Broa is a Portuguese cornbread made from a mixture of flour and cornmeal. One of the features of this bread is its cracked top. Cutting into the crusty exterior reveals a chewy and dense, but moist interior. It is often served with soup, but also great sliced and spread with butter.
I used a very basic, relatively easy recipe to make this bread. There are others that require a longer starter and other types of flour. I may try those in the future. Be sure to completely cover the top with flour before baking. I just lightly brushed it and should have added more. Overall, we loved this yeast version of cornbread and served it with Caldo Verde (to be posted tomorrow!).