Corn Bread (Broa)

Portuguese bread is substantial in texture and in reality essentially the staff of life. It was traditionally baked subsequent to a week, and leftover or stale bread was reinvented in dishes from soups to desserts. This style is popular served like soups.

The ingredient of Corn Bread Broa

• 450g 3 cups bread flour see note around
• 200g fine stone ground cornmeal lead pro a little extra to dust
• 8g dried yeast
• 1 tablespoon caster sugar
• 2 tablespoons olive oil
• coarse cornmeal to dust

The Instruction of corn bread broa

• supplement flour cornmeal yeast sugar and 2 teaspoons fine sea salt in a large bowl accumulate 400ml lukewarm water and olive oil then move around until fusion comes together knead dough not far off from a well floured surface for 10 minutes or until smooth and elastic adding a little more flourif dough is sticky place dough in an oiled bowl approach to coat later cover when plastic wrap and leave in a doting place until doubled in size
• knock down dough after that cut in half pat each half into a 30cm long rectangle roll into a log have an effect on starting from a long side then place seam side down 10cm apart re a heavy based oven tray that has been dusted gone cornmeal subsequently a severe knife cut a slash along the length of each loaf subsequently next scatter behind a little coarse cornmeal and sea salt cover afterward a tea towel and leave in a affectionate place to prove for 20 minutes or until doubled in size
• preheat oven to 220u00b0c bake for 20 minutes or until risen and golden

Nutritions of Corn Bread Broa

calories: 345 355 calories
calories: 7 grams fat
calories: 1 grams saturated fat
calories: 59 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 9 grams protein
calories: n a
calories: 3 74 milligrams sodium
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calories: nutritioninformation