Broas de Almeirim — Updated MLM Archive Formula
The Maria de Lourdes Modesto archive publishes an old recipe and this update in modern measures, using three flours, honey, olive oil, pine nuts and almonds. Attribution to the named contributor is preserved; the formula is not presented as the only one used in Almeirim.
- Yields
- Not stated
- Prep
- Not stated; about 2 hr proving
- Cook
- Not stated
Ingredients
- 500 ml / 16.9 fl oz Honey
- 500 ml / 16.9 fl oz Olive oil
- 1 litre by volume Wheat flour
- 350 ml by volume Cornmeal
- 650 ml by volume Rye flour
- 50 g / 1.8 oz Cinnamon
- 25 g / 0.9 oz Aniseed
- 125 g / 4.4 oz Pine nuts
- 75 g / 2.6 oz Almonds
- 50 g / 1.8 oz Raw bread dough
- 50 ml / 1.7 fl oz Water for dissolving the bread dough
- quantity not stated Egg for glazing
Method
Combine the three flours, cinnamon and aniseed in a large mixing bowl.
Heat the honey and olive oil. When they reach the boil, pour them over the flours to scald them.
Knead, then add the raw bread dough dissolved in 50 ml water, followed by the pine nuts.
Smooth the dough, score a deep cross and cover. Prove near a source of warmth for about 2 hours.
With oiled hands, shape the broas and arrange them on similarly oiled trays.
Top each broa with an almond and brush with egg.
Bake. The source publishes neither temperature nor duration, so monitor the bake without assigning nonexistent values.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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