Baking Bread: corn bread from Portugal

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As the smells! In the Portuguese corn bread, you want to bite right now. EU correspondent Georg Matthes explained the preparation of this delicious bread specialty, and tells them what Portugal is today.

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Georg Matthes bakes Portuguese corn bread

In the Multimedia series “Baking Bread” bakes European correspondent Georg Matthes 28 loaves of bread from 28 countries of the EU and decorates his baking instructions with typical anecdotes. This time, the Portuguese corn bread.

Ingredients

  • 190 g finely ground Polenta
  • 310 g of boiling water
  • 10 g salt
  • 125 g lukewarm water
  • 6 g of dry yeast
  • 3 g of sugar
  • 440 g of wheat flour T65/type 550
  • a pinch of saffron (optional)
  • 120 ml of water

For cooking: olive oil

 

And so, the “Broa de milho”, the Portuguese corn bread:

  1. In a large bowl, combine the Polenta and the salt with the boiling mix of water.
  2. In a second bowl, 125 ml mix lukewarm water with the dry yeast and a teaspoon of sugar.
  3. Tip: if you want to intensify the yellow color of the bread, can admit at this point that a little saffron.
  4. After 10 minutes, the ingredients from both bowls and mix. The yeast must then be strongly absorbed.
  5. Now add the flour and 120 ml of water and the Whole eight minutes in a kitchen machine and knead until the dough detaches from the ground.
  6. Place the dough in a bowl with a little olive oil for around 90 minutes. He should double.
  7. The dough is a short slashing move, still kneading. Now the so-called the following work Around. So of all the pages in the middle, fold and then roll out the dough with the seam-side down turn. To pull with both hands on a floured surface until the dough surface is nice and tight.
  8. With the seam up in a dough basket and once again doubled in size. (Who has not own a proofing basket, take a bowl and put on a heavily floured kitchen towel. Then the dough.)
  9. On a Pizza peel some corn flour and sprinkle the bread on to plunge.
  10. Now the bread with a sharp knife, cut and bake in a preheated oven at 220 °C for about 40 minutes to bake. The last 20 minutes reduce the temperature to 200 °C. The last 10 minutes to ventilate the oven four Times short. The crust is crispy.
  11. The bread on a kitchen grate and leave to cool.
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    Step-by-step: Portuguese corn bread

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