BM #75 Day 2 - B
As part of the Mega Marathon this month happening here, I have restricted myself into baking yeast based breads and rolls. It was a relatively tough choice for me as the rules of the marathon were that they need to be alphabetically ordered and also not more than 2 dishes from one country.
Coming to today's letter, B for Broa, it is. It is a traditional and homey kind of a bread from Portugal. The Portuguese love to have their Broa with a soup called Caldo Verde.
We had a vegetarian version of the soup to go with the bread. But we also loved the gritty bread with a dollop of butter.
Also if you have missed yesterday's post, here it is..
A for An Pan - A Sweet Bread From Japan
Recipe Source here
Ingredients -
Cornmeal 1 cup
Hot water 3/4 cup
Warm Milk 1/2 cup
Active Dry Yeast 2 tsp
Sugar 1 tsp
All Purpose Flour 2 1/2 cups
Salt 1 1/2 tsp
Honey 2 Tbsp
Olive Oil 1 Tbsp
Method Of Preparation -
Mix cornmeal in hot water and set aside.
In warm milk add sugar and yeast and set aside to activate the yeast.
Add in the flour, salt, honey and 2 teaspoons of Olive oil into the cornmeal mixture.
Add in the activated yeast solution and knead for 7-10 minutes (I used a stand mixer for the job).
Oil the bowl and roll the dough in it, cover and set aside in a warm place for the yeast to work its magic.
After about 1 1/2 hours the dough would have doubled in size. Punch down the dough and knead a couple times, Roll into a ball, place on a lined baking tray, cover and set aside for a second rise.
Preheat the oven to 450°F.
Just before the dough goes into the oven, brush the top of the dough with water and slash in 4 places on the top, about 1/4th inch deep.
Bake for 10 minutes and reduce the heat to 400°F. Bake for another 15-20 minutes until the top is evenly browned.
Remove and serve with warm soup for a filling meal.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
Preparation Time 20 minutes + Rising Time 2 hours and 15 min + Baking Time 25 minutes
Makes about 12-15 slices
What a lovely crumb texture of the bread! Simple love the recipe and can't wait to give it a try.
Same pinch to you too! My love for cornbread just deepens with this one! We loved it too slathered liberally with butter..yours looks rustic and delicious
This was one of my choices initially, however, I think I would have been scared trying to attempt what with the hurried baking I do!..Yours has turned out so good Harini and wonderful to know it's going to be yeasted bread. It is a tough choice but kudos on challenging yourself like this..:)
I fell in love with this bread the minute I saw it at Sowmya's ..and now I see it again..wow..simply awesome the bread looks excellent , the texture is fantastic.
very beautifully made broa...this one has become popular one too today
Lovely crumb texture, which is always a good sign of a nicely baked loaf. Will try this sometime, second one I've seen today.
wow one more broa.. awesome.. love these rustic breads.
That's a very beautiful loaf of bread Harini. Cornmeal sure gives the bread it's characteristic crunch. Perfect to dunk in some soup.
Such a rustic look, Broa looks extremely prefect with a beautiful crust and crumb. Love this bread very much.
Just love the crumb.. Awesome texture!!
Fantastic texture... Perfect bread with some hot soup...
Love the texture of the bread. Looks amazing.