broa

[George]

Ever bake broa, Portuguese black pepper corn bread?

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[coloradoclyde]

Sounds like it might give me indigestion... :wink:

How about some context and description?

 

[tenngun]

I am not real familiar with Portuguese food. I’ve made some seafood and some Spanish dishes from a 1940s cookbook.
How do you make broa?
I just made polenta about a week ago( Italian grits) I haven’t made that in years and years, but it was called for with an Italian pork stew I was making.

 

[George]

It's the only yeast cornbread I've ever made. It uses about half and half cornmeal and flour, regular active dry yeast, a lot of coarse black pepper, is a dough instead of a batter as with cornbread, is proofed and kneaded like wheat bread. It looks and tastes like regular cornbread and is very tasty. It doesn't seem hot, to me, but does have a mild black pepper flavor note.





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[NeilMacleod]

Similar to what I do except I use chipotle. Made some cornbread a few days ago and added molasses to it too.

 

[Kansas Jake]

That looks and sounds good. I'm going to have to try making some.

 

[George]

This is the recipe I use.
https://www.mercurynews.com/2008/02/26/portuguese-black-pepper-corn-bread-broa-2/

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[BillinOregon]

Gracias, amigo. Thinking this might be a great way to mop up a stew featuring chorizo ...