The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

...and now for the porridge bread

Lechem's picture
Lechem

...and now for the porridge bread

Well you've had the taster http://www.thefreshloaf.com/node/53927/while-i-wait-my-porridge-bread and now for porridge bread. Turned out very nicely and I even tried the traditional way of shaping which is basically tossing the dough round in a floured bowl. It's a traditional Portuguese cornbread called Broa de Milho. 

The crumb shot

 ...and how I like to enjoy it. Toasted and dipped in oil. Also very good with a mature cheddar cheese.

Gillpugh's picture
Gillpugh

Tell all. How did you make the porridge?

Lechem's picture
Lechem

So it was a cornmeal scald. Isand66 introduced me to the bread and it's delicious. Here is the first time I made it http://www.thefreshloaf.com/node/52894/broa-di-milho-aka-my-first-time-polenta-sourdough 

The recipe is attached.

dabrownman's picture
dabrownman

meal in every bread I made because it tastes great.  I love Southern Cornbread  but we in America forget that corn bread is wonderful too.  This had to taste great ABE.  That Ian will put anything in bread bread when Mookey isn't looking:-)

Nice!

Lechem's picture
Lechem

It's amazing how corn brings a whole new depth of flavour to a bread. I might start putting it into other breads which aren't necessarily "corn breads" but for added flavour.

leslieruf's picture
leslieruf

love the shaping method, a very nice loaf and it must taste lovely toasted and dipped. :)

Leslie

Lechem's picture
Lechem

before plucking up the courage to attempt this unique shaping method :)

Thank you Leslie.

isand66's picture
isand66

Looks great Abe.  Reminds me I need to make this one again soon.

Happy Baking.

Ian

Lechem's picture
Lechem

And I've made one of these breads every week since. Thank you Ian and I owe you for introducing me to this delicious recipe.

One thing I've noticed is that it's very forgiving time wise.

bread1965's picture
bread1965

Great looking crumb.. but you had me at toasted with olive oil.. more proof that life isn't really that complicated! :)

 

Lechem's picture
Lechem

But I've only tried it with Pumpkin Seed Oil which is delicious. This time it was with an Omega Oil blend which has Pumpkin Seed Oil and Hemp Seed Oil with some others. But I shall have to try Olive Oil.

Thank you!

IceDemeter's picture
IceDemeter

That extra moistness in the crumb perfectly suits a heavy toasting --- and the corn / oil flavour combination is a natural.  Is that the pumpkin oil again, or a really good olive oil?  Either way, it must taste great --- and has me looking for some fresh Roma tomatoes to go with them.

The traditional shaping sounds like it has way too much comedic potential for me to try, so kudos to you for being brave enough to give it a go --- and to get a really nice shape and tightness from. 

Nice job, and keep baking happy Abe!

Best, Laurie

Lechem's picture
Lechem

This bread does have a lovely moistness to it which makes it last for a long time. And it does suit toasting very well indeed. This time it's an Omega Oil blend with Pumpkin Seed and Hemp Seed Oil amongst others. Adding tomatoes is a great idea and something for me to try next.

It's my third bake with this bread before I attempted the traditional shaping method. I thought I'd have to bite the bullet sometime and it's quite an enjoyable method for shaping although I can see why it'll really only suit this type of bread due to the texture and structure.

Thank you Laurie.