Corn Bread/Broa de Milho
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…
1 cup fine corn flour
2 cups white bread flour
1 cup warm water
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…