Portuguese Cornbread

Name: Portuguese Cornbread
Ingredients: 1 1/2 cups cornmeal; 1 1/2 teaspoons salt; 1 cup boiling water; 2 tablespoons olive oil; 1 (.25 ounce) package active dry yeast; 1 teaspoon white sugar; 1/4 cup warm water (110 degrees F/45 degrees C); 2 cups all-purpose flour

8 ingredients

5 steps

Ingredients

1 1/2 cups cornmeal
1 1/2 teaspoons salt
1 cup boiling water
2 tablespoons olive oil
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour

Directions

1

In a small bowl, sprinkle or crumble yeast and sugar over the lukewarm water. Let stand for 2 or 3 minutes, then stir to dissolve. Set the bowl in a warm, draft-free place for 8 to 10 minutes, or until yeast doubles in volume.
2

Pulverize the cornmeal in a blender until fine.
3

In a large mixing bowl, combine 1 cup cornmeal, salt, and boiling water. Stir vigorously until smooth. Stir in 1 tablespoon olive oil. Cool mixture to lukewarm. Stir proofed yeast into the cornmeal mixture. Gradually add 1/2 cup cornmeal and flour. Gather the dough into a ball, and place it in a greased bowl. Cover. Set it aside in a warm place for about 30 minutes, or until doubled in bulk.
4

With a pastry brush, coat the bottom and sides of a 9 inch pie pan with remaining 1 tablespoon olive oil. Turn the dough out into pie pan, and cover. Let it rise in a warm place for another 30 minutes, or until it doubles in bulk again.
5

Bake in the middle of a preheated 350 degree F (175 degree C) oven for 40 minutes, or until top is golden. Transfer to a rack to cool.