Broa - Rustic Bread From Portugal

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

Broa - Rustic Bread From Portugal

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.

Broa - Preparation

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


  1. What a lovely crumb texture of the bread! Simple love the recipe and can't wait to give it a try.

  2. Sowmya :) Says:
  3. 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

  4. Srivalli Says:
  5. 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..:)

  6. I fell in love with this bread the minute I saw it at Sowmya's ..and now I see it awesome the bread looks excellent , the texture is fantastic.

  7. very beautifully made broa...this one has become popular one too today

  8. Unknown Says:
  9. Lovely crumb texture, which is always a good sign of a nicely baked loaf. Will try this sometime, second one I've seen today.

  10. Srividhya Says:
  11. wow one more broa.. awesome.. love these rustic breads.

  12. Pavani Says:
  13. That's a very beautiful loaf of bread Harini. Cornmeal sure gives the bread it's characteristic crunch. Perfect to dunk in some soup.

  14. Priya Suresh Says:
  15. Such a rustic look, Broa looks extremely prefect with a beautiful crust and crumb. Love this bread very much.

  16. Just love the crumb.. Awesome texture!!

  17. Unknown Says:
  18. Fantastic texture... Perfect bread with some hot soup...

  19. Love the texture of the bread. Looks amazing.

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