Prep 2 hrs 15 mins
Cook 40 mins
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!
- 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
- In a small bowl combine yeast, sugar and 1/4 cup of the water; set aside.
- In a large bowl stir together the remaining water, milk, salt, olive oil and cornmeal.
- Add the yeast mixture to the cornmeal, stirring until combined.
- 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.
- Turn the dough out onto a floured surface and knead 5 minutes.
- Place in a greased bowl, cover and let rise in a warm place for 1 hour or until double in bulk.
- Punch dough down, knead for 5 minutes.
- Grease a 9-inch round pie pan.
- 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).
- Preheat the oven to 350°F.
- Bake for 40 minutes or until it sounds hollow when tapped.
- Cool on a rack.
I was looking for a traditional French-type white bread with corn flavor; this isn't it. As indicated in the recipe, the dough has to be baked in a pan; it's too soft for a free-form loaf. It's a little coarse in texture, and not very corn-y in flavor. It's very good bread, but not what I was looking for.