; 3g Dietary Fiber; 
0mg Cholesterol; 316mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Fat; 0 Other Carbohydrates.

NOTES : 2017 - 1008