Portuguese Cornbread Loaves

Name: Portuguese Cornbread Loaves
Prep time: 45 min
Cook time: 165 min
Total time: 210 min
Yield: 10 Servings
Ingredients: 1.5 cups milk; 4 pats unsalted butter; 2 teaspoons white sugar; 1.5 cups cornmeal; 1 packet active dry yeast; 1 pinch white sugar; 0.25 cup warm water; 3 cups all-purpose flour; 1 teaspoon sea salt; 1 tablespoon olive oil

Bread and Rolls

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Cook Time

3 h 30 min

Servings

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Portuguese Cornbread Loaves is ready in 3 h 30 min and yields 10 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Portuguese cornbread, known as Broa, is a delightful and rustic bread perfect for any occasion. I've been making this recipe for years, and it always brings a touch of warmth to the table. The combination of cornmeal and all-purpose flour gives it a unique texture, slightly dense yet incredibly satisfying. It's wonderful served warm with butter or alongside a hearty soup. The hint of sweetness from the sugar complements the savory notes beautifully. This bread is especially enjoyable during the cooler months, bringing a comforting aroma to your kitchen. It's a great vegetarian option and a lovely addition to any brunch spread.

Ingredients (10 ingredients)

1.5 cups milk
4 pats unsalted butter
2 teaspoons white sugar
1.5 cups cornmeal
1 packet active dry yeast
1 pinch white sugar
0.25 cup warm water
3 cups all-purpose flour
1 teaspoon sea salt
1 tablespoon olive oil

Preparation (8 steps)

Heat Milk and Combine with Butter, Sugar, and Cornmeal

Thermomix® Setting

5 min/194°F/Speed 2 90

Pour 1 ½ cups of milk into the Thermomix bowl. Heat for 5 Min./90°C/Stufe 2. Add 4 pats of unsalted butter and 2 teaspoons of white sugar. Mix for 10 Sek./Stufe 3. Add 1 ½ cups of cornmeal and mix for 20 Sek./Stufe 4 until the mixture reaches a thick, sauce-like consistency. Remove from the Thermomix bowl and let cool to room temperature.

300

Activate Yeast

In a separate bowl, sprinkle 1 (.25 ounce) package of active dry yeast and a pinch of white sugar over ¼ cup of warm water. Stir and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.

Combine Flour, Salt, and Yeast Mixture

Thermomix® Setting

2 min/Kneading speed

Combine 3 cups of all-purpose flour and 1 teaspoon of sea salt in the Thermomix bowl. Add the yeast mixture and mix for 20 Sek./Stufe 3. Slowly pour in the cooled milk mixture and knead for 2 Min./Knetstufe.

120

First Rise

Remove the dough from the Thermomix bowl and roll it into a ball. Grease the sides of a bowl or pot with 1 tablespoon of olive oil and add the dough. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours.

Shape and Second Rise

Punch the dough down and roll it into 2 boules, or flat-bottomed balls. Place the boules on a baking sheet lined with a silicone mat. Sprinkle the tops with flour and cover with plastic wrap again. Let rise until puffy, about 1 hour.

Prepare Oven

Preheat the oven to 500 degrees F (260 degrees C). Fill an oven-proof pot with 4 to 5 cups of water and place it on the bottom rack of the preheating oven.

Score the Bread

Cut 4 shallow slits into the tops of the puffed bread boules in a cross pattern, 2 parallel lines up and 2 across.

Bake the Bread

Bake in the preheated oven for 10 minutes. Spritz the tops with water from a spray bottle. Reduce the oven temperature to 400 degrees F (200 degrees C) and continue baking until the crusts are a deep brown, about 20 minutes. Remove the breads from the pan and let cool for 20 minutes before serving.