![How To Make Broa De Milho [portuguese Corn And Rye Bread]](https://www.mydailysourdoughbread.com/wp-content/uploads/2024/04/Broa-de-Milho-768x432.jpg)
Ingredients
Scale
- 2 cups fine yellow cornmeal
- 1 cup all-purpose wheat flour
- 1 cup active sourdough starter
- 1 1/4 cups warm water
- 1/2 cup milk
- 1 teaspoon salt
- 1 tablespoon sugar
Instructions
- In a large mixing bowl, whisk together the cornmeal, flour, salt, and sugar.
- In a separate bowl, mix the sourdough starter with the warm water and milk (if using). Pour this mixture into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. The dough should feel slightly tacky but not sticky.
- Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free place for 3-4 hours, or until nearly doubled in size. Sourdough takes longer to rise than yeast.
- After the rise, gently punch down the dough to deflate it. Divide it into two equal portions. Shape each into a round or oval loaf. Place on the prepared baking sheets, cover loosely, and let rise for another 1-2 hours. The dough should look puffy and be slightly risen.
- Heat your oven to 425°F (220°C). If you have a baking stone or cast iron skillet, place it in the oven to preheat as well.
- Place the loaves in the oven (directly on the stone or skillet if using, otherwise keep on the baking sheet). Bake for 30-40 minutes, until the crust is golden brown and the bottoms sound hollow when tapped.
- For a crispy crust, you can create steam by placing a metal tray with water in the bottom of the oven when you put the bread in.
- Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
Notes
- Serve as an accompaniment to soups, stews, or use as a robust base for sandwiches.
- Enjoy with a cup of coffee or tea for a hearty snack.
- Mix in herbs like rosemary or thyme to the dough for an aromatic twist.
- Use a combination of different cornmeals or substitute part of the cornmeal with other flours like rye for a unique flavor.
- Store in an airtight container at room temperature for up to 2-3 days.
- For longer storage, wrap well and refrigerate for up to a week, or freeze for up to 2 months. Thaw and reheat gently before serving.
- For a sweeter cornbread, add a bit more sugar or drizzle honey over the top before baking.
- Category: bread
- Cuisine: Portuguese/Brazilian