BROA: Portuguese Bread

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Looking for recipes from other countries, I found this  traditional Broa recipe, a Portuguese bread. Golden and delicious, that is very rich and perfect as it is, or to make sandwiches, or to accompany pasta.

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The recipe does not specify that it is made ​​with corn flour, but to have a nice golden color I used a fine semolina corn, which is used to make polenta, that I found not too long ago in Coluccio.

Broa

100 ml. of whole milk

200 ml. of warm water

200 gr. fine corn meal

300 gr. whole wheat flour

2 teaspoons salt

1 teaspoon baking powder

Preheat oven 375 degrees.

Mixture 

Mix all ingredients, starting with the liquid in a large bowl, stirring until the dough that be work. Eventually you can add some more flour, if needed, in small amounts.

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Kneading 

Passe it to a floured board and knead with your hands for 10 minutes, until firm and elastic dough.

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First fermentation 

Place in an oiled bowl, cover with plastic wrap and let it ferment in a warm place for one hour or until to rise twice its volume.

Second kneading 

Come to the table and knead briefly to remove excess air from the dough.

Second fermentation 

We shape the bread, passing it to a cookie sheet covered with parchment paper, dusted with flour or semolina. We make a few cuts of an inch deep, with a sharp knife and sprinkle semolina. Cover with a double cloth and left to ferment one hour, or until the bread has risen enough.

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Baking 

Uncover and enter in the preheated oven, and bake 30 minutes, or until golden. Let cool on a rack and serve.

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