Portuguese Cuisine

Corn bread (broa)

Cuisine: Portuguese Created by Carlos Fernandes

A national bread of Portugal

Ingredients

2kg maize polenta
2kg coarse semolina
100g salt
3½ litres boiling water
150g fresh yeast
2kg rye flour

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Preparation

Combine polenta, semolina and salt, in a large bowl. Gradually add enough water, mixing continually for a good ten minutes until it resembles scrambled eggs. Leave for 10 minutes.

In separate mixing bowl, mix yeast with warm water using your hands.

Mix rye flour and yeast mix into first mixture and gradually add the rest of the water. Mix it through for 10 mins.

Divide into 6 – 8 loaves approx 1 kg each. Toss in a floured bowl to achieve a round shape, place on baking paper on a tray and into preheated 150C oven for 20 - 25 mins.

Portuguese Restaurants

Displaying 10 of 31 Portuguese Restaurants.

Restaurant		Suburb
1.	Vasco's Portuguese Charcoal Grill	Kingston
2.	Sabroso	Seddon
3.	Greco's on Broadway	Nedlands
4.	Madeira Grill	Petersham
5.	Little Portugal	Dulwich Hill
6.	Silvas	Petersham
7.	Anada Bar and Restaurant	Fitzroy
8.	Vaby's Mediterranean Grill Campbelltown	Campbelltown
9.	Vaby's Mediterranean Grill Penrith	Penrith
10.	Illawong Foodroom	Evans Head

29 Apr 2012 10:00 AEST

Michael

Melbourne

Wrong Oven Temp in the recipe

After 25 minutes at 150C the dough had dried out on the outside but was still wet in the middle. I assume the recipe should have read 250C for 25 minutes. If you want to make Broa, I suggest looking for a recipe that's been proofed elsewhere. This was a disaster.

25 Feb 2012 03:40 AEST

Rui Ferreira

Portugal

If you're so fond of portuguese food

If you want to know more, consider buying this book, "traditional portuguese cooking". it is not one of those books made by a foreigner and adapted to another country's tastes. It is the real thing, a translation of the best and undisputed work on portuguese cuisine. The author did extensive search of the countless variants of each recipe and chose the 800 presented. +@ ruiferreira89@hotmail.com http://loja.avidaportuguesa.com/pt/catalogo/vidaportuguesa/livraria/traditional-portuguese-cooking

25 Feb 2012 03:28 AEST

Rui Ferreira

Portugal

Continuing corrections

Boiling water and salt are added to the flour, the dough it is then mixed a bit and left to soak while it cools enough to be kneaded. Traditional yeast is a bowl of leftover dough from a previous batch. You may use some baker's yeast the first time but it won't taste the same. Save old dough in a bowl in the fridge. Take care the dough isn't too hot when adding yeast. After kneading, leave dough in a warm place to grow. It will become bitter if it ferments too much. Bake in wood fired oven.

25 Feb 2012 03:23 AEST

Rui Ferreira

Portugal

Corrections to recipe

Traditional broa is never made with wheat. Broa was the bread of the poor and only the richer people would eat white bread made with wheat flour. The usual mix is 2 kg maize flour per each kg of rye flour. These flours are combined by sieving, this also serves to remove all of the bran and any stones from the mill. If this step is omitted and since this mix has very little gluten, the finished bread won't hold together and will taste rather bitter.

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