Sunday, November 10, 2019

Broa (Portuguese Corn Bread) #EattheWorld

This delicious yeast bread made with corn meal is amazingly delicious and a perfect side to seasonal soups and stews on a blustery Fall day.

Join us as we travel to Portugal in our quest to Eat the World.........
Evelyne of CulturEatz invites us each month to explore the foods of a different country and Eat the World with her.  This month she asked us to visit Portugal. You can learn more about our adventures and how to join here.

Check out all the wonderful Portuguese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

This recipe appealed to me because I had never had cornbread made with a yeast dough.  All of my previous cornbread recipes are quick breads.  This bread is baked on a pizza stone and you spritz the oven with water every 10 minutes or so while it is baking, to replicate the brick oven that would be used for baking in Portugal.

This delicious bread is denser than wheat bread but lighter, less sweet and airier than quick corn bread.  It has the distinctive corn bread taste but without the cake like consistency.  I don't know about you but when the cold weather begins I start hankering for soups and stews.  This bread is a perfect side for that kind of meal.

Broa (Portuguese Corn Bread)

Broa (Portuguese Corn Bread)

Yield: 1 loaf
This delicious yeast bread made with corn meal is amazingly delicious and a perfect side to seasonal soups and stews on a blustery Fall day.


  • 4 1/2 t. active dry yeast
  • 2 t. sugar
  • 1/4 c. warm water (105*)
  • 1 1/2 c. stone ground corn meal
  • 2 t. salt
  • 1 c. boiling water
  • 1/4 c. butter
  • 2 c. flour
  • 1 t. olive oil
  • kosher salt


How to cook Broa (Portuguese Corn Bread)

  1. Stir together the yeast, sugar and warm water.  Set aside for 5 minutes, until foamy.
  2. Melt the butter in the boiling water.  Place the cornmeal, water and butter, and salt in a large bowl of a stand mixer fitted with the paddle attachment.  Stir to incorporate.  Gradually add the flour, mixing well after each addition.  Switch to the dough hook and knead for 5-10 minutes, adding more flour, a Tablespoon at a time, if dough is too sticky.  
  3. When dough is smooth and elastic, remove from the bowl, and form into a ball.  Pour the olive oil in the bowl and, using a pastry brush spread the oil to cover.  Place the dough ball back into the bowl and brush the top with the oil still on the pastry brush.  Cover with plastic wrap and set aside until doubled, about 1 1/2 hrs.
  4. Punch out the air, knead 4 or 5 times and shape into a round loaf.  Place onto a piece of parchment paper, cover with a warm, damp towel and let rise for another hour.
  5. Heat a pizza stone in the oven to 400*.  Brush the top of the dough with oil and sprinkle with kosher salt.  Leaving the dough on the parchment, move onto the hot pizza stone.  Spray the bread and inside of the oven with water and bake for 40-50 minutes, spraying the oven and bread with water every 10 minutes, until golden brown and hollow sounding when tapped.  


Adapted from a recipe by Tyler Florence
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#Portugal, #bread, #yeastbreads, #cornbread, #baking,
Created using The Recipes Generator


  1. Yeasted cornbread sounds amazing! I need to give this a try!

  2. This recipe is very intriguing, I love dense breads and can't wait to try a bread with corn flavor.

  3. That looks EXACTLY like a corn bread we had in the Douro Valley in Portugal - it was SO delicious. Can't wait to try it!

  4. Oh what a cool corn bread, best of both worlds. A must try!

  5. Corn bread has a lovely crust Wendy! I am booking marking this recipe.

  6. I’m planning on making this bread and I would like to know if the ( t. ) is a tablespoon or teaspoon.

    1. t=teaspoon, T=Tablespoon. Please let me know how you like it.

  7. Thank you and will do


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