2 Reviews of Broa - Portuguese Cornbread

From: mianbao

On Mar 26, 2006

This yeasted cornbread has a lovely flavor. The bread came out rather pale and dense, though not dry. I just used the cornmeal I had in my kitchen, which was most likely not stone-ground. I didn’t have to adjust the amounts of water or flour to get a kneadable dough, though after the first rise the dough was very sticky. (I left it sticky). Maybe I should have added more flour in the beginning. I baked the bread in pans instead of trying free-standing loaves. Although the dough rose, there was not much increase in size during baking. The yield was 875 grams. I made one medium and one very small loaf (should probably have used all the dough for a larger loaf in a medium sized pan.) I am looking forward to having this bread toasted for breakfasts. Thank you very much for posting the recipe.

From: Ruchele

On Jan 3, 2008

The first time I made this, it turned out beautifully. The only change I made was adding 1 1/4 cups boiling water instead of 1- I used Kenyon's johnny cake white corn meal and with with just one cup of water, the dough was too dry. The finished loaves were a great texture and taste, very similar to the great versions from the Portuguese bakeries here in S.E. New England. The second time, something just didn't turn out. I'm not sure what I did wrong, but I think it was my error.