焼き立てのとうもろこしパンは、ほんのり甘く、バターとの相性も抜群！ Receita de Broa de Milho

cornmeal

🥗Healthier: whole grain cornmeal

💰Cheaper: polenta

Whole grain cornmeal adds fiber and nutrients.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

Introduce the recipe for corn bread, called Broa.

Use 250g of yellow corn flour and 250g of strong flour, which is half bread flour and half corn flour.

Measure 300 ml of water and warm it to about 40 to 50 degrees Celsius.

Dissolve 1 teaspoon of salt and 5.5g of dry yeast in half of the warm water.

Sift the corn flour into a bowl.

Bring the remaining 300 ml of water to a boil.

Pour the boiling water into the bowl with corn flour evenly.

Mix the corn flour and water with a spatula until it is no longer powdery.

Add the yeast mixture to the corn flour and water mixture and mix well.

Sift in the strong flour and mix by hand until combined.

Knead the dough powerfully by hand, adding salt at the end.

Knead until the dough is no longer powdery and holds together.

Shape the dough into a round shape, sprinkle with extra flour, and cover with a cloth.

Let the dough sit for about 2 hours until it swells.

Prepare a container for molding the bread, sprinkling it with corn flour.

Transfer the dough to the container and shake it to shape without touching it.

Prepare a baking sheet with corn flour and place the shaped dough on it, pressing it slightly to form a circle.

Preheat the oven to 220 degrees Celsius and bake the bread for about 50 minutes.

Check if the bread is baked by tapping the back; it should sound hard.

Cut the bread in half to reveal the inside and observe the color from the yellow corn flour.

Serve slices of the bread with butter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens