Tuesday, October 21, 2008

More Bread

I tried another variety of the bread this week. It is a cornmeal based bread from Portugal. I believe the name they use is broa, which is the word for bread in Portuguese, but also the term used to describe this delicious, crispy, earthy style of bread. The recipe is basically the same as the boule/baguette/ciabatta recipe, but you substitute some cornmeal instead of some of the flour. The results? Mmmm. Wish I would have had a jumbo pot of a fish stew to eat it with. Butter worked too.



1 comment:

Julie said...

Looks good. I ground up some oatmeal in the food processor to make oat flour for the oat flour bread. I will let you know how it turns out!