PORTUGUESE CORN BREAD (BROA)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 224.4
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 429.0 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 3.8 g
- Protein: 7.2 g
View full nutritional breakdown of PORTUGUESE CORN BREAD (BROA) calories by ingredient
Number of Servings: 12
Ingredients
-
1 PKG ACTIVE DRY YEAST
1 TBSP HONEY
1.25 CUPS WATER, WARM
.75 CUP LOW FAT SOY MILK
1 TSP SALT
1 TBSP OLIVE OIL
2 CUPS CORN MEAL
1 CUP WHOLE WHEAT FLOUR
2 CUPS BREAD FLOUR
Directions
MAKES ONE LARGE LOAF - 6 VERY GENEROUS SERVINGS
1.IN A SMALL BOWL, COMBINE YEAST, HONEY, AND 1/4 CUP OF WARM WATER (120 DEGREES) SET ASIDE
2.IN A LARGE BOWL STIR TOGETHER THE REMAINING WATER, SOY MILK, SALT, OLIVE OIL AND CORNMEAL.
3. ADD THE YEAST MIXTURE TO THE CORNMEAL, STIRRING UNTIL COMBINED.
4. SLOWLY ADD THE FLOUR, A LITTLE AT A TIME, UNTIL YOU HAVE A SOFT DOUGH THAT IS NOT TOO STICKY TO WORK WITH. ADJUST MORE OR LESS FLOUR AS NEEDED.
5. TURN THE DOUGH OUT ONTO A FLOURED SURFACE AND KNEAD FOR 5 MINUTES.
6. PLACE IN A GREASED BOWL, COVER AND LET RISE IN A WARM PLACE FOR 1 HOUR OR UNTIL DOUBLE IN BULK.
7. PUNCH DOWN DOUGH, KNEAD FOR 5 MINUTES.
8. GREASE A 9-INCH ROUND PIE PAN.
9. FORM DOUGH INTO A ROUND LOAF THAT WILL FIT INTO THE PAN. PLACE IN THE PAN AND COVER. ALLOWING TO RISE AGAIN IN A WARM PLACE UNTIL DOUBLE IN BULK (AT LEAST 1 HOUR, DO NOT RUSH IT)
10. PREHEAT OVEN TO 350 f
11. BAKE FOR 40 MINUTES OR UNTIL IT SOUNDS HOLLOW WHEN TAPPED,
12. COOL ON A RACK.
Number of Servings: 12
Recipe submitted by SparkPeople user VMAXD53.
1.IN A SMALL BOWL, COMBINE YEAST, HONEY, AND 1/4 CUP OF WARM WATER (120 DEGREES) SET ASIDE
2.IN A LARGE BOWL STIR TOGETHER THE REMAINING WATER, SOY MILK, SALT, OLIVE OIL AND CORNMEAL.
3. ADD THE YEAST MIXTURE TO THE CORNMEAL, STIRRING UNTIL COMBINED.
4. SLOWLY ADD THE FLOUR, A LITTLE AT A TIME, UNTIL YOU HAVE A SOFT DOUGH THAT IS NOT TOO STICKY TO WORK WITH. ADJUST MORE OR LESS FLOUR AS NEEDED.
5. TURN THE DOUGH OUT ONTO A FLOURED SURFACE AND KNEAD FOR 5 MINUTES.
6. PLACE IN A GREASED BOWL, COVER AND LET RISE IN A WARM PLACE FOR 1 HOUR OR UNTIL DOUBLE IN BULK.
7. PUNCH DOWN DOUGH, KNEAD FOR 5 MINUTES.
8. GREASE A 9-INCH ROUND PIE PAN.
9. FORM DOUGH INTO A ROUND LOAF THAT WILL FIT INTO THE PAN. PLACE IN THE PAN AND COVER. ALLOWING TO RISE AGAIN IN A WARM PLACE UNTIL DOUBLE IN BULK (AT LEAST 1 HOUR, DO NOT RUSH IT)
10. PREHEAT OVEN TO 350 f
11. BAKE FOR 40 MINUTES OR UNTIL IT SOUNDS HOLLOW WHEN TAPPED,
12. COOL ON A RACK.
Number of Servings: 12
Recipe submitted by SparkPeople user VMAXD53.