The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Broa De Milho Recipe

Scott_R's picture

Broa De Milho Recipe

Someone just sent me this recipe for Broa De Milho.

That's an incredibly dense crumb; had I made a wheat bread that came out like that, I'd have thought I screwed up. Has anyone here made something like this? Is this how it ought to be?

albacore's picture

If 75% of your flour has 0% gluten, I can't see you ever getting a well structured, open crumb!



mac_whiskers's picture

That is a very typical crumb structure for Broa aka corn bread. Its a very underrated bread. Its quite dense and pairs really nicely with fish or hearty soups/stews. I would strongly recommend trying it or picking one up at local portuguese bakery. Some recipes call for rye flour as well.