What is Broa?

Healthy corn bread known as bro comes from Portugal, where the peasants first baked it with white or yellow corn flour in combination with wheat flour, and jumped it with yeast. Bro, along with the Portuguese sweet bread known as Massa Sovada , is the national bread of Portugal. While Broa was created in Portugal, it also proved popular in the Spanish region of Galicia and in the Portuguese colonies, such as Brazil, where residents added their own flavor, such as fennel, to traditional bread. Although corn is the crop of the New World, its perseverance was useful for farmers in Kopc's terrains, where the growing wheat was difficult, not if it was impossible. Although American corn bread is a baking with a baking soda, Broa differs in its use of yeast. The proportion of wheat flour to the corn icing can know the boys - the more wheat flour, the lighter the texture of Bro. The traditional ratio is four parts of corn flour to one part of the buckwheat with a stone.

Bro's circle has a whitish appearance, with the inner crumb reveals a rich, golden brown color. Depending on the amount of yellow and white corn flour used in the body, bread may also differ in shade. In Portugal, the texture of Bro is different from region to region, while the loaves are baked in the north more wetter and cakelike in consistency and those who baked in the south are often denser. On the Azores, the island group, from which many Portuguese Americans come from, is preferred by white corn meal over yellow corn flour. Other chefs can add their own touch, such as adding honey or barley cereals to the recipe.

In contemporary Portugal, Broa often accompanies the dinner of eggs, peas and local fish such as sardines or cod. It is often consumed with caldo verde , soup made of kale, potatoes and sausages. Broa also works well for the production of sandwiches and toasts.

in winteris a hearty texture of bread well for breakfast. The cured local ham and cheeses go well with Bro. Bread is often paired with light, fresh white wines from Galicia and Minho, such as Alvarinho and Vinho Verde. The bread is also maintained well and can enjoy it for days after being baked.