Sunday, October 05, 2008
I had been eyeing the recipe for broa, a rustic Portuguese yeast-raised corn bread, in Artisan Baking in Five Minutes a Day for quite some time. Tonight, I baked my first loaf of it. Halfway into mixing the dough, I found out too late that I was about a cup of flour short. I almost ran out to the store for more flour (speaking of which, since when did Wal-Mart start carrying King Arthur all-purpose flour? Whoever is doing the buying for Wal-Mart is being slow but increasingly thorough in wooing my shopping dollars!), but when I was reading up about broa on Wikipedia, I found out that the bread is commonly made with rye flour. I have plenty of rye flour around here, so in went the missing 4.5 ounces of flour as rye instead of all-purpose. The bread turned out very good, one of the best I've made with the five-minute recipes. The flavor is very complex, and the texture looks like it will hold up well for making sandwiches. There isn't as much rise as with the regular boule, and the crumb is pretty tight. I think that because of this, I'll make this one a double loaf at a time on future batches. Next up, I think I'll do the challah, and make some French toast with it.