Join! 12 weeks for $1

Check out our latest issues.

Chef Eric Ripert teaches us how to make vegetables the star of the plate.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

.
Cracked, sweet and hearty—cornbread grows up
Milk Street Bowtie Portuguese Cornbread (Broa)

Portuguese Cornbread (Broa)

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Portuguese Cornbread (Broa)

Free

Traditionally, broa is made with corn flour, which is dried corn that is ground finer than cornmeal. You 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.

202 grams (1⅔ cups) corn flour
2 tablespoons honey
1 cup boiling water, plus ¼ cup water at room temperature
137 grams (1 cup) bread flour, plus more for dusting
70 grams (½ cup) rye flour
2 teaspoons instant yeast
1 teaspoon table salt
Ingredients
  • 202

    grams (1⅔ cups) corn flour

  • 2

    tablespoons honey

  • 1

    cup boiling water, plus ¼ cup water at room temperature

  • 137

    grams (1 cup) bread flour, plus more for dusting

  • 70

    grams (½ cup) rye flour

  • 2

    teaspoons instant yeast

  • 1

    teaspoon table salt

.
More

Sides

Reviews
Brendan H.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Brendan H.

This turned out great. I found Brazilian corn flour called “fubá”. I made a double batch and they both fit perfectly on a single sheet tray, fitted diagonally. The dough was way too sticky, I had to add another almost half cup of bread flour. I followed weights and measurements exactly.

Maria A.

I’m Portuguese and grew up eating this bread in Toronto and I’ve had it in Portugal. I LOVE this bread. It was always so delicious fresh out of the Portuguese bakeries we frequented. So I’m wondering how this compares. Have you had it anytime before making this one? I’m trying to decide on which recipe to try.

Amy T.

Made this bread using gram weights and it was super sticky. It wouldn’t form into a ball, so I left it in a 5 inch pile instead of trying to figure out the right amount of flour. It spread out during the rise period, but I baked it at 500 for 15 minutes. It was done at that point (great color, about 1 1/2 “ high and 210 on my Thermapen). It tastes good, has a decent texture, but something is wrong with the weights or combo of flours. Any thoughts?

Lynn C.

Hi Amy -

I double-checked all of the weights and they line up with our standard measurements for corn, bread, and rye flour so I'm not sure why your dough was so sticky. In fact, this dough is usually somewhat dry when you add the bread and rye flours and start mixing (see the video from the TV show here: https://www.177milkstreet.com/tv/new-breads). Did you make sure to let the corn flour and 1 cup of water sit for 30 minutes before adding the remaining ingredients? The corn flour needs this time in order to fully absorb that water and become hydrated. The additional 1/4 cup of room temperature water should be added when the bread and rye flours are added.

Best,
The Milk Street Team

David C.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.


Down arrow

Portuguese Cornbread (Broa)

Get Ready to Cook

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.

Ingredients
  • 202

    grams (1⅔ cups) corn flour

  • 2

    tablespoons honey

  • 1

    cup boiling water, plus ¼ cup water at room temperature

  • 137

    grams (1 cup) bread flour, plus more for dusting

  • 70

    grams (½ cup) rye flour

  • 2

    teaspoons instant yeast

  • 1

    teaspoon table salt

Step 1 of 4

Begin to make the dough

202
grams (1⅔ cups) corn flour
2
tablespoons honey
1
cup boiling water

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.

Step 2 of 4

Form the dough

¼
cup room temperature water
137
grams (1 cup) bread flour
70
grams (½ cup) rye flour
2
teaspoons instant yeast
1
teaspoon table salt

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.

Step 3 of 4

Leave the dough to rise

bread flour, for dusting

Turn it out onto the counter and use your hands to shape the dough into a ball about 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 percent, 1 to 1½ hours.


Meanwhile, heat the oven to 500°F with a rack in the middle position.

Step 4 of 4

Bake and cool

Bake the bread for 15 minutes. Reduce to 300°F 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.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Want more?

See More Sides