This month’s We Knead To Bake bread is a popular Portuguese bread called Broa de Milho. Broa de Milho is a slightly sweet crusty Portuguese bread made with a mix of wheat or rye flour and corn flour (not cornstarch). In Brazil, a former Portuguese colony, Broa is sweeter and traditionally seasoned with fennel. The origin of the name Broa is apparently from the Gothic word “brauth” which means bread.
This is a somewhat dense bread with a fine crumb and is excellent as a dipping bread with soups and stews. In Portugal it is traditionally served with Caldo de Verde, a potato and kale/ spinach soup but it goes well with most hearty/ rustic soups.
This method of making this bread is a little different because it involves cooking the cornmeal/ corn flour in boiling water and letting it cool before adding the other flour and ingredients and kneading to a dough.
If you’re in India, use “makkai ki atta” or the flour that is used to make “Makkai ki Roti”. You can also use the slightly coarse “Corn puttu podi” you get in Kerala. You can also substitute a quarter of the all purpose flour with light rye flour or half the all-purpose flour with whole wheat flour if you want, but know that your bread will be a little more dense.
There seem to be different schools of thought where most of them just ask you to dust the shaped dough with flour and bake after the second rise. Others require slashing of the dough before baking. I’ve baked both versions, with and without slashes and also baked it to a light golden brown or a darker brown. Whichever way I baked it, I have only good things to say about the Broa de Milho. Of course, it helps that mostly like anything with some form of corn in it. This recipe is adapted from King Arthur Flour.