This Brazilian corn bread is very traditional on coffee parties. Check out this wonderful appetizer and delicacy that is a fantastic match for butter.
Originally from Portugal and Galicia, the Broa is a type of cornbread.
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.
Brazilian Corn Bread Recipe - Broa de Milho (Broah dAy Millo)
Brazil Coffee Facts, Other Recipes, Recipes
Servings: 4 broa loaves
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
First, stir the dry yeast with the sugar into 1 cup of lukewarm water.
Let rest for 5 to 10 minutes until it starts to foeam.
Meanwhile, in a large bowl, mix the flour, the cornmeal, salt, and butter.
Pour the yeast mixture and the other cup of lukewarm milk over the dough
Mix and knead
Scraping everything from the bowl, try to obtaining a homogeneous and sticky dough.
Cover with a kitchen towel in a warm place for about an hour.
Dough will rise.
Punch down the dough to release the air, dusting with extra flour,
Make 4 round loaves.
Flatten them a bit (final loaf will be between a flat bead and burger bun)
Place the loaves on a baking sheet lined with parchment paper.
Cover with a wet kitchen towel.
Let rest again for another hour in a warm place.
Preheat the oven to 450º F (230º C).
Make cross slashes on the top of each loaf.
(Place a deep baking tray filled 1/3 full with boiling water on the bottom rack)
Place to bake on the middle rack of the oven.
Bake for 22 to 25 minutes or until the crust of the loaves is browned and firm.
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 version. It is worth a try and will also help you with the execution of the “Brazilian broa de milho”.
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