I found this recipe for broa first, and committed. After reading other recipes and how different they were, I panicked a bit. The other recipes averaged 4 stars or less so I just hoped for the best. I've personally never had traditional broa so I don't know how this compares. What I have seen in markets is a crusty, round, rustic loaf (without the "x"). On the second rise, I brushed with butter and dusted a little more flour. It provided a bit more crunch and texture to the finished product. The inside was tender and chewy. A huge hit.