Corn Bread/Broa de Milho

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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…

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…