Pão de milho / Broa Portuguese cornbread

Name: Pão de milho / Broa Portuguese cornbread
Total time: 55 min
Cuisine: American
Ingredients: 4 cups white corn flour; 3 cups boiling water; 0.75 cup water; 1 teaspoon instant yeast; 2 teaspoons sea salt; 4 cups all-purpose flour

55m

Serves 1

youtube.com

Pão de milho / Broa Portuguese cornbread

youtube.com

55m

Serves 1

Directions

1Add 4 cups of white corn flour to a large mixing bowl.
2Pour 3 cups of boiling water into the corn flour.
3Mix the corn flour and hot water until combined; the hot water cooks and hydrates the corn flour.
4Let the corn flour mixture cool down.
5Pour half of a little over 3/4 cup of water into a small bowl.
6Add 1 teaspoon of instant yeast to the water and mix well.
7Let the yeast mixture sit for a minute.
8Add 2 teaspoons of sea salt to the other half of the water and mix well until dissolved.
9Add 4 cups of all-purpose flour to the cooled corn flour mixture.
10Add the salt mixture to the flour and corn flour mixture.
11Mix all ingredients together.
12Add the yeast mixture to the bowl.
13Incorporate all mixtures together by hand, forming a dense dough.
14Knead the dough for less than 5 minutes until it forms a single ball.
15Cover the dough with a tea towel and place it in a warm area for about 2 hours, or until it doubles in size.
16Once the dough has risen, add some flour on top and to your hands.
17Divide the dough into two portions.
18Start flipping the dough to shape it into bread.
19Place the shaped bread onto a pizza peel.
20Place the bread into the wood oven, preheated to 425°F (218°C), for about 50 minutes.
21Check the bread at the 45-minute mark by tapping the bottom; if it sounds hollow, it's ready.
22If the bread is not hollow enough, leave it for another 5 minutes.
23Remove the bread from the oven once it's fully cooked.
24Let the bread cool down completely before slicing to prevent it from becoming gummy.

Ingredients

4 cups white corn flour
3 cups boiling water
0.75 cup water
1 teaspoon instant yeast
2 teaspoons sea salt
4 cups all-purpose flour

Equipment

large mixing bowlspoonsmall bowlmeasuring cuptea towelpizza peelwood oven

Tips

Wait until the bread cools down before slicing, or it will be gummy.
Tap the bottom of the bread; if it sounds hollow, it's ready.

Pão de milho / Broa Portuguese cornbread

55m

Serves 1

youtube.com

Pão de milho / Broa Portuguese cornbread

youtube.com

55m

Serves 1

Directions

1Add 4 cups of white corn flour to a large mixing bowl.
2Pour 3 cups of boiling water into the corn flour.
3Mix the corn flour and hot water until combined; the hot water cooks and hydrates the corn flour.
4Let the corn flour mixture cool down.
5Pour half of a little over 3/4 cup of water into a small bowl.
6Add 1 teaspoon of instant yeast to the water and mix well.
7Let the yeast mixture sit for a minute.
8Add 2 teaspoons of sea salt to the other half of the water and mix well until dissolved.
9Add 4 cups of all-purpose flour to the cooled corn flour mixture.
10Add the salt mixture to the flour and corn flour mixture.
11Mix all ingredients together.
12Add the yeast mixture to the bowl.
13Incorporate all mixtures together by hand, forming a dense dough.
14Knead the dough for less than 5 minutes until it forms a single ball.
15Cover the dough with a tea towel and place it in a warm area for about 2 hours, or until it doubles in size.
16Once the dough has risen, add some flour on top and to your hands.
17Divide the dough into two portions.
18Start flipping the dough to shape it into bread.
19Place the shaped bread onto a pizza peel.
20Place the bread into the wood oven, preheated to 425°F (218°C), for about 50 minutes.
21Check the bread at the 45-minute mark by tapping the bottom; if it sounds hollow, it's ready.
22If the bread is not hollow enough, leave it for another 5 minutes.
23Remove the bread from the oven once it's fully cooked.
24Let the bread cool down completely before slicing to prevent it from becoming gummy.