Broa

Page 83

Cuisine: Spanish/Portugese | Course Type: Breads

(1 review)

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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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