Broa

From The Cooking of Spain and Portugal, plus accompanying Recipes: The Cooking of Spain and Portugal (Time-Life Foods of the World)

Cookbook

Author(s): Peter S. Feibleman, The Editors of Time-Life Books, Dmitri Kessel, Brian Seed

Page 83

Cuisine: Spanish/Portugese

Course: Breads

Reviews

1 reviews, average rating 4.0 / 5

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kaye16

11 years ago

★ ★ ★ ★ ★ 4/5

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This bread is about half and half cornmeal and regular flour, the highest percentage of cornmeal I've seen in a yeast-risen bread. Even though the cornmeal grind is very fine, it still felt rather gritty to me while kneading. Generally an easy bread to made. Very good with soup. Ed liked it a lot.

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