Paõ de Milho (Broa)

Another version of the bread can be found here.

Pao de Milho (Broa)
This bread is "my version" of Portuguese corn bread Paõ de Milho - Broa. It is not traditionally braided, and the next one will be in the traditional low-round shape. I braided this one "because I could."

I discovered the bread and the corn starch glaze while browsing Artisan Bread in Five Minutes Per Day. Versions of the bread recipe are repeated in a number of bread books as well as the internet. As you would guess, there are a lot of interpretations. The amount of corn meal and the texture of the corn meal varies a lot. Virtually, all recipes advise that the bread is heavy, and some say to toast the bread. They are right about heavy, but the bread is really good tasting.

All recipes are made with white flour, yeast, corn meal (or polenta) in some proportion, milk, and oil or butter. Some versions of the bread boil the milk while other versions pour boiling water over the corn meal. Some versions use a poolish which has been pre-fermented for 30 minutes or longer. This version deviates from the traditional Broa with the addition of:

Rather than using fluid milk, I used powdered milk so that I could pour boiling water over the corn meal and flax seed meal. Alternatively, you could pour boiling milk over these two components.

 

Ingredients
1/2 cup 3 ounces White or yellow corn meal
2 Tablespoons 1/2 ounce Flax meal
1/3 cup 2.1 ounces Non fat dry milk powder
2- 3/4 cups less 3 Tablespoons 10 ounces Gluten free flour
3- 1/2 Tablespoons 1 ounce Sweet rice flour
1-1/2 teaspoons 0.3 ounces Xanthan gum
1-1/2 teaspoons 0.3 ounces Guar gum or additional xanthan gum if you do not have guar gum
1/4 cup 1.8 ounces White sugar
2-1/2 teaspoons or 1 Package 0.35 Ounces Instant yeast (rapid rise)
1 teaspoon 0.1 ounces Kosher salt
1 cup 8 fluid ounces Boiling water
1/4 cup + 2 tablespoons 3 fluid ounces Warm water (110° F)
2 large   Eggs warmed to room temperature. Separate whites from yolks.
1 teaspoon   Cider or rice vinegar
3 Tablespoons 1.6 ounces Softened butter or margarine. You can use olive oil to be more traditional.
1/2 teaspoon   Corn starch for the corn starch wash
1/2 cup 4 fluid ounces Water for the corn starch wash
Additional   Butter or margarine for coating the baking pan
Additional   Brown rice flour for dusting the bread pan