Broa de Milho/Traditional Portuguese corn bread (Kopie)
Ingredients
500gr of organic white bread flour
250 gr of polenta
400 ml of boiling water
1 good pinch of salt
1 tsp of organic yeast granules
Preparation
Pre-heat the oven at 200 ºC.
In a bowl, mix in the flour with the polenta. Make a well in the middle and slowly add the water, pulling the flour/polenta from the sides into the middle. add in the yeast. Mix well. You should end up with a smooth yet sticky dough. Transfer to a flat floured surface and knead for 5-10 minutes. Leave to rest for 2-3 hours in the mixing bowl. Cracks will appear in the dow which is totally normal
Place the dough on top of a flat baking tray, dusted with flour and bake in the oven for 30-40 minutes till its golden and crusty looking. emove from the oven and let it cool before serving into slices.
500gr of organic white bread flour
250 gr of polenta
400 ml of boiling water
1 good pinch of salt
1 tsp of organic yeast granules
Preparation
Pre-heat the oven at 200 ºC.
In a bowl, mix in the flour with the polenta. Make a well in the middle and slowly add the water, pulling the flour/polenta from the sides into the middle. add in the yeast. Mix well. You should end up with a smooth yet sticky dough. Transfer to a flat floured surface and knead for 5-10 minutes. Leave to rest for 2-3 hours in the mixing bowl. Cracks will appear in the dow which is totally normal
Place the dough on top of a flat baking tray, dusted with flour and bake in the oven for 30-40 minutes till its golden and crusty looking. emove from the oven and let it cool before serving into slices.
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