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Corn bread (Broa)
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Rustic Portuguese bread, a hearty staple reinvented in soups and desserts, is perfect for every meal.
Ingredients:
  • 450g (3 cups) bread flour (see note), approximately
  • 200g fine stone-ground cornmeal, plus a little extra, to dust
  • 8g dried yeast
  • 20.00 gm caster sugar
  • 36.40 gm olive oil
  • Coarse cornmeal, to dust
Instructions:
  • In a large bowl, mix flour, cornmeal, yeast, sugar, and 2 teaspoons fine sea salt. Add 400ml lukewarm water and olive oil, then stir until the mixture comes together. Knead the dough on a well-floured surface for 10 minutes until smooth and elastic, adding extra flour if needed. Place the dough in an oiled bowl, turn to coat, cover with plastic wrap, and let it rise in a warm place until doubled in size.
  • After punching down the dough, divide it in half. Shape each half into a 30cm-long rectangle, roll into a log from the long side, and place seam-side down on a cornmeal-dusted tray, spacing them 10cm apart. Make a slash along each loaf, sprinkle with coarse cornmeal and sea salt. Cover with a tea towel and let it prove in a warm place for 20 minutes until doubled in size.
  • Preheat oven to 220°C. Bake until beautifully risen and golden, about 20 minutes.

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