Baby it’s cold outside. Nineteen degrees. Long-underwear weather. Cuddling-inside-around-the-fireplace weather. I-wanna-hibernate weather.
Just when it seemed we weren’t going to have any winter to speak of, The Great Chilly One has finally decided to pay us a visit after all. We may even have snow tomorrow and Monday. I’d like that!
Hibernation requires sustenance and comfort food is the reigning fare, hence the homemade broa rolls shown above. Broa is a rustic Portuguese cornbread made with yeast and is crusty on the outside, doughy on the inside, smells heavenly and tastes divine. Hot from the oven, slathered in butter, wrap your fingers and taste buds around these golden buns and you’ll never wanna let go.
To make broa I use the Artisan Bread in Five Minutes a Day recipe, and instead of shaping the dough into loaves, use a wooden spoon to drop the dough in big roll-size globs onto a corn-meal dusted baking sheet and then pat them a bit to flatten them. Cook 15 minutes at 425 degrees using the Artisan Bread method (include one cup of water in a separate pan in the oven at the same time). I also use stone-ground corn meal instead of regular corn meal – I think it makes for better texture and an almost nutty-like corn flavor.
The folks at Artisan Bread also serve up Portuguese Fish Stew recipe at the link above as a companion dish (I haven’t tried it but it sounds yummy). We’ve found broa rolls make a robust sandwich, go well with any hearty soup, or are a delicious snack all by themselves.
Chow baby.
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