Brazilian Corn Bread Recipe

This Brazilian corn bread is very traditional on coffee parties. Check out this wonderful appetizer and  delicacy that is a fantastic match for butter.

Brazilian Corn Bread RecipeOriginally from Portugal and Galicia, the Broa is a type of cornbread.

 

In Brazil

Unlike the usual southern American recipe, in Brazil the “broa” is made from a blend of cornmeal and bread flour. Leavened with yeast rather than baking powder,  it is also, sometimes, seasoned with fennel (not on the recipe)

The Gothic word ‘brauth’, meaning bread, originated its name, presumably because the Iberian Peninsula was invaded by Goth barbarians after the fall of the Roman Empire.

This yeast bread is very rustic and goes very well with soups, sausages, cheese-pastes, olive oil, or butter. The combinations usually accompany coffee or tea.

Broa de Milho (Broah dAy Millo)

Yield: 4 "broa" loaves

Serving Size: 1 hand-size loaf

Ingredients

  • 1 cup moderately water - 110º to 115º F or 43º to 46º C
  • 2 tablespoons of active dry yeast
  • 1 tablespoon of crystallized sugar
  • 3 cups of all purpose flour, plus and some more for dusting
  • 3 cups of coarse ground yellow cornmeal
  • 1 1/2 teaspoon of salt, or to taste
  • 5 tablespoon of unsalted butter, at room temperature
  • 1 cup of warm milk

Instructions

  1. First, stir the dry yeast with the sugar into 1 cup of lukewarm water.
  2. Let rest for 5 to 10 minutes until it starts to foeam.
  3. Meanwhile, in a large bowl, mix the flour, the cornmeal, salt, and butter.
  4. Pour the yeast mixture and the other cup of lukewarm milk over the dough
  5. Mix and knead
  6. Scraping everything from the bowl, try to obtaining a homogeneous and sticky dough.
  7. Cover with a kitchen towel in a warm place for about an hour.
  8. Dough will rise.
  9. Punch down the dough to release the air, dusting with extra flour,
  10. Knead slowly.
  11. Make 4 round loaves.
  12. Flatten them a bit (final loaf will be between a flat bead and burger bun)
  13. Place the loaves on a baking sheet lined with parchment paper.
  14. Cover with a wet kitchen towel.
  15. Let rest again for another hour in a warm place.
  16. Preheat the oven to 450º F (230º C).
  17. Make cross slashes on the top of each loaf.
  18. (Place a deep baking tray filled 1/3 full with boiling water on the bottom rack)
  19. Place to bake on the middle rack of the oven.
  20. Bake for 22 to 25 minutes or until the crust of the loaves is browned and firm.

Notes

The broa has a crunchy crust with a densy, yet a bit sticky inside.

Brazilian cornbread is great with butter and Brazilian coffee. You should try it.

This video is a wonderful recipe for the original Portuguese corn bread. It is worth a try and will also help you with the execution of the “Brazilian broa de milho”.

 

4 thoughts on “Brazilian Corn Bread Recipe

  • 2016-05-23 at 3:33 pm
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    Looks lovely – heavier than usual bread and perhaps with a more cake-like texture? When I first read the recipe I thought it said crystallised ginger rather than sugar, which got me wondering if you can you add other things like raisins, walnuts, seeds, saffron or other flavourings – or is that not usually done? Does this go best with savoury or sweet toppings? Thanks.

    Reply
    • 2016-05-24 at 9:23 pm
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      Hello, Sarah,

      Welcome back. Yes, I have seen it with other things mixed to the dough. usually, we eat it with plain salted butter and cheese spreads. Also unsalted butter and jam, but I guess anything goes, as long as you like it. I suppose peanut butter and jam could be interesting.

      Thank you for stopping by and leaving your impressions.

      Cheers!

      Reply
  • 2016-05-23 at 5:53 pm
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    Let me tell you that cornbread is real good with any type of food. I recommend, you guys, to see this recipe. Sometimes you don’t eat something because of the way it looks, but, when you taste it, you change your mind because it’s delicious.
    My opinion is that it seems very tasty. A bakery could even make some money out of it here.

    It is great to learn how to make it; this recipe post is great. One other good thing about it is that is healthy.

    Reply
    • 2016-05-23 at 11:00 pm
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      Hello, Eric,

      Thank you for stopping by and leaving your impressions. I hope you manage to bake it.

      Cheers!

      Reply

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