Portuguese Corn Bread

Broa, the traditional Portuguese corn bread, gets the bread machine treatment here. A generous amount of cornmeal mixed with bread flour creates a loaf with a golden crumb, a slightly gritty texture, and that distinctive corn flavor that’s different from American-style cornbread.

Olive oil replaces butter, keeping the bread dairy-free and adding a subtle fruity note that pairs naturally with the corn. The dough is lean and simple: just flour, cornmeal, water, oil, yeast, salt, and a touch of sugar. No eggs, no milk, nothing to mask the grain.

The high cornmeal ratio means this loaf is denser and more compact than a typical white bread. That’s exactly what broa should be. It’s built for tearing into chunks and sopping up stews, soups, and olive oil.

Kitchen Tips

• Use a fine or medium-grind cornmeal. Coarse cornmeal won’t hydrate fully in the bread machine cycle and leaves a sandy texture.
• The dough may look rougher than a standard white bread dough. Cornmeal doesn’t develop gluten the same way, so don’t expect a smooth ball.
• Let the loaf cool before slicing. This bread firms up significantly as it cools and slices much cleaner at room temperature.

Variations

• Use stone-ground cornmeal for a more rustic, coarser texture with bigger corn flavor.
• Add a tablespoon of fresh rosemary to the dough for an herbed version.
• Brush the top with olive oil immediately after baking for a softer, shinier crust.