Recipe by Acerast
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!
Top Review by DrGaellon
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.
- 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 See How It's Made
- 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.