Corn bread (Broa)

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.

Recipe «Corn bread (Broa)» presented in category Recipes / Soups, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 450g bread flour , approximately, 200g fine stone-ground cornmeal, plus a little extra, to dust, 8g dried yeast, 1 tbsp caster sugar, 2 tbsp olive oil , Coarse cornmeal, to dust .

Ingredients:

• 450g bread flour , approximately 
• 200g fine stone-ground cornmeal, plus a little extra, to dust 
• 8g dried yeast 
• 1 tbsp caster sugar 
• 2 tbsp olive oil 
• Coarse cornmeal, to dust 

Instructions

1. 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.
2. 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.
3. Preheat oven to 220°C. Bake for 20 minutes or until risen and golden.