Recipe for maize Broa (Portuguese Maize Bread) Cooking method
Ingredients Recipe for maize Broa (Portuguese Maize Bread)
• 7g (1/4 oz) dried active baking yeast
• 1 teaspoon caster sugar
• 4 tablespoons warm water (45 C)
• 175g (6 oz) polenta
• 1 1/2 teaspoons salt
• 225ml (8 fl oz) boiling water
• 2 tablespoons olive oil, divided
• 250g (9 oz) plain flour
1. In a small bowl, sprinkle yeast and sugar over the warm water.
Let stand for 2 or 3 minutes, then stir to dissolve. Set the bowl
in a warm, draught-free place for 8 to 10 minutes, or until yeast
doubles in volume.
2. Process the polenta in a blender or food processor until very fine.
3. In a large mixing bowl, combine polenta, salt and boiling water.
Stir vigorously until smooth. Stir in 1 tablespoon olive oil. Cool
mixture to lukewarm.
4. Stir proofed yeast into the polenta mixture. Gradually add flour.
Gather the dough into a ball, and place it in a greased bowl. Cover.
Set it aside in a warm place for about 30 minutes, or until doubled
in bulk.
5. With a pastry brush, coat the bottom and sides of a 23cm (9 in)
pie dish with remaining 1 tablespoon olive oil. Turn the dough out
into pie dish, and cover. Let it rise in a warm place for another
30 minutes, or until it doubles in bulk again.
6. Bake in the middle of a preheated 180 C / Gas mark 4 oven for 40
minutes, or until top is golden. Transfer to a rack to cool.
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