In Portugal it is traditionally served with Caldo Verde, a potato and kale/ spinach soup but it goes well with most hearty/ rustic soups. This method of making this bread is a little different because it involves cooking the cornmeal/ corn flour in boiling water and letting it cool before adding the other flour and ingredients and kneading to a dough.
(Recipe adapted from- http://www.kingarthurflour.com/recipes/broa-recipe )
Fine yellow cornmeal - 1 cup
Hot water .................. 3/4 cup
Warm milk .............. 1/2 cup (use little more if needed)
Instant yeast ............. 2 tsps
APF (maida) ............. 2 and 1/2 cups
Salt ............................. 1tsp
Honey or sugar .......... 1 tbsp
Olive oil ...................... 1 tbsp
Extra flour for dusting.
Put the cornmeal in a bowl and add the hot water to it. Mix together with a whisk or a fork.
Now mix all the remaining ingredients and knead well to form a somewhat sticky dough.
Shape the dough into a smooth ball.
Place it in a greased bowl covering with a foil and allow it to rise until double.
Remove the dough on a floured surface and knead it lightly for a couple of times.
Shape into a round ball and place it on a greased and lightly floured surface.
Before baking if you wish you can make 3 or 4 slashes about 1/4 inch deep and bake at 240 C (450F) for 10 minutes. Then turn down the heat to 200C (400F) and bake further for 15 to 20 minutes until it is done and golden brown in colour.
Allow it to cool before slicing. This recipe makes one loaf (12 slices)
If you’re in India, use “makkai ka atta” or the flour that is used to make “Makkai ki Roti”. You can also use the slightly coarse “Corn puttupodi” you get in Kerala. You can substitute half the all-purpose flour with whole wheat flour if you want, but know that your bread will be a little more dense.
We Knead to Bake # 36 - Broa de Milho
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