Chorizo & Chive Broa Bread

April 24th, 2011 § 1 comment

Broa is a Portuguese style corn bread. Thick and crackly crusts with a soft and dense interior.

I love this rustic loaf, and I added chorizo and chives in the dough this time. The chorizo gives a nice spicy kick, this savory bread is the perfect dish for a picnic.

I’m not a morning person, but I feel great to wake up a couple of hours earlier and make a fresh loaf in the morning if the weather is beautiful and sunny like today.

Happy Easter!


— Chorizo & Chive Broa Bread —

400g plain flour

200g cornmeal

2 teaspoons easy dry yeast

1 teaspoon salt

200g chorizo

10g chives

Some flour for dusting work surface


Place the flour, cornmeal, easy dry yeast and salt in a large bowl and stir together, mix in 350ml lukewarm water.

Transfer the dough to a floured surface board and knead for about 10 minutes, cover the dough with cling film and let rise for 40 minutes in a warm place.

Punch down and knead the dough on a flour surface board about 10 minuets.

Chop the chorizo and chives into small pieces, add to the dough.

Shape the dough to a round loaf and place on a floured baking sheet, and dust the top of the loaf with flour as well.

Cover the loaf and let rise for a further 40 minutes.

Hear the oven to 220C/425F.

Place on oven-proof dish of boiling water in the oven (take the dish of the boiling water out after 15 minutes), bake the loaf for about 30-40 minutes until golden.

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