Join! 12 weeks for $1

Check out our latest issues.

Baker Stacey Fong shares highlights from her 50 States/50 Pies project.

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
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
JULY 2022
MILO DUTCH OVEN AND SKILLET SET

$230 VALUE

Success!

Thank you for participating in our monthly giveaway!

Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway
Enter the Milk Street Giveaway