Comments on: Broa – Portuguese Yeasted Corn Bread http://www.wildyeastblog.com/2010/10/17/broa/ Notes from my kitchen, in which I bake bread and raise a few other matters Fri, 24 May 2013 02:12:06 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: how to make my hair grow faster http://www.wildyeastblog.com/2010/10/17/broa/comment-page-1/#comment-54721 how to make my hair grow faster Tue, 12 Feb 2013 06:13:42 +0000 http://www.wildyeastblog.com/?p=7734#comment-54721 Wow! This can be one particular of the most helpful blogs We have ever arrive across on this subject. Basically Great. I'm also a specialist in this topic therefore I can understand your hard work. Wow! This can be one particular of the most helpful blogs We have ever arrive across on this subject. Basically Great. I’m also a specialist in this topic therefore I can understand your hard work.

]]> By: Robert Payne http://www.wildyeastblog.com/2010/10/17/broa/comment-page-1/#comment-16038 Robert Payne Sun, 07 Nov 2010 17:56:31 +0000 http://www.wildyeastblog.com/?p=7734#comment-16038 Thank you for the link to this wonderful recipe. I've been craving broa ever since buying a loaf at the open air market outside the walls of Evora, Portugal years ago. The Evora loaf looked like the loaf in Elizabeth's recipe rather than the loaf in the picture linked in Paolo's post. And the result, in the loaf I made and if memory serves, tastes like the Evora loaf. A sample of one, but what a sample! Thank you for the link to this wonderful recipe. I’ve been craving broa ever since buying a loaf at the open air market outside the walls of Evora, Portugal years ago.

The Evora loaf looked like the loaf in Elizabeth’s recipe rather than the loaf in the picture linked in Paolo’s post. And the result, in the loaf I made and if memory serves, tastes like the Evora loaf. A sample of one, but what a sample!

]]> By: Greg http://www.wildyeastblog.com/2010/10/17/broa/comment-page-1/#comment-15866 Greg Mon, 25 Oct 2010 00:53:44 +0000 http://www.wildyeastblog.com/?p=7734#comment-15866 I've made about three batches of this bread now. It's fantastic! I can't stop eating it. It's also given me an opportunity to brush up on my batard shaping skills. My first four loaves didn't get the greatest rise, but the next two did. I think it was the shaping, but it may have also been my starter. Anyway, they look much better now. The only thing I am finding challenging is slashing through those seeds and getting really nice cuts. This one is going to become a standard in my bread baking rotation. I’ve made about three batches of this bread now. It’s fantastic! I can’t stop eating it. It’s also given me an opportunity to brush up on my batard shaping skills. My first four loaves didn’t get the greatest rise, but the next two did. I think it was the shaping, but it may have also been my starter. Anyway, they look much better now. The only thing I am finding challenging is slashing through those seeds and getting really nice cuts. This one is going to become a standard in my bread baking rotation.

]]> By: Paulo http://www.wildyeastblog.com/2010/10/17/broa/comment-page-1/#comment-15854 Paulo Sun, 24 Oct 2010 10:38:30 +0000 http://www.wildyeastblog.com/?p=7734#comment-15854 As a portuguese it always makes me happy to see references to our food culture on international websites. Unfortunately, I don't think we were so sucessful at exporting our food culture as spanish or italians. Oh well, maybe one day. Like Azelia, the Broa i'm used to eat is very goldish yellow. Of course, it's usually doesn't rise so high as your bread. Maybe we can tweak Elizabeth's recipe by changing the proportions of corn flour? I'll be sure to try Elizabeth's recipe and try to tweak it. It can also depend on the type of corn flour you can get your hands on... This is the broa we're used to : http://www.isca.pt/img/turismo/gastronomia/1.gif As a portuguese it always makes me happy to see references to our food culture on international websites. Unfortunately, I don’t think we were so sucessful at exporting our food culture as spanish or italians. Oh well, maybe one day.

Like Azelia, the Broa i’m used to eat is very goldish yellow. Of course, it’s usually doesn’t rise so high as your bread. Maybe we can tweak Elizabeth’s recipe by changing the proportions of corn flour? I’ll be sure to try Elizabeth’s recipe and try to tweak it. It can also depend on the type of corn flour you can get your hands on…

This is the broa we’re used to : http://www.isca.pt/img/turismo/gastronomia/1.gif

]]> By: Lien http://www.wildyeastblog.com/2010/10/17/broa/comment-page-1/#comment-15842 Lien Sat, 23 Oct 2010 11:26:32 +0000 http://www.wildyeastblog.com/?p=7734#comment-15842 How did you manage it all, moving, baking, posting... they wouldn't go well together when I was the one to do it. Wonderful bread (as always!), I baked mine a lot longer too! How did you manage it all, moving, baking, posting… they wouldn’t go well together when I was the one to do it. Wonderful bread (as always!), I baked mine a lot longer too!

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