Bread

Broa de Milho

A dense Portuguese loaf of scalded cornmeal and wheat flour with a moist crumb, substantial crust, and gentle fermented flavour.

What you’ll need

• cornmeal: 500 g
• wheat flour: 350 g
• water: 650 ml
• active dry yeast: 8 g
• salt: 14 g

How to make it

1. Bring 450 ml water to a boil and gradually pour it over the cornmeal while stirring vigorously with a wooden spoon. The mixture should become evenly damp with no dry pockets.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.