portuguese cornbread

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• 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.
• pulverize the cornmeal in a blender until fine.
• 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.
• 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.
• 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.