Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Broa (Portuguese Corn Bread)

Broa (Portuguese Corn Bread)

Get Ready

Servings: Serves 12Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients: Add ingredients to List

Broa (Portuguese Corn Bread)
11/2 teaspoon Kosher salt
13/4 cup Boiling water
1 tablespoon Sugar
1/4 cup Warm water
1 each Dry active baker's yeast, package
6 tablespoon Unsalted butter, melted
13/4 cup All purpose flour
11/4 cup masarepa

directions:

Broa is a yeast bread made with masarepa (also spelled masa arepa), a precooked fine white or yellow cornmeal (dont confuse it with masa harina). Its great with soups and for soaking up sauces. May be frozen.
1. In a large mixing bowl, whisk salt and masarepa together. Add boiling water and stir to mix. The mixture will have the texture of lumpy mashed potatoes. Set aside to cool for 15 minutes.
2. While masarepa cools, proof yeast. In a small bowl, whisk sugar into warm, not hot, water, as water that is too hot could kill the yeast (if you use an instant-read thermometer, it should read between 1050F and 1150F). Sprinkle in yeast and let it sit for 10 minutes. Mixture should begin to foam as yeast becomes active.
3. Add 4 Tbsp. of the melted butter to cooled cornmeal, and add flour and yeast mixture. Stir with a wooden spoon, then use your hands to knead dough, either in the bowl or on a work surface, for 5 minutes. Dough will become sticky as you knead. If it gets too sticky to work with, add a small amount of flour (1 to 2 Tbsp.) to prevent sticking. Alternatively, use the dough hook of a standing mixer and knead dough on low speed for 5 minutes.
4. Use 1 Tbsp. of the butter to grease a 9-inch round cake pan. Transfer dough to pan. Cover with a clean cotton dishtowel and set in a warm place until doubled in size, about 2 hours.
5. Preheat oven to 425 F. Gently brush top of bread with remaining 1 Tbsp. butter. Bake for 30 to 35 minutes until nicely browned. Tip bread out of pan onto a towel, then turn upright and cool on a wire rack for at least 10 minutes before serving. Serve bread warm, at room temperature, or toasted. Store at room temperature, wrapped in plastic.
Source: Hannaford fresh Magazine, May - June 2009

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
11/2 teaspoon Kosher salt  
13/4 cup Boiling water  
1 tablespoon Sugar  
1/4 cup Warm water  
1 each Dry active baker's yeast, package  
6 tablespoon Unsalted butter, melted  
13/4 cup All purpose flour  
11/4 cup masarepa  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 169 kcal (8%)
Calories from Fat 81 kcal (0%)
Total Fat 9 g (13%)
Saturated Fat 7 g (35%)
Cholesterol 16 mg (5%)
Sodium 299 mg (12%)
Total Carbohydrates 28 g (9%)
Dietary Fiber 2 g (8%)
Protein 6 g (10%)
Vitamins
Vitamin A 204 IU (4%)
Vitamin C 1 mg (1%)
Minerals
Calcium 28 mg (0%)
Iron 6 mg (10%)
loading