Broa de milho is a Portuguese corn bread consisting of plain flour, cornmeal, yeast, water, milk, sugar, salt, and butter. It is characterized by its fine, moist texture, making it an ideal pair for soups and stews, when it is often used for dipping.
The bread is especially popular in Northern Portugal and the Azores. In the past, broa de milho was considered a poor man's food, but today it is enjoyed by all tiers of society.
MOST ICONIC Broa de milho
Broa is a Portuguese bread made from yellow cornmeal, yeast, and a combination of wheat and rye flour. It is characterized by a thick crust on the exterior, and a tender, moist texture of the interior. Broa is also quite popular in Galicia and Brazil, where it is typically seasoned with fennel seeds.
It was first baked by peasants in the mountainous regions of northern Portugal, who made their living by cultivating corn. Although broa is an integral part of a traditional Portuguese breakfast, it is also often served at the beginning of the meal with a traditional Portuguese soup called caldo verde.
Proja is a traditional cornbread made with a combination of cornmeal, salt, and water. As soon as milk, beaten eggs, and butter or oil are added to this peasant dish, it's no longer a cornbread but a savory pie called projara, projanica, razlevak, or muruzara, depending on which part of Serbia you find yourself in.
After it has been baked in a pan, projara is typically cut into squares and served warm. It should be crusty on all sides, and since it's a bit dry, it is recommended to pair it with cheese, yogurt, pavlaka, pasulj (bean stew), sauerkraut, sarma, or cracklings.
MAIN INGREDIENTS
Chvishtari is a traditional cornbread originating from Svaneti. It's usually made with a combination of cornflour, milk, eggs, oil, salt, and sulguni cheese. The dough is kneaded with the cheese until it becomes firm and smooth. It is then flattened and cooked on both sides in a greased frying pan over medium heat until lightly golden.
It's recommended to eat chivshtari on the same day that it was made, preferably while still hot.
MAIN INGREDIENTS
Daktyla is a rustic Greek bread made with a combination of cornmeal, plain flour, and whole wheat flour, resulting in a light yellow color of the bread's center. It is traditionally sprinkled with sesame and nigella seeds. The name of the bread can be translated to finger bread, because it is usually torn apart and broken into pieces reminiscent of fingers.
It is recommended to pair daktyla with yogurt or soft cheeses.
MAIN INGREDIENTS
Koruzna prga is a traditional festive bread originating from the Posavje region. It's made with a combination of corn flour, eggs, milk, baking powder, salt, and fat for greasing the baking tin. The scalded milk (or milk and cream) is poured over the corn flour, and it's then left to cool.
Baking powder and eggs are added to the mixture, which is then stirred until the batter becomes liquid. The batter is poured into a greased baking tin and incisions are then made on the top, always in the shape of a rectangular net. The bread is baked until golden brown.
MAIN INGREDIENTS
Tropanec is a Croatian specialty bread originating from the area of Novi Marof. It is made with just a few simple ingredients – corn flour, soda bicarbonate, salt, a bit of sugar, and sour milk. The dough is formed into a large circular shape, and it is then baked in the oven until golden brown.
Before the baking process, the dough is typically pricked with a fork. This unleavened bread is traditionally served for breakfast. Although it is typically made with corn flour, the bread can also be prepared with rye flour or wheat flour. In the past, tropanec was sometimes baked directly on the stovetop, which is the reason why it is often referred to as kolač na tabli (plate-baked cake).
MAIN INGREDIENTS
Koledo is a festive Christmas bread with origins in the Croatian village of Plemenšćina. The bread is traditionally prepared on Christmas Eve. It is made with a combination of corn flour and cvajerica – wheat flour or corn flour and rye flour combined with yeast.
The dough is formed into circular shapes, and it is decorated with only one or four to five walnuts in their shells. In the past, the bread was decorated with exactly seven walnuts. It is believed that the walnuts give the bread some kind of magical protection, providing health and fertility for the whole family and their animals in the following year.
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