Try this easy BROA DE MILHO recipe - Gorgeous crackled CORNBREAD
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- čas přidán 7. 09. 2024
- Learn how to bake a beautiful Portuguese cornbread also known as Broa de Milho. It not only looks gorgeous, but the sweet taste makes it a perfect pairing for many robust dishes, or just with butter on top or with a couple of beautiful olives.
Recipe:
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What is your favorite bread to eat with your dinner?
Foodgeek I like a roll with dinner. If I make a hearty soup, then buttered wheat bread. Sadly, bread with dinner is falling out of fashion in the US.
Bread is a lovely addition with dinner 😊
I frequently have soup for dinner, always with bread, either a crusty baguette or a dense wholemeal / rye loaf.
as a italian and artisan baker, i eat bread at launch and dinner, is always on the table :D it depends... old grain wheat bread...sourdought always... also rye/wheat i like..
I adore Broa. Zaza I get from my bakery in a Portuguese community in MA. I am from Portugay and this bread is so popular there. Thank you for the recipe.
Hi, I'm portuguese, loved your recipe.
Indeed usually you don't add Wheat but Rye. North Portugal they add a lot of Rye (similar to the the link a commentator got below from a German site), some Broas actually are only Rye based in the North. In South Portugal very little percentage of Rye, probably the same as you added Wheat. In some bakeries they also add a small amount of sugar ;) Also, quite funny your pronunciation, it wasn't bad at all only "problem" was that you got a Brazilian Portuguese site to learn it from. Perfectly pronounced but with a Brazilian accent, quite funny! :)
I guess regional differences is common in this kind of recipe :)
That explains why my Brazilian friend though it sounded great ;)
As a portuguese man whos familly is from Porto and Braga i can confirm this information to BE true 😂😅
Ohhh, you made my heart sing . I am Portuguese, and I am so going to make a deliciosa broa de milho !!
Great tutorial, thank you! I'd recommend to switch to a 50% rye and 50% corn flour mix though. Some go as high as 75% corn, 25% rye. That's the traditional bread eaten in the Northern parts of Portugal. It arrived there from Germanic tribes entering the northern areas of Portugal.
But what are the whole ingredients? That'll be helpful cose I'm trying to use as much as corn flour as possible because we don't have much the other wheat flour.. Thank you sweetie
I love the few seconds of you looking up how to pronounce the name of the bread. When I read the title of the video, I tried pronouncing it a few times, and thought "I should look that up". Nerds of a feather, flock together.
As a brazilian and absolute lover of broa de milho, which was definitely brought here by our portuguese colonizers, your recipe was perfect! And broa de milho is pretty much easier to say than "rødgrød med fløde" 😂😂 jokes apart, it was a great video, thanks for all the wisdom on baking you share in this platform!
Thank you ❤️ Maybe I should make a 'rødgrød med fløde' video. It's delicious 😁
Definitely! I'd love to see it!
Broa is one of the many foods the Portuguese brought to Brazil...
Since corn is from the Americas, I believe some gastronomic exchange happened to create broa de milho.
I love it, though. (BR here too!)
@@bconni2 yeah, kind of. Brazilian cuisine is mostly based on african and indigenous cultures. A tiny part of it is actually european.
Beautiful broa, greetings from Brasil.
Well done! Thats beautiful! I'm portuguese and I'm happy to watch and share this video :) xx
I hope you do more Portuguese breads
Thank you. I have white and yellow corn flour, stone ground extra fine from old corn dating back 100 years, by a local farmer friend. I must try this!! The white corn flour is sweeter than the yellow. Now to make sourdough starter.
I am Portuguese but from the azores islands we do it a little different and we call pão de milho 🌽 your looks very good
Yeah, I agreed with you. This bread is so different from my Portugal country. Absolutely different. I rather grandma's old tradition recipe of Pao de Milho. So good. Now in Portugal, :(not the same anymore. Lost tradition it seems. :(
It is a Portuguese recipe , but it is also very popular in Brazil . And you are saying it with Brazilian accent ! Cheers from Brazil . Love your videos
and it's popular in Brasil, why.?
@@bconni2 probably because we have been colonized by the portuguese. And also, during WW1 and WW2 they were among the largest group of immigrants to Brazil
@@bconni2 along with Italian, German and Japanese
Thanks for your great channel! I have seen your videos mainly the ones about bread , they are very useful for people like me that are trying to learn some things about bread ! I’m very thankful for these material you are posting for free! Today just found this recipe about Broa de milho 🌽 and as portuguese was funny to listen you pronouncing the words with Brazilian accent :) ! But you tried 😊
I know it has been a long while since you have posted this video but i have a suggestion....when the corn bread has 3 or 4 days old, try to fry it...it is a lovely snack!! I just found your videos last week and tried some sourdough recipes, and i will definitely will try this one!
Bom trabalho de pronúncia! A broa parece deliciosa, parabéns! I subscribed because of this video, you seem to put your heart in everything you make. Congrats!
Thank you
@@Foodgeek That's exactly what I admired.
A great recipe, I used 10% malted buckwheat and it turned out perfect! Thanks for your effort!
Sounds wonderful 😍🤤
With buckwheat must be a killer!
Corn bread has a very sweet taste , sunny color and grainy texture. With any Portuguese cuisine it is my favorite.
How did you know this broa/recipe? I’m portuguese, love this bread! I’ve a broa de milho in the oven rigth now, following your recipe. Ironically, didn’t find any other with massa mãe ;)) (as my groundmother did it). Thank you so much!!! Love all your tutorials!!
I got it from a Portuguese person on Facebook and then I experimented with the different ratios of corn flour to bread flour 😊
Foodgeek i used 250 corn 150 wheat 100 rye. 330 water, 10 salt (grams). I’ll send you the result. thank you!
I loved watching this video. Reminded me of the many different breads my dear Azorean mom used to make... and eat, a lot. Here in Brazil, this bread is made with a very fine cornmeal, called fubá, along with wheat flour and the addition of milk, butter and sometimes eggs. The state of Minas Gerais is well known for its cheese and butter production so I guess these ingredients were eventually incorporated in the broa, which is also traditional to this state. I found a great article with some information about regional differences in these breads at 196flavors blog. The article also has a recipe for the Portuguese version with rye. Hope it helps. 😊
Thank you :)
When I wrote the article for this bread for my blog, I did some research on my own, which also showed me that it's origin is from Northern Portugal, also buckwheat was used in place of wheat, since it wasn't really readily available.
I've had a lot of people comment that rye is also common. I believe this is one of those recipes, that is different from region to region, and family to family, and everybody claims they have "the correct one" ;)
Enriched broa sounds delicious too. I should try that. I tried searching for the fubá flour, but I can't seem to locate it in Danish webshops.
@@Foodgeek Yes! That is true for every bread that is old in history and popular in taste. Have you tried looking for fubá in local Brazilian shops rather than online? I'd be glad to help if you run out of options.
Candida No, but I am not sure we have any in Copenhagen. I will ask my Brazilian friend where she gets speciality stuff 😊
Jeg kjøper i Norge på asiatisk butikk. Fine cornmeal heter det. Jeg synes det er veldig likt fuba. (Jeg er brasilianer) sjekk din nærmeste asiatisk butikk 😊
Adriana Finstad Fantastisk. Vi har nogen gode nogen i København. Tak ❤️
i've lived all over Europe, and the Portuguese bread is amazing....definitely better than Spanish, and just as good as the French, Italian and German breads...
i honestly hand on heart think its better in pt
I'm Portuguese, love corn bread.
Thanks for the video.
Thank you! I used to make Broa all the time. Really easy bread to make.
Watching your videos is really calming and therapeutic. Thank you for such beautiful recipes, looking forward to using a lot of these when me and the family move into our own home soon!
It is easy to say too.... hahahaha... if you are Portuguese.... but you are trying to say it in the Brazilian dialect! Lovely with the Portuguese soup Caldo Verde!
Yes, I've realized that 😂
@@Foodgeek I was just joking with you... but yes, it was Brazilian, which is all right, I suppose they eat broa too! I am 1/4 Brazilian myself. I will try this recipe soon although in the North of Portugal where I come from Broa has different flowers, like wheat, rye....................... I find cornflour difficult to find now in the UK, no idea why!
🤣🤣🤣 You killed me with your practice runs of the pronunciation! You did very good, even if it is in Brazilian Portuguese! I love broa de milho, my favourite type is when it's a little sweet with some salty cheese on top! 😅
I loved your pronunciation, Broa de milho!
Hi, Sune. Here in Brazil, you can't make a tradicional broa wihout adding fennel seeds to the dough. You should try it; maybe half tablespoon....
Please do not tell us that. Your culture and our culture are kinda different. Thats your Brazil culture. We will use our own Portuguese in Portugal culture in tradition, thank you. ^_^
@@spotanjo35 Well, just give it a try. It won't hurt!
Looks delish. Definitely going to try.
Portuguese is my native language and you are pronouncing it perfectly!!! 😉
I love it! And your portuguese pronunciation is very good.
Gostei........ vou fazer!
First time i hear on a bread that contain corn flower, interesting, i will try it. TY for teat knowledge :).
There is a version of "broa de milho" where the flour is cooked with milk, in the stovetop. It gets really close to profiteroles... I love it!
Well made this and it turned out amazing a bit too sweet for my liking but crust and crumb are exactly as I like them and I haven't been able to get them like this with other recipes. I will try with 50/50 corn & rye flour I think that will give a better balance and not be to sweet 👍👌
It is not the original recipe, perhaps a recipe from Brazil not from Portugal. When you say Broa de Milho you say with a Brazilian accent, so I imagine that the recipe is from Brazil. The original Portuguese recipe takes 3 types of flour: Corn Flour, Wheat Flour and Rye Flour. The waiting times are 1 hour of rest for the corn flour and then when the 3 flours are together with the yeast, let it rise for another 1 hour and it is ready to go to the oven. Anyway, this cornbread you made looks spectacular!
I love the fact you tried to say boa de milho with portuguese accent, soo good! haha
Your pronunciation is pretty good Sune! With a Brazilian accent :)
Nice video. Very interesting bread. I definitely will give it a try.
Ficou linda 😍
So many bakers online make it so difficult for and discourage people from becoming bakers by adding unnessesary steps to figure out specifics of the recipie
Love broa! Going to make this tonight 😋Why do you use boiling hot water in this recipe? Is that normal for making broa?
Real enjoy your channel. What is that geeky CZcams counter / clock on your desk? Keep baking!
Love your videos Sune! I just made this and found this quite dense and heavy. I used unbleached all purpose flour instead of bread flour and Maize flour instead of whole grain corn flour. Would this make a difference? What is ‘ripe’ sourdough starter? What is your take on adding sugar as some recipes state? Thanks in advance.
Melbourne, Australia
You’re pronouncing the name with a Brazilian accent... it’s easier in the Portuguese accent. Broa de milho (Broo-ah the milyuo) there is no “j” sound in “de” in continental Portuguese and you can make it easier by just saying Broa... everyone understands that it’s made from corn flour...
Is it ok if you don’t have a baking steel or pizza stone? All I have is my Dutch oven. Thanks ☺️
You are 😆 so funny. I love your every video❤️❤️
Is it okay to use Fast Rising instant yeast instead or any dry yeast ? I dont know where to find sourdough starter nearby my home. I dont want to buy it at amazon. I want to buy it at the stores nearby.
Também podias experimentar, broa de Avintes.
Maybe a dumb question, but could you offer a substitution for the sourdough starter?
Normally I'd make one but I'm too lazy to wait a week for it to be ready :)
Great video!
Yes, add 50g of flour and 50g of water and ½ a packet of active dry yeast and you should be good to go :)
@@Foodgeek Finally tried the recipe with a new rye sourdough starter and it turned out perfect. Thank you!
@@RachelsCraftChannel Awesome. I'm so happy to hear that.
I need to make this bread again soon. My whole family goes nuts every time :)
How much fresh yeast I can use for this recipe? Its very hard to grow a sourdough starter in Ireland
Your pronunciation is great!
Can you define ‘mature sourdough starter’? How long after I feed it? Mine was in the refrigerator and I took it out, fed and overnight it rose & collapsed. Do I feed again before using?
I usually use it when it's double size after a feeding 😊
Foodgeek thanks!
Although to be fair this originated in my country, Portugal and your google was using a super distinctive Brazilian Portuguese accent. Sort of like saying “Jam and scones” with an American accent - it’s ok but a bit sacrilegious
Do you think this could be done with nixjtamalized corn?
Your portuguese pronunciation is not not bad at all, good work! haha
When you say corn flour, do you mean corn meal or masa harina? Or is there a product specifically named corn flour that you have available? Would you know how it compares to the other two items I listed?
Corn flour is much finer than corn meal. I believe masa harina is closer in texture to corn flour than corn meal, but each brand will be slightly different.
Could this be made without any wheat flour and gluten free starter?
For my gluten free friends, can I substitute buckwheat for the bread flour? Will it be too heavy?
I don't know. I don't think the bread flour provides a lot of structure, so probably. Try it! 😁
God video det ser lækkert ud
Tak ♥
Is this savory or sweet??
It taste somewhat sweet from the corn, but we eat with as a side for savory dishes :)
@@Foodgeek Hi since you are Portuguese can you tell me whether this long bread at 1:24 in below video is the Portuguese equivalent of the French baguette? czcams.com/video/hfwD3-D2inw/video.html
ONE SHOT he’s Danish! But I’m Brazilian, and I’m pretty sure that’s just a baguette. The most traditional bread in Brazil (it’s actually called “francês”, French, in some regions) is a loose adaptation of a baguette, made much smaller and with a softer crust. It’s called that way because bread here used to be made with whole wheat, and white flour bread was a trend imported from France. It’s very similar to papos-secos, a popular Portuguese recipe. Baguettes, ciabattas and other famous breads from all over the world aren’t uncommon in bakeries in big cities. Couldn’t find anything about a Portuguese baguette-looking recipe.
02:50 !🤣🤣🤣🤭
Big fan of your channel! :)
Unfortunately this is not really how a Broa is made... the method and the end result is a bit different.
As big broa lover I also tried your version but ended up something quite different.
Here is how the broa dough ends up. Roughly at 6:-6:30 you can see it.
czcams.com/video/aKXxCyXyMOg/video.html
It’s a much more wet “dough”. More like a big wet mass of proofed dough that you then shape with the help of a floured bowl. You tossed it in the air a few times giving a rounder shape. Yes, a big mess with flour everywhere!
Then, straight in the oven.
The crumb ends up much more airy than your version, less dense and less compact.
Hope I was clear.
And originally it was made with rye too.
Love your channel! Keep up the great work!
Thank you
Foodgeek yea, there seems to be a different between Broa de Milho from Brazil and Portugal (the way you pronounce it was with a Brazilian accent - due to google translate). :)
The problem I have is that I have only baked with my Grandma when I am in vacations in Portugal. I have to bake again on my own in Sweden (where I live). Tried a couple of times but didn’t get the same results as with grandma.
When we bake she feels the dough and adds water and flour depending on the dough consistency. Because she never weights anyway, unfortunately 😂 but normally she starts with half wheat and half corn.
I should take notes next time!
Regarding flour, we always good a few kilos from the local mill.
In Sweden I have never found good corn flour, I guess because it’s also not used that much.
But aim for a very wet dough because once you shape it with the bowl right before baking it normally holds well its shape.
The good thing with Broa is that you can’t really go wrong. The crumb isn’t so hard to master as the sourdough bread and that is no shaping or gluten development process as with bread, so not much to fail!
Sorry for not helping that much... :)
Keep up the good work!
Why do you pronounce it in like in Brazil? It is a Portugues bread, isn't it? ;)
Well, the site I found that had the pronounciation said it was in Portuguese. You just can't trust anyone these days 😂🤣
You said just like someone from Brazil 🤣🤣🤣
Broo-a (a as in "a house" ) d ( the way you pronounce d as a letter) me lyou. Broo-a d me-lyou
Basically it means "corn brew"
Thanks 😁
The accent you use to say Broa de Milho is "Brazilian"
100 gram ripe sourdough starter???
Looks like Japanese melon bread
That's Brazilian accent we as Portuguese don't speak like that .
That accent is from Brasil 😂😂
Thats brazilian pronounciation !
You made a portuguese bread but you pronounced it with a brazilian accent 😂 nothing wrong about it though. As a portuguese I can say that yours is a bit dense but the difference is miniscule since a traditional broa de milho is a very dense bread. Appreciate your insight into some of the portuguese bread culture.
I couldn’t find the actual measurements and ingredients
Follow the link in the description 😊
If you can't find it. Here it is: fdgk.dk/broa-de-milho :)
That is a Brazilian way to say it, not the European Portuguese way.
you are trying to speak brazilian porugueze
I hate the words: "corn flour" is this corn starch, nixtamal maize, grits/polenta???
Definitely not cornstarch, grits or polenta. I don't know where you are from but in most of the American continent you can find it under the brand names Maseca, Masa Rica, Harina Pan, even Bob's Red Mill Corn Flour, it a fine yellow powder. You can look up those brands, maybe seeing it can help you find it in your local area. You can also find it as white corn flour, different one is from yellow corn, the other is white.
Sorry but Broa de milho is a Brazilian recipe original from the state of Minas Gerais !not Portuguese.brasilian!
Interesting :) Do you have any links where I can read about it? :)
A broa de milho, feita deste jeito com um pouco de farinha de centeio, é originária de Portugal. Os brasileiros adaptaram a receita usando a tradicional farinha de fubá. Aqui vai um vídeo sobre como este pão era tradicionalmente feito em Portugal. czcams.com/video/7T4e4xftbeE/video.html
Edited: The "broa de milho" made with rye flour is typically Portuguese. The recipe was adapted in Brazil to incorporate "fubá" (a very fine textured cornmeal). Check this video (link above).
Candida brigada por esclarecer !eu realmente pensava que era uma receita de fubá criada pelos escravos mineiros!👏👏👏👏👏
@@anavedovatto2882 Eu também aprendi um pouco mais com o vídeo, pois nem sabia que broa poderia levar centeio na receita. Não importa a origem, o importante é que o pão fique gostoso! 😁
@@anavedovatto2882 tb deves pensar que feijoada vem de Brasil...