BM #75 Day 2 - B
As part of the Mega Marathon this month happening here, I have restricted myself into baking yeast based breads and rolls. It was a relatively tough choice for me as the rules of the marathon were that they need to be alphabetically ordered and also not more than 2 dishes from one country.
Coming to today's letter, B for Broa, it is. It is a traditional and homey kind of a bread from Portugal. The Portuguese love to have their Broa with a soup called Caldo Verde.
We had a vegetarian version of the soup to go with the bread. But we also loved the gritty bread with a dollop of butter.
Also if you have missed yesterday's post, here it is..
A for An Pan - A Sweet Bread From Japan
Recipe Source here
Cornmeal 1 cup
Hot water 3/4 cup
Warm Milk 1/2 cup
Active Dry Yeast 2 tsp
Sugar 1 tsp
All Purpose Flour 2 1/2 cups
Salt 1 1/2 tsp
Honey 2 Tbsp
Olive Oil 1 Tbsp
Method Of Preparation -
Mix cornmeal in hot water and set aside.
In warm milk add sugar and yeast and set aside to activate the yeast.
Add in the flour, salt, honey and 2 teaspoons of Olive oil into the cornmeal mixture.
Add in the activated yeast solution and knead for 7-10 minutes (I used a stand mixer for the job).
Oil the bowl and roll the dough in it, cover and set aside in a warm place for the yeast to work its magic.
After about 1 1/2 hours the dough would have doubled in size. Punch down the dough and knead a couple times, Roll into a ball, place on a lined baking tray, cover and set aside for a second rise.
Preheat the oven to 450°F.
Just before the dough goes into the oven, brush the top of the dough with water and slash in 4 places on the top, about 1/4th inch deep.
Bake for 10 minutes and reduce the heat to 400°F. Bake for another 15-20 minutes until the top is evenly browned.
Remove and serve with warm soup for a filling meal.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
Preparation Time 20 minutes + Rising Time 2 hours and 15 min + Baking Time 25 minutes
Makes about 12-15 slices