Comments on: Broa! Portuguese Cornbread

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[…] is some poulet for a little trial-and-error action before unleashing the molho. I can make some broa to go with […]

By: chris

chris — Sun, 05 May 2013 12:55:10 +0000

looks delish. i’m half portuguese but never make the food! will have to try this…

By: wattacetti

wattacetti — Tue, 09 Apr 2013 01:24:16 +0000

In reply to Ms. Glaze.

I’m going to have to try making this broa for the next iteration of the pop-up because it looks stupendous and I think everyone will like it. Your recipe looks like it’s for a single large loaf so I’ll attempt to scale upwards if I succeed in making the first one.

And thank you for the comments on my sourdough loaves – they’re still a work in progress.

By: rxh

rxh — Mon, 08 Apr 2013 18:04:54 +0000

I’ve had this bread before in Portugal. It’s served with just about every meal and it’s delicious but your round looks bigger and tastier almost like a sourdough loaf. Yum! It does have more flavor than white bread because of the cornmeal…

By: Ms. Glaze

Ms. Glaze — Mon, 08 Apr 2013 18:01:44 +0000

Hiya Het! Thanks for mentioning the crust, I did brush it with a little water before baking. I think steam in the oven or a little pan with some water wouldn’t be a bad thing for this bread. Although I love to make bread, I wouldn’t never consider myself a professional bread baker but a little steam would give the crust a nice color I think and crackly crust…

By: Het

Het — Mon, 08 Apr 2013 17:55:18 +0000

That is beautiful looking bread. Sounds like a nice substitute for American cornbread (if the need arises, I love cornbread) but still hearty enough to dunk in a stew our soup.

I’m curious to know if you used any steam in the oven? How did you get the crust to look so beautiful like that?

By: Ms. Glaze

Ms. Glaze — Mon, 08 Apr 2013 17:52:12 +0000

You’re right of course, I should have posted a cross-section but unfortunately the 6 loaves I made with my students totally disappeared and I was so busy eating that it didn’t even cross my mind until after the fact!

The crumb inside is small and even in texture (no holes like sourdough) but light at the same time. It does not taste like a heavy dense bread if you know what I mean. The cornmeal adds flavor but it’s barely noticeable with the exception of some pretty yellow flecks that add a little texture (crunchy, but not in a bad way).

I was really impressed with the flavor and texture for a bread that is made from regular ol’ yeast and flour. I think refrigerating it over night after the first rise was a good call (and I normally think that’s the case with any bread, slowing down the process seems to lend itself to tastier loaves especially when using active dry yeast).

However, YOUR BREADS ARE LOOKING AMAZING! I love this post of yours it’s really good…

http://www.ivanshaw.com/baking-again/

By: wattacetti

wattacetti — Sun, 07 Apr 2013 17:31:12 +0000

Cross-section! We need to see the inside of this beautiful loaf. Also need to know what it was consumed with.