Corn Bread (Broa)

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Portuguese bread is substantial in texture and truly the staff of life. It was traditionally baked once a week, and leftover or stale bread was reinvented in dishes from soups to desserts. This style is popular served with soups.

The ingredient of Corn Bread Broa

• 450g 3 cups bread flour see note approximately
• 200g fine stone ground cornmeal plus a little extra to dust
• 8g dried yeast
• 1 tablespoon caster sugar
• 2 tablespoons olive oil
• coarse cornmeal to dust

The Instruction of corn bread broa

• combine flour cornmeal yeast sugar and 2 teaspoons fine sea salt in a large bowl add 400ml lukewarm water and olive oil then stir until mixture comes together knead dough on a well floured surface for 10 minutes or until smooth and elastic adding a little more flourif dough is sticky place dough in an oiled bowl turn to coat then cover with plastic wrap and leave in a warm place until doubled in size
• knock down dough then cut in half pat each half into a 30cm long rectangle roll into a log shape starting from a long side then place seam side down 10cm apart on a heavy based oven tray that has been dusted with cornmeal with a sharp knife cut a slash along the length of each loaf then scatter with a little coarse cornmeal and sea salt cover with a tea towel and leave in a warm place to prove for 20 minutes or until doubled in size
• preheat oven to 220u00b0c bake for 20 minutes or until risen and golden

Nutritions of Corn Bread Broa

calories: 345 355 calories
calories: 7 grams fat
calories: 1 grams saturated fat
calories: 59 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 9 grams protein
calories: n a
calories: 3 74 milligrams sodium
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calories: nutritioninformation