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The Complete Milk Street TV Show Cookbook

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

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.

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
2 teaspoons kosher 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

  • 2

    teaspoons kosher salt

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Sides

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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

  • 2

    teaspoons kosher 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
2
teaspoons kosher 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.

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