Broa Recipe

From Dorothy McNett's Recipe Book.

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From Dorothy McNett's recipes at This is a version of traditional cornmeal yeast bread, served with main dishes especially Cataplana.

1 1/2 cups boiling water
1 1/2 cups yellow cornmeal (fine)
1 teaspoon fine sea salt
1 tablespoon extra virgin olive oil
1 package rapid rise dry yeast (2 1/2 teaspoons)
1 teaspoon sugar
2 - 2 1/2 cups unbleached all purpose organic flour

Heat water in glass measuring cup in microwave 2-3 minutes until boiling, or in a saucepan until boiling. In meantime combine cornmeal, salt and olive oil in a batter bowl. Add the boiling water and stir to blend. Allow to stand at least 15 minutes, or until lukewarm. Stir in the yeast and sugar, and then 2 cups flour. Blend in, dumping out onto counter and kneading about 5 minutes until the dough is smooth and elastic, adding the remaining 1/2 cup flour if needed. Lightly oil a bowl and place the ball of dough in there, cover with a towel, and place in a warm draft-free place to rise for about 1 1/2 hours. Punch down the dough, shape into a ball and place on a lightly oiled baking sheet or round cake pan, with seam side down. Cover again, and allow to rise about 30-45 minutes. Preheat oven to 350 degrees, and bake about 30 minutes, or until nicely browned.

Recipe created 2005-12-26.

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