Broa de Milho

Name: Broa de Milho
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Brazilian
Ingredients: 250 g cornmeal; 100 g wheat flour; 80 g sugar; 80 ml oil; 1 tbsp fennel seeds; 1 tsp fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Broa de Milho, a beloved Brazilian bread, finds its roots in the bustling padarias where bakers perfect its rustic charm. Translated into the home kitchen, this version captures the essence of traditional preparation—generous with salt and fat, and always ready to be shared. It's the kind of bread that doesn’t just accompany a meal but becomes a focal point, inviting everyone to gather around and savor its warmth.

This bread is a delightful interplay of textures and flavors, with the grainy heartiness of cornmeal and the subtle sweetness of sugar. The addition of fennel seeds infuses each bite with a gentle anise aroma, while the fine sea salt balances the sweetness, creating an irresistible savory finish. Serve it warm from the oven, and let the golden crust and tender crumb speak for themselves.

Ingredients

250 gcornmeal
100 gwheat flour
80 gsugar
80 mloil
1 tbspfennel seeds
1 tspfine sea salt

Method

In a large mixing bowl, combine 250 g cornmeal, 100 g wheat flour, 80 g sugar, 1 tbsp fennel seeds, and 1 tsp fine sea salt. Stir the dry ingredients together thoroughly to ensure the sugar and salt are evenly distributed throughout the flour mixture, which will help the dough rise uniformly.
Create a well in the center of the dry ingredients and pour in 80 ml of oil. Gradually mix the oil into the dry ingredients using your hands or a wooden spoon, until the mixture resembles coarse crumbs. This step ensures that the oil is evenly incorporated, which will contribute to the bread's moist texture.
Slowly add warm water, a little at a time, while kneading the mixture with your hands until a smooth and elastic dough forms. The dough should be slightly sticky but not too wet, indicating that the ingredients are well combined and the gluten has developed sufficiently.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free area until it doubles in size. This rising process allows the flavors to meld and the dough to become airy, which is crucial for the bread's final texture.
Once the dough has risen, gently deflate it and shape it into a round loaf. Be careful not to overwork the dough at this stage, as you want to preserve the air pockets that have formed during rising.
Preheat your oven to 200°C (392°F) and place the shaped dough on a baking sheet lined with parchment paper. Bake in the well-heated oven until the bread is golden brown and sounds hollow when tapped on the bottom, which indicates it is fully baked.
Remove the Broa de Milho from the oven and transfer it to a wire rack to cool. Allowing it to cool on a rack prevents the bottom from becoming soggy and helps set the crumb, ensuring a perfect texture.
Serve the Broa de Milho warm, slicing it just before serving to retain its freshness. This bread is perfect for sharing at the table, embodying the communal spirit of Brazilian home cooking.