Portuguese · bread
Broa de Milho
Broa de Milho reads richness 5.5, sweetness 4.1 and salinity 3.6 on Palate's 0–10 flavor X-ray — a Portuguese bread, about 55 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.0 / 10
- Sweet & Fruity — 4.4 / 10
- Sour & Bright — 0.8 / 10
- Bitter & Earthy — 1.7 / 10
- Rich & Fat — 6.1 / 10
- Aromatic & Spice — 0.8 / 10
The measured notes (of 18)
Richness 5.5 · Sweetness 4.1 · Salinity 3.6 · Funk & Ferment 2.3 · Umami 2.2 · Nutty 2.0 · Earthy 1.4 · Bitterness 1.4 · Fruity 1.0 · Sourness 0.8 · Herbaceous 0.8 · Floral 0.7
What's in it (6)
- 2 cups fine yellow cornmeal
- 1 cup bread flour
- 1 1/2 tsp dry yeast
- 1 1/4 cups warm water
- 1 1/2 tsp salt
- 2 tbsp olive oil
Time & effort: about 55 min (15 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 234.2 kcal, 5 g protein, 1.2 g fat, 50.8 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Scald the cornmeal with boiling salted water and stir until porridge-like; cool to lukewarm.
- Activate yeast in warm water, then mix into the cooled cornmeal with bread flour and olive oil to form a rough, sticky dough.
- Let rise 2 hours, shape into a round loaf, dust with flour, and bake at 220C for 35-40 minutes until the crust is firm and sounds hollow.
- Cool completely before slicing.
Dishes with a similar flavor shape
- Martabak Manis (Sweet Stuffed Pancake) — Indonesian
- Challah (Six-Strand Sabbath Bread) — Ashkenazi
- Bint al-Sahn (Layered Honey and Nigella Bread) — Yemeni
- Coco Bread — Jamaican
- Manakish (Za'atar Flatbread) — Lebanese
Keep reading: what richness, sweetness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.