Portuguese Corn Bread (Broa) |
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Prep Time: 2 Minutes Cook Time: 40 Minutes |
Ready In: 42 Minutes Servings: 6 |
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This is from Carol Robertson's Portuguese Cooking . The author shared that this is not like American corn bread and is often served with Potato and Kale soup. I can't wait to try it! Ingredients:
1 (1/4 ounce) package active dry yeast |
1 teaspoon sugar |
1 1/4 cups water, warm |
3/4 cup milk, warm |
1 teaspoon salt |
1 tablespoon olive oil |
2 cups yellow cornmeal |
3 cups all-purpose flour |
Directions:
1. In a small bowl combine yeast, sugar and 1/4 cup of the water; set aside.
2. In a large bowl stir together the remaining water, milk, salt, olive oil and cornmeal.
3. Add the yeast mixture to the cornmeal, stirring until combined.
4. Slowly add the flour, a little at a time, until you have a soft dough that is not too sticky to work with. Adjust more or less flour as needed.
5. Turn the dough out onto a floured surface and knead 5 minutes.
6. Place in a greased bowl, cover and let rise in a warm place for 1 hour or until double in bulk.
7. Punch dough down, knead for 5 minutes.
8. Grease a 9-inch round pie pan.
9. Form dough into a round loaf that will fit into the pan. Place in the pan and cover, allowing to rise again in a warm place until double in bulk (about 1 hour).
10. Preheat the oven to 350°F.
11. Bake for 40 minutes or until it sounds hollow when tapped.
12. Cool on a rack.
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