Broa de Milho (Dairy-Free Cornbread)
A traditional Portuguese cornbread made without dairy. This rustic bread is slightly dense and pairs perfectly with soups or stews.
Ingredients
- 2 cups Cornmeal
- 1 cup All-Purpose Flour
- 1.5 cups Water
- 1/4 cup Olive Oil
- 1 teaspoon Dry Yeast
- 1 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, mix together cornmeal, all-purpose flour, and salt.
- 2In a separate bowl, dissolve the dry yeast in warm water. Let it sit for 5 minutes until foamy.
- 3Add the yeast mixture and olive oil to the dry ingredients. Mix well to form a dough.
- 4Cover the bowl with a cloth and let the dough rise in a warm place for about 1 hour, or until doubled in size.
- 5Preheat oven to 190°C.
- 6Grease a baking pan and transfer the dough to the pan. Shape it into a round loaf.
- 7Bake for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped.
- 8Let the bread cool slightly before slicing and serving.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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