From Wikipedia, the free encyclopedia
Jump to: navigation, search
Type Cornbread
Place of origin Portugal
Main ingredients Cornmeal, wheat or rye flour, yeast
Cookbook: Broa  Media: Broa

Broa ([ˈbɾow.ɐ] or [ˈbɾo.ɐ]) is a type of corn and rye bread traditionally made in Portugal, Galicia, and Brazil (where it is traditionally seasoned with fennel). Unlike the cornbread typical of the southern United States, broa is made from a mixture of cornmeal and rye or wheat flour, and is leavened with yeast rather than baking powder or baking soda.

The name "broa" comes from the Gothic or Suebian word 'brauth' that means bread.

This yeast bread has the rustic flavor and texture that suitably accompanies soups, especially caldo verde, a Portuguese soup made with tender kale, potatoes, and chouriço sausages.

Broa de milho is a type of broa from Portugal listed on the Ark of Taste.

See also[edit]