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    You are in: Home / Recipes / Portuguese Cornbread Recipe
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    Portuguese Cornbread

    Portuguese Cornbread. Photo by Brenda.

    1/1 Photo of Portuguese Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    2 hrs 30 mins

    45 mins

    **Tinkerbell**'s Note:

    Posted for ZWT 5. This recipe is for a yeat raised cornbread. Very interesting & I can't wait to try it myself. Prep time includes rising times. From http://www.thegutsygourmet.net/spain.html

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    Ingredients:

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      In stand mixer bowl, fitted with dough hook attachment, combine 1 cup of the cornmeal, pepper and salt.
    2. 2
      Add 1 cup boiling water and mix until smooth. Let cool to 120°F (about 20 minutes).
    3. 3
      Mix in yeast and sugar, then 1/4 cup hot water and 1 tablespoon oil.
    4. 4
      Mix in remaining 1/2 cup cornmeal.
    5. 5
      Add 1 cup bread flour and mix until smooth and elastic, about 5 minutes.
    6. 6
      Cover bowl with damp towel and let dough rise in warm, draft-free area until puffy. ( about 45 minutes).
    7. 7
      Grease 9-inch metal pie pan with oil.
    8. 8
      Knead enough of the remaining bread flour into dough to make it nonsticky. Knead on floured surface until smooth and elastic, about 5 minutes.
    9. 9
      Form dough into a ball and place in pan.
    10. 10
      Flatten to fill bottom of pan, cover with towel and let rise in warm, draft-free area until doubled, about 50 minutes.
    11. 11
      Preheat oven to 350°F
    12. 12
      Score top of bread in ticktacktoe pattern.
    13. 13
      Bake until bread is light brown on top and sounds hollow when tapped on bottom, about 45 minutes.
    14. 14
      Remove from pan; cool on rack.
    15. 15
      Serve warm or at room temperature. (Can be made 1 day ahead. Cool. Wrap tightly. Before serving, wrap in foil and warm in 350°F oven 15 minutes).

    Ratings & Reviews:

    • on May 17, 2009

      45

      This was definitely a new technique for me and I'm glad I tried it. Through step 4 I did need to use my paddle attachment vs the dough hook to get everything mixed up. I switched to the dough hook in step 5. I needed to add 1 1/2 cups of bread flour in step 5 to get a smooth and elastic dough, but never had to add any more flour even for kneading as after it rose it was not sticky. The flavor of the bread is unique. A cross between corn bread and yeast bread. DH declared this delicious!!! (After his 2nd piece). Thanks for posting Tink! Made for ZWT5 Spain/Portugal.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Portuguese Cornbread

    Serving Size: 1 (766 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1737.1
     
    Calories from Fat 206
    11%
    Total Fat 22.9 g
    35%
    Saturated Fat 3.2 g
    16%
    Cholesterol 0.0 mg
    0%
    Sodium 3568.4 mg
    148%
    Total Carbohydrate 340.4 g
    113%
    Dietary Fiber 22.4 g
    89%
    Sugars 6.0 g
    24%
    Protein 43.7 g
    87%

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