Broa de milho

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the recipe

Broa de milho accompanies soups, cod, sardines, and Portuguese rural tables.

The dough combines corn and wheat, resulting in a denser and tastier bread.

At home, the challenge is to properly hydrate the corn flour and bake with enough heat.

Ingredients

• 300 g of fine corn flour
• 250 g of wheat flour
• 350 ml of hot water
• 10 g of dry yeast
• 1 teaspoon of salt
• 1 tablespoon of olive oil optional

Preparation method

1. Scald the corn flour with part of the hot water and let it cool.
2. Add wheat flour, yeast, salt, and remaining water.
3. Knead until a firm and slightly sticky dough forms.
4. Let it rise until it increases in volume.
5. Shape into a round form.
6. Bake in a hot oven until the crust is firm.

Tips from Empório Portugal

• Scalding the corn improves texture.
• The broa is naturally denser than white bread.
• Let it cool before cutting.

Possible substitutions in Brazil

• Use fine cornmeal of good quality in Brazil.
• A bit of whole wheat flour brings a rustic flavor closer.

Pairing

Caldo verde, sardines, or cod with broa. No mandatory alcoholic beverage.