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Nutrition Facts
Serving Size 1 1 lb. loaves 418g Recipe makes 4 1 lb. loaves)
Calories 871
Calories from Fat 91		(10%)
Amount Per Serving		%DV
	Total Fat 10.1g	15%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2642mg		110%
Potassium 400mg		11%
Total Carbohydrate 173.6g		57%
	Dietary Fiber 8.6g	34%
	Sugars 18.1g
Protein 21.6g		43%
how is this calculated?

No-Knead Broa (Portuguese Corn Bread)

Recipe #379978 | 35 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Galley Wench
Jul 2, 2009

Broa is a very rustic recipe from Portugal and bears little resemblence to American southern corn bread. It's a very dense loaf that's perfect for sopping up hearty soups. Another great recipe from Artisan Bread in Five Minutes a Day cookbook.

4 1 lb. loaves (change servings and units)

Ingredients

3 cups lukewarm water
1 1/2 tablespoons yeast
1 1/2 tablespoons salt
1/4 cup honey
2 tablespoons olive oil
1 1/2 cups stone-ground cornmeal
5 cups unbleached all-purpose flour
cornmeal, for pizza peel and dusting the top

Directions

1
MIXING INSTRUCTIONS:.
2
Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food container.
3
Add oil and honey.
4
Mix in the remaining dry ingredients without kneading, usings a spoon or a heavy-duty stand mixer with dough hook.
5
Note:: If not using a mixer you may need to use wet hands to incorporate the last bit of the flour.
6
Cover (not airthight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
7
The dough can be used immediately after rising, however it is easier to handle when cold.
8
Refrigerate in a lidded (not airtight) container and use over the next 7 days.
9
BAKING INSTRUCTIONS:.
10
Dust the surface of the refrigerated dough with flour and cut off a grapefruit size piece (1 lb.).
11
Dust with more flour and quickily shape into a ball by stretching the surface of dough around to the bottom on all four sides, roating the ball a quarter-turn as you go.
12
Flatten the top slightly and allow to rest on a cornmeal-covered pizza peel for 40 minutes.
13
Twenty minutes before baking time, preheat oven to 450º F, with a baking stone placed on the middle rack.
14
Place a cast iron skillet or empty broiler tray on the bottom rack.
15
Sprinkle loaf liberally with cornmeal and slash the top using a serrated bread knife.
16
Slide loaf directly onto the hot stone.
17
Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door.
18
Bake for about 30 minutes or until top of crust is dark brown and firm. Smaller or larger loaves will require adjustments in baking time.
19
Remove from oven and cool on wire rack.
20
Allow to cool before slicing.