Portuguese Cornbread

Recipe by Tinkerbell
READY IN: 3hrs 15mins
YIELD: 1 loaf




  • In stand mixer bowl, fitted with dough hook attachment, combine 1 cup of the cornmeal, pepper and salt.
  • Add 1 cup boiling water and mix until smooth. Let cool to 120°F (about 20 minutes).
  • Mix in yeast and sugar, then 1/4 cup hot water and 1 tablespoon oil.
  • Mix in remaining 1/2 cup cornmeal.
  • Add 1 cup bread flour and mix until smooth and elastic, about 5 minutes.
  • Cover bowl with damp towel and let dough rise in warm, draft-free area until puffy. ( about 45 minutes).
  • Grease 9-inch metal pie pan with oil.
  • Knead enough of the remaining bread flour into dough to make it nonsticky. Knead on floured surface until smooth and elastic, about 5 minutes.
  • Form dough into a ball and place in pan.
  • Flatten to fill bottom of pan, cover with towel and let rise in warm, draft-free area until doubled, about 50 minutes.
  • Preheat oven to 350°F
  • Score top of bread in ticktacktoe pattern.
  • Bake until bread is light brown on top and sounds hollow when tapped on bottom, about 45 minutes.
  • Remove from pan; cool on rack.
  • 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).