broa or broa de milho
Form: Large round loaf
Country of origin: Portugal
What distinguishes it from other methods of bread making: Corn bread
Category of bread: (3) Belongs to this vast category of large round loafs made of wheat, rye, sometimes corn or a mixture of these, sprinkled with leaven
Particularity: Its crumb is more or less yellow
Ingredients: Cornmeal; wheat flour; leaven or baker’s yeast; salt; water
Portugal
Broa is a true Portuguese “institution”. It is the equivalent of what the French call “country bread,” the difference being that the main grain used is corn. Since this grain is not really appropriate for bread making, it is most often mixed with rye or wheat, but the corn remains the dominant taste. No matter what mixture is used, broa is always made with a sourdough starter. It comes from then northwest of Portugal, and has gradually replaced millet bread and has now established itself all over the country.
Before actual kneading, the cornmeal is boiled so as to obtain more malleable dough. Once this has cooled, it is incorporated – depending on the tradition of the place – with rye or wheat, leavening and salt. After cooking, broha de milho is particularly crusty, and is eaten with all meals and also cut into slices for all sorts of toppings.
There is another way of using this cornbread, especially when it is stale; this is very popular in Portugal, and even well known in Spain. After soaking the bread in water, a mixture of garlic, onion, oregano, salt, pepper and chopped chorizo sautéed in olive oil is added. This big pancake is then cooked in a frying pan. It is served with green peas and poached eggs. Many variations of this recipe exist.