Broa de Avintes - Portuguese Cornbread

Ingredients

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 1/2 cups (355ml) warm water 1 1/2 cups (355ml) warm water
• Olive oil, for greasing Olive oil, for greasing

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 39g, 2g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the cornmeal, all-purpose flour, salt, and sugar.
2. 2.
   In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Pour the yeast mixture into the dry ingredients and mix well until a sticky dough forms.
4. 4.
   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F) and grease a baking sheet with olive oil.
6. 6.
   Transfer the risen dough onto the greased baking sheet and shape it into a round loaf.
7. 7.
   Using a sharp knife, make a few shallow slashes on the surface of the dough.
8. 8.
   Bake the bread in the preheated oven for 30-35 minutes or until golden brown and crusty.
9. 9.
   Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Cornmeal — Use fine or medium-grind cornmeal for a smoother texture in the bread.
• Active dry yeast — Make sure the yeast is fresh and active to ensure proper rising of the dough.
• Olive oil — Use a good quality olive oil for greasing the baking sheet to add a subtle flavor to the crust.

Tips & Tricks

• For a more rustic look, dust the top of the bread with a little cornmeal before baking.
• Serve the Broa de Avintes warm with a drizzle of olive oil or butter for added richness.
• Leftover bread can be toasted and enjoyed with spreads or used as croutons in salads.

Serving advice

Serve the Broa de Avintes as a side to traditional Portuguese dishes like Caldo Verde (kale soup) or Bacalhau à Brás (codfish with potatoes). It also pairs well with cheeses, olives, and cured meats.

Presentation advice

Present the Broa de Avintes on a wooden cutting board or a rustic bread basket. Slice it into thick wedges or tear it apart for a more casual presentation.