Broa de Milho

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small bowl, combine the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.

   Ca. 10 min.

   Kokkens note: Ensure the water is warm, not hot, to activate the yeast without killing it.

2. 2

   In a large mixing bowl, whisk together the fine cornmeal, all-purpose flour, and salt.

   Ca. 2 min.

3. 3

   Pour the activated yeast mixture and the olive oil into the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.

   Ca. 3 min.

4. 4

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.

   Ca. 10 min.

   Kokkens note: The dough will be slightly sticky due to the cornmeal; resist adding too much extra flour.

5. 5

   Shape the dough into a round ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap.

   Ca. 2 min.

6. 6

   Let the dough rise in a warm place for 45-60 minutes, or until it has doubled in size.

   Ca. 1 t.

   Kokkens note: A slightly warm oven (turned off) can be a good spot for rising dough.

7. 7

   Preheat your oven to 200°C (390°F) and lightly flour a baking sheet.

   Ca. 10 min.

8. 8

   Gently punch down the risen dough and reshape it into a round loaf on the prepared baking sheet. You can lightly dust it with more cornmeal for a rustic finish.

   Ca. 3 min.

9. 9

   Bake for 45-50 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

   Ca. 50 min.

   Kokkens note: An internal temperature of 90-95°C (195-205°F) indicates it's fully baked.

10. 10

    Let the broa cool completely on a wire rack before slicing and serving.

    Kokkens note: Slicing too early can result in a gummy texture.