* Exported from MasterCook *
Cornbread, Portuguese (Broa)
Recipe By :Erika Bruce
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Ethnic
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
202 grams corn flour -- (1 2/3C)
2 tablespoons honey
1 cup boiling water -- at room temp, plus
1/4 cup water -- at room temp
137 grams bread flour -- (1C), plus more for dusting
70 grams rye flour -- (1/2C)
2 teaspoons instant yeast
2 teaspoons kosher salt
Traditionally, broa is made with corn flour, which is dried corn that
is ground finer than cornmeaYou can use finely ground cornmeal, but
the bread will have some granularity in the crumb. This dense, hearty
loaf is delicious sliced and spread with salted butter. Stored in an
airtight container or zip-close bag, leftover broa will keep for up
to three days at room temperature; the flavor and texture are best if
the bread is toasted.
Tip: Don't let the loaf rise for longer than indicated, as the bread
may bake up with an unpleasantly boozy, slightly sour flavor. Unlike
most bread doughs that double in bulk during rising, this one
increases only by about 50 percent.
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 the mixer and let sit until just warm to the touch, about 30
minutes. Meanwhile, line a rimmed baking sheet with kitchen parchment.
Add the room-temperature water, bread and rye flours, yeast and salt.
Using the dough hook attachment, 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.
Turn it out onto the counter and use your hands to shape the dough
into a ball about 5" 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 percent,
1 to 1 1/2 hours.
Meanwhile, heat the oven to 500F with a rack in the middle position.
Bake the bread for 15 minutes. Reduce to 300F and continue to bake
until deep golden brown, another 30 to 35 minutes. Transfer the bread
from the baking sheet to a wire rack and let cool completely, about 2 hours.
S(Internet address):
https://www.177milkstreet.com/recipes/portuguese-cornbread-broa
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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 : 2019 - 0816