Pao de Milho #BreadBakers

 

This Portuguese corn bread is known as broa de milho or pao de milho.  It's a bread I made over ten years ago and it was delightful; the perfect accompaniment to our ribollita soup.  I can't fathom why I haven't made it recently, and this month's challenge of breads for soup was tailor made for this loaf.  So I simplified the recipe and brought it back for January!  It is the perfect crusty bread to go with soup.

 
I love the crumb on this loaf so much!  And the flavor is fantastic.  It reminds me of English muffin bread, and makes the greatest toast ever.  Make sure it is proofed enough before baking for that wonderful and light crumb that just holds all that delicious butter when toasted.

Pao de milho is also made as an enriched bread, with milk, eggs, and more sugar. This gives a soft and fluffy sandwich type loaf, but for accompanying soups or stews, this lean version is perfect. 

Pao de Milho
makes one loaf 

200g boiling water 
5 g honey 
100g white cornmeal, finely ground (I make this with millet* due to corn sensitivity,)
5g active dry yeast (1 tsp) (I used instant yeast)
80g lukewarm water 
300-340g bread flour (I use ~320g with millet meal)
7g sea salt
corn flour or millet flour for dusting

About 30 minutes before mixing the dough, put the cornmeal and honey into a large mixing bowl.  Pour in boiling water and stir well.  Set aside to cool until just warm, 110-115ºF.

While the cornmeal/millet soak is cooling, combine the 80g water, the yeast, and about 30-50g of the flour and let sit until foamy.  (It should be nice and ready by the time the soaker has cooler down. 

To a stand mixer, add the salt and all but ¼ cup of the flour, as well as the cornmeal mixture (you'll use some or all of the remaining flour for kneading).  Stir well.  Mix in yeast mixture.  The dough should be just dry enough to pull away a little from the side of the bowl.  Don't worry if it's somewhat sticky.  Let the dough rest for 5 minutes. 

Knead the dough with the dough hook until a soft, tacky dough is achieved, 7-9 minutes, adding in the remaining ¼ cup flour if needed. (The dough will look nice and firm while kneading, but will slowly spread when still.  It should be slack and slightly tacky but if it pours quickly off the hook after stopping, it needs more time kneading or the remaining flour.)

Cover the dough and let rest for 20 minutes, then gently lift the sides up and inward with floured hands, trying not to deflate the dough too much.  Gently turn over the dough with the folded sides down and cover again.

Repeat this process three more times for a total of four folds.  The dough will eventually have a smooth and soft, pillowed surface. 

Cover the dough after the final fold and allow to rise until doubled, 1-2 hours.

Turn the dough out onto a floured surface.  Gently press out into a rectangle.  Fold the left side into the center, then the top, then the right side, then the bottom.  Turn the dough over.  Continue to gently tuck the edges underneath itself to form a tight, even ball without actually deflating the dough.  

Place seam side down on a parchment covered peel or cookie sheet.  Cover with a clean tea towel and plastic and allow to rise again until just about doubled.  Another 60-90 minutes depending on ambient temperature.  (Make sure the loaf is fully risen, or the crumb will be dense.)

Meanwhile, preheat the oven to 425ºF with a rack in the center position.  At least 20 minutes before baking, preheat a dutch oven/cast iron baker in the hot oven.

When ready to bake, dust the top of the loaf with corn flour and slash as desired.  Remove the heated dutch oven and carefully transfer the loaf and its parchment into the baker and return to the oven.

Bake for 15 minutes with the lid on.  Turn oven down to 375º and for another 15-20 minutes until the bread is golden brown and sounds hollow when thumped on the bottom. (About 200-210ºF internal temp.)

Remove the bread from the baker to finish cooling on a wire rack.  Wait until completely cool before cutting the bread.  Serve this crusty bread with soup or stew.
 

 * In the Continental US, Proso, (common millet), is the type most widely available.

And here are some more great breads to go with soup or stew:

• Artisan Bread Bowls: Food Lust People Love 
• Brazilian Cheese Bread: Passion Kneaded 
• How to Make a Crusty French Baguette: The Wimpy Vegetarian
• No Knead Bread: Making Miracles
• Pao de Milho: A Messy Kitchen
• Skillet Corn Bread: A Day in the Life on the Farm 
• Soft Bread Rolls For Soup: Sneha's Recipe
• Sourdough Breadsticks: Zesty South Indian Kitchen 
• Whole Wheat Rolls for Soups and Sandwiches: Karen's Kitchen Stories

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.