Friday, April 4, 2008

Portugal #1

Portuguese cornbread is a staple at the dinner table. It is unlike many cornbreads because it contains yeast. It is slightly more grainy, but very delicious.

Portuguese Corn Bread – Broa

1 package active dry yeast
1 tsp. sugar
1 ¼ cups warm water
¾ cup warm milk
1 tsp. salt
1 tbsp. olive oil
2 cups cornmeal
3 cups flour

In a small bowl mix the yeast, sugar, and ¼ cup of the water.
While that sits, mix the remaining water, milk, salt, oil and cornmeal in a large bowl. Add the yeast mix, stir and slowly add flour to make a soft dough that is not too sticky. Add a bit more or less flour as needed
Turn out onto a floured surface and knead for 5 minutes. Place in a greased bowl, cover, and allow to rise in a warm place for one hour.
Punch down, knead again for 5 minutes, then form into a round loaf. Place in a greased 9" pie pan, allow to rise again until doubled in bulk, about one hour.
Bake in a preheated 350 degree oven for 40 minutes. Cool on a rack.

Recipe from:
Portuguese Cooking - The Authentic and Robust Cuisine of Portugal, Robertson, Carol. North Atlantic Books: Berkley, CA, 1993.

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