Portuguese Cornbread (Broa de Milho)

Broa is a dense, slightly sweet cornbread from northern Portugal, traditionally served alongside caldo verde or grilled fish. Cornmeal gives it a rustic texture and golden crust.

Ingredients

• 2 cups fine cornmeal
• 1 cup all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 1/4 cups warm water
• 2 tablespoons olive oil

Instructions

1. Activate the yeast
   Stir yeast and sugar into warm water. Let sit 5-10 minutes until foamy.
2. Mix the dough
   Combine cornmeal, flour, and salt. Add the yeast mixture and olive oil, mixing until a firm dough forms.
3. Knead and rise
   Knead for 6-8 minutes. Shape into a round, cover, and let rise 1 hour, until noticeably puffed.
4. Bake
   Preheat oven to 400°F. Transfer the loaf to a baking sheet and bake 35-40 minutes, until deeply golden and it sounds hollow when tapped.
5. Cool
   Cool on a rack for at least 20 minutes before slicing.

Serve warm alongside soups or grilled sardines, Portuguese-style.