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Broa de Milho | Portuguese Cornbread

29/11/2013

1 Comment

 
cornbread and marrow jam
A few days ago I hosted my first Portuguese Supper club, and on the days that followed one particular dish lingered. The cod with a miga crust...  
Migas are traditionally eaten in the Alentejo region. Made with aged rustic bread, heavily flavoured with garlic, olive oil and herbs. In Alentejo,  the miga is cooked until golden, as opposed to the rest of the country, where the rule is to toss it no more than twice.   
Corn bread (Broa de Milho) , has the perfect almost crumbly texture for a good miga.  And in the spirit of preserving tradition, minus the cob oven, and a good measure of experimentation and perseverance, a Broa Caseira (homemade cornbread) is born.



portuguese corn bread tending
portuguese corn bread detail
organic cloth and crumbs
Ingredients

2 cups Corn meal flour
3/4 cup rye flour
1/4 cup  sourdough starter
5g fresh yeast
250ml boiling water
100ml warm water (37 C)
A good pinch of salt


Dissolve yeast and 1/4 cup rye flour in warm water. Set aside.
In a large bowl  scald corn flour with boiling water, mix with wooden spoon. Once manageable, massage until crumply consistency. Allow to cool, then add 1/2 cup rye flour, salt and dissolved yeast along with sourdough starter
Work the dough until ball forms. Cover with wet towel and set in a warm location for 1 hour or until slightly risen. 
Preheat oven on maximum temperature. 
Dust a bowl with flour, place the dough in the bowl and sprinkle with more flour to prevent sticking, shake dough in the bowl until well coated, and turn onto oven tray. 
Reduce heat to 220C and bake for 30 minutes, or until the crust is a nice golden brown colour (but not starting to burn!).

ENJOY!

For Migas... Age bread for 2-3 days. Recipe soon!!



1 Comment
Cláudia Vasconcelos link
30/6/2015 11:49:48 pm

Que fotografias lindas Stella...
Adoro este pãozinho, que para mim é tão português!
Não deixes de postar as tuas fotografias que me encantam, querida.
Beijinhos grandes
Cláudia

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