Pasto

Cooking from a Portuguese perspective

Corn Bread/Broa de Milho

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Corn bread (broa de milho) is common throughout most of Portugal. With its crisp crust and rich texture it is served as an accompaniment to any sort of meal and a traditional mate for grilled sardines. In traditional feiras a piece of broa is often used to support a sardine, soaking up all the juices and flavour. This is a simplified recipe which can be mixed in a bread maker (dough setting) or in a mixer with a dough paddle.
Stale corn bread makes for excellent migas

Corn Bread

1 cup fine corn flour
2 cups white bread flour
1 cup warmer
1 cup course corn flour for dusting
1 tsp salt
1 tbsp sugar
1 tsp dry yeast

1. Either use of bread maker’s dough setting or mix all ingredients in a mixer twice with a rest of 1 hour in between.
2. Dust a tray with course corn flour, shape the dough as a round loaf and sprinkle some extra corn flour on top.
3. Let rise for 30 minutes to 1 hour in a warm place.
4. Bake in medium high oven for 35 – 45 minutes depending on your settings. The crust should be brown and the loaf should sound hollow when touched underneath. You can splash a little water in the oven (if using an Aga) or place a small ovenproof dish with water inside the oven during baking for extra crispness.
5. Cool on a rack, slice thinly and serve…

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Written by Pedro Rebelo

May 31, 2010 at 10:03 am

Posted in Recipes/Receitas

Tagged with ,

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