Portuguese Broa
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Broa is Portuguese cornbread. The word broa or boroa comes from the Germanic brauda and is even more localised to the Suebi, who settled in the area of northern Portugal.
Broa refers to a kind of corn or maize bread that is traditionally made in Portugal or Galicia, but, through colonisation, is now also found in Mozambique, Brazil, Angola and Cape Verde.
You'll find broa made with rye flour but also, like this one, with a mixture of corn or maize meal and strong white bread flour.
It should have a hard crust but a soft, moreish crumb. Serve it thinly sliced with cheese or buttered with jam or similar.
INGREDIENTS
225 gms corn or maize meal (fine)
450 gms strong white bread flour
250 gms tepid water
7 gms instant active yeast
150 gms tepid milk
30 gms olive oil
7 gms crushed sea salt
additional corn/semolina flour for dusting
METHOD
1. Add the maize/corn meal to a large bowl. Add the salt and white flour and mix well.
2. Add the oil, water, milk and yeast and bring together. Mix and then knead for about 10 minutes until the dough has been formed.
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| About an hour in...still a long way to go |
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| Well over two hours - but it's fluffy and ready to weigh and divide |
4. Turn the dough out onto a lightly floured board, weigh and divide into two. Form each portion into a boule. Flatten it slightly and place it on a baking sheet. Dust with semolina or more corn/maize meal.
5. Cover and leave to rise until doubled. (Again, the speed at which it will double will depend on the temperature of the environment)
6. Mist the oven and bake at 230⁰C for 10 minutes. Then, re-mist, lower the heat to 190⁰C and continue to bake for 20 - 25 minutes until the loaf is golden and sounds hollow when tapped underneath.
7. Cool on a rack.
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| From the taste testers |
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