Pão de milho / Broa Portuguese cornbread

55 mins
Serves 1
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Directions

  1. 1Add 4 cups of white corn flour to a large mixing bowl.
  2. 2Add 4 cups of white corn flour to a large mixing bowl.
  3. 3Add 4 cups of white corn flour to a large mixing bowl.
  4. 4Pour 3 cups of boiling water into the corn flour.
  5. 5Pour 3 cups of boiling water into the corn flour.
  6. 6Pour 3 cups of boiling water into the corn flour.
  7. 7Mix the corn flour and hot water until combined; the hot water cooks and hydrates the corn flour.
  8. 8Mix the corn flour and hot water until combined; the hot water cooks and hydrates the corn flour.
  9. 9Mix the corn flour and hot water until combined; the hot water cooks and hydrates the corn flour.
  10. 10Let the corn flour mixture cool down.
  11. 11Let the corn flour mixture cool down.
  12. 12Let the corn flour mixture cool down.
  13. 13Pour half of a little over 3/4 cup of water into a small bowl.
  14. 14Pour half of a little over 3/4 cup of water into a small bowl.
  15. 15Pour half of a little over 3/4 cup of water into a small bowl.
  16. 16Add 1 teaspoon of instant yeast to the water and mix well.
  17. 17Add 1 teaspoon of instant yeast to the water and mix well.
  18. 18Add 1 teaspoon of instant yeast to the water and mix well.
  19. 19Let the yeast mixture sit for a minute.
  20. 20Let the yeast mixture sit for a minute.
  21. 21Let the yeast mixture sit for a minute.
  22. 22Add 2 teaspoons of sea salt to the other half of the water and mix well until dissolved.
  23. 23Add 2 teaspoons of sea salt to the other half of the water and mix well until dissolved.
  24. 24Add 2 teaspoons of sea salt to the other half of the water and mix well until dissolved.
  25. 25Add 4 cups of all-purpose flour to the cooled corn flour mixture.
  26. 26Add 4 cups of all-purpose flour to the cooled corn flour mixture.
  27. 27Add 4 cups of all-purpose flour to the cooled corn flour mixture.
  28. 28Add the salt mixture to the flour and corn flour mixture.
  29. 29Add the salt mixture to the flour and corn flour mixture.
  30. 30Add the salt mixture to the flour and corn flour mixture.
  31. 31Mix all ingredients together.
  32. 32Mix all ingredients together.
  33. 33Mix all ingredients together.
  34. 34Add the yeast mixture to the bowl.
  35. 35Add the yeast mixture to the bowl.
  36. 36Add the yeast mixture to the bowl.
  37. 37Incorporate all mixtures together by hand, forming a dense dough.
  38. 38Incorporate all mixtures together by hand, forming a dense dough.
  39. 39Incorporate all mixtures together by hand, forming a dense dough.
  40. 40Knead the dough for less than 5 minutes until it forms a single ball.
  41. 41Knead the dough for less than 5 minutes until it forms a single ball.
  42. 42Knead the dough for less than 5 minutes until it forms a single ball.
  43. 43Cover the dough with a tea towel and place it in a warm area for about 2 hours, or until it doubles in size.
  44. 44Cover the dough with a tea towel and place it in a warm area for about 2 hours, or until it doubles in size.
  45. 45Cover the dough with a tea towel and place it in a warm area for about 2 hours, or until it doubles in size.
  46. 46Once the dough has risen, add some flour on top and to your hands.
  47. 47Once the dough has risen, add some flour on top and to your hands.
  48. 48Once the dough has risen, add some flour on top and to your hands.
  49. 49Divide the dough into two portions.
  50. 50Divide the dough into two portions.
  51. 51Divide the dough into two portions.
  52. 52Start flipping the dough to shape it into bread.
  53. 53Start flipping the dough to shape it into bread.
  54. 54Start flipping the dough to shape it into bread.
  55. 55Place the shaped bread onto a pizza peel.
  56. 56Place the shaped bread onto a pizza peel.
  57. 57Place the shaped bread onto a pizza peel.
  58. 58Place the bread into the wood oven, preheated to 425°F (218°C), for about 50 minutes.
  59. 59Place the bread into the wood oven, preheated to 425°F (218°C), for about 50 minutes.
  60. 60Place the bread into the wood oven, preheated to 425°F (218°C), for about 50 minutes.
  61. 61Check the bread at the 45-minute mark by tapping the bottom; if it sounds hollow, it's ready.
  62. 62Check the bread at the 45-minute mark by tapping the bottom; if it sounds hollow, it's ready.
  63. 63Check the bread at the 45-minute mark by tapping the bottom; if it sounds hollow, it's ready.
  64. 64If the bread is not hollow enough, leave it for another 5 minutes.
  65. 65If the bread is not hollow enough, leave it for another 5 minutes.
  66. 66If the bread is not hollow enough, leave it for another 5 minutes.
  67. 67Remove the bread from the oven once it's fully cooked.
  68. 68Remove the bread from the oven once it's fully cooked.
  69. 69Remove the bread from the oven once it's fully cooked.
  70. 70Let the bread cool down completely before slicing to prevent it from becoming gummy.
  71. 71Let the bread cool down completely before slicing to prevent it from becoming gummy.
  72. 72Let the bread cool down completely before slicing to prevent it from becoming gummy.

Ingredients

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