Broa de Avintes Portuguese Bread

While I typically enjoy all things Italian on the Taste of Italy podcast, today, we take a tasty detour to Portugal and Broa de Avintes Portuguese bread. I came across an interesting post in a supplement to our preferred Italian paper, the Corriere della Sera, highlighting Porto, Portugal as the leading travel location of 2024. This stimulated my interest, particularly considering that I had actually a conference set up in Porto.

At first hesitant about the red wine scene– Port red wine isn’t my normal choice– I was happily shocked to find a lively rosé red wine from the Portugal Store Winery that caught my taste buds. When it comes to the cooking scene, Porto revealed a wonderful variety of seafood specials, from succulent grilled cod to mouthwatering sardines, despite the fact that they weren’t in season throughout our go to.

Boina Douro Portuguese rosé wine made with native varietals

Nevertheless, what genuinely took the program was the Portuguese bread. Regardless of searching many bread stores in Porto, and bread cookbooks upon my return, there was little reference of Portuguese bread. Yet, the Broa de Avintes bread we experienced in Porto was absolutely nothing except amazing. Thick, wet, and breaking with taste, this bread became our immediate preferred, triggering us to start a mission to bring some back to Rome.

Porto itself is a lovely city, boasting uneven landscapes and stunning river views. From the historical center, acknowledged as a UNESCO World Cultural Heritage website, to the busy streets lined with vibrant tiles, every corner radiates character and history.

Among the cooking highlights was a check out to the prominent Porto dining establishment, Ode, where we were dealt with to an alluring variety of meals, consisting of a centuries-old pudding dish that stays a carefully protected household trick. And obviously, the star of the program – the Broa de Avintes Portuguese bread – showed evasive yet extraordinary.

Delicious shrimp meal at Ode dining establishment in Porto, Portugal

Making this special Portuguese bread is no little task, needing elaborate preparation and a precise baking procedure, for an overall of as much as 4 to 5 hours. Made with white corn flour, rye flour, and regional sparkling water, each loaf embodies centuries of custom and workmanship.

Regardless of our best shots to obtain this Broa de Avintes Portuguese bread for our journey home, we left Porto empty-handed, conserve for a couple of valuable pieces delighted in with a seaside seafood banquet at the in Matosinhos. Yet, the memories remained, and I was identified to recreate the magic of Broa de Avintes in my own kitchen area.

So, when you make it to Porto, make certain to enjoy the tastes of this charming city and enjoy the cooking thrills it needs to provide. And if you’re feeling daring, why not attempt your hand at baking Broa de Avintes Portuguese bread? Believe me, it’s a journey worth taking.

Broa de Avintes Portuguese Bread Dish

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Broa de Avintes Portuguese Bread

Broa de Avintes, a valued standard bread of Northern Portugal, holds an abundant history veiled in secret. Given from generation to generation, its origins go back to a time when bread-making grew in the Avintes location, renowned for its milling and baking market. This standard dish produces a hearty loaf with an unique bittersweet taste.

Course: Bread

Food: Portuguese

Keyword: bread, portuguese

Portions: 10

1x2x3x

Components

250 g 1 2/3 cups white corn flour 250 g 1 2/3 cups yellow corn flour 500 g 4 cups rye flour 100 g 3/4 cup malt flour 500 ml 2 cups warm water 50 g 3 1/2 tablespoon yeast Pinch of salt

Directions

Prepare the Dough:

In a big blending bowl, integrate the white corn flour, yellow corn flour, rye flour, and malt flour.

Slowly include the warm water to the flour mix, kneading up until a dough kinds. Change the water amount for preferred consistency.

Sprinkle the yeast and a pinch of salt over the dough. Knead well to include.

Cover the dough and let it rest for about 1.5 hours, permitting it to increase.

Forming the Loaves:

Divide the increased dough into parts weighing around 600-800g each. Forming them into balls.

On a surface area cleaned with rye flour, knead each part and form them into cylinders with rounded tops.

Preheat and Bake:

Preheat the oven to 260 ° C( 500 ° F).

Line a baking sheet with oven paper.

Location the shaped dough parts onto the oven paper on the baking sheet.

Let increase for thirty minutes.

Bake the loaves in the preheated oven for about 45 minutes to 1 hour, up until they are completely prepared and the crust is well browned.

Cool and Serve:

When baked, get rid of the loaves from the oven and let them cool on a cake rack for 20-25 minutes.

Dust the cooled loaves with white flour for an ending up touch.

Serve your Broa de Avintes warm or at space temperature level, coupled with your preferred meals or delighted in by itself.

Notes

The Broa de Avintes bread can be saved in an airtight container at space temperature level for a couple of days. Enjoy its special taste and hearty texture with your meal, or served with butter.

Nutrition

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