The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ISO Portuguese cornbread (not sweet)

  • Pin It
ejm's picture
ejm

ISO Portuguese cornbread (not sweet)

I believe that bread I'm looking for is called broa de milho. It is quite crusty on the outside but very moist inside with a dense almost white coloured crumb.

In the thread entitled 'looking for a recipe for Portugese Bread', pumpkinpapa posted a recipe for Broa. I tried replying in that thread but foolishly put the reply deep inside the thread to ensure that it would surely get lost. I hope it's okay that I am reposting my questions.

  1. Is the cornmeal yellow or white?
  2. Is the resulting bread quite dense and moist?
  3. I don't suppose you have a photo of the crust and the crumb, pumpkinpapa?

Many thanks!

-Elizabeth 

P.S. A while back, I tried making Portuguese Cornmeal White Bread (Pao A Moda De Sao Miguel) from Gourmet 2000 but it wasn't quite right. The bread was good, just not what I was hoping for.

Woz's picture
Woz

but I found a photo of a recipe in, I presume, portugese. Might be useful, but we would need a tranlation.

http://www.flickr.com/photos/receitadodia/102691081/

 

Also a writeup that might help - http://www.fondazioneslowfood.it/eng/arca/dettaglio.lasso?cod=636&prs=0

 

Woz

 

ejm's picture
ejm

Thank you for your reply, Woz.

The slow food article is very interesting, with the note about buckwheat.
I'm not sure that buckwheat is used in the cornbread made by the Brazilian bakery. I think the flours used are corn and wheat.

I took a look at the ingredients list for Broa de Milho and with the help of Google translation, here is the ingredients list on the flickr page.

Broa de Milho (translated with the help of Google)
1 can of green maize (no idea; perhaps it's fresh corn?)
50g of yeast biologico (cake yeast??)
150 grams of sugar
100 grams of unsalted butter
2 eggs
2 egg yolks
1 cup (tea) of water
1 / 2 cup (tea) of cornmeal mimoso*
1 spoon (tea) of salt
2 tablespoons (soup) of grass-sweet (sweetgrass Hierochloe odorata??)
2 tablespoons (soup) of grated Parmesan cheese
800 g of wheat flour

*In the comments section:
Fubá Mimoso is a yellow corn flour and flour, used to make cakes and polentas. In portugal, is called "cornmeal."
I do not think that this is the recipe I'm seeking as it has eggs, butter, sugar and Parmesan cheese (!).
But I believe that I may have found the recipe here:

Little Compton Mornings: Pao de Milho

Unfortunately, since finding the recipe, I have not yet had a chance to try making it - lack of freezer space and family demand for other kinds of bread. But I do plan to make it soon. I'll be sure to post if it's really the bread I am looking for.

-Elizabeth

PMcCool's picture
PMcCool

Elizabeth,

Have you looked at Bernard Clayton's Complelte Book of Breads?  He has a recipe for Broa that sounds very similar to what you are looking for.  I made it once (with yellow corn meal, since I had no corn flour).  My take was that it tasted pretty much the same as the non-yeasted cornbread that I'm more accustomed to, with the addition of the flavor from the yeast/fermentation.  Although it was good, I doubt that I'll make it again, just because the traditional method is much easier and there is so little difference in the flavor.

PMcCool

ejm's picture
ejm

Thank you for your reply. From the sound of it, Clayton's broa might not be the same one, unless it's quite moist in the crumb.

I THOUGHT I was going to try making Little Compton Morning version tomorrow but apparently a heat wave is coming in again. I can't justify turning the oven on if it's 30C outside....

Eventually, I'll bake this bread!!

-Elizabeth

hpdutra's picture
hpdutra

So here is the corrected version


Broa de Milho (translated with the help of Google)


1 can of sweet corn


50g fresh yeast (Fleischmann's square yeast)
150 grams of sugar
100 grams of unsalted butter
2 eggs
2 egg yolks
1 cup of water
1 / 2 cup of cornmeal (mimoso is just a brand)
1 teaspoon of salt
2 tablespoons of fennel seeds
2 tablespoons  of grated Parmesan cheese
800 g of wheat flour


*In the comments section:
Fubá Mimoso is a yellow corn flour and flour, used to make cakes and polentas. In portugal, essentially is just cornmeal


In Brazil a tablespoon is called a spoon for soup and teaspoon is called a spoon for tea

ejm's picture
ejm

Thank you for the proper translation and clarifications!


Do you by any chance have a recipe for the simpler Portuguese-style corn bread that is just flour, cornmeal??, salt, yeast and water? In our Brazilian bakery, the bread is always sold in round loaves. It's quite crusty on the outside and has a very moist dense crumb on the inside but is not at all sweet. (The Brazilian bakery sells the sweet egg bread as well, of course.)


-Elizabeth 

hpdutra's picture
hpdutra

The book Artisan Bread in 5 minutes has a recipe of portuguese Broa. Unfortunately I don' t have it.

ejm's picture
ejm

Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois


 


edit: I just put it on hold at the library. It looks promising even if it isn't the same book.


http://www.bookfinder.com/dir/i/Artisan_Bread_in_Five_Minutes_a_Day/0312362919/