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  Added: Oct 27, 2006  •  Visited (1350)  •  Print version Print this recipe (97)  •  eMail recipe eMail recipe (2)  •  Write review  •  Not rated Rate this recipe
Portuguese Cornbread
What You Need:
  • 1½ cups yellow cornmeal, pulverized in a blender until fine
  • ½ teaspoons salt
  • 1 cup boiling water
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 package or cake of active dry or compressed yeast
  • 1 teaspoon sugar
  • ¼ cup lukewarm water (110°F to 115°F)
  • 1¾ to 2 cups all-purpose flour

  • How To Cook:
    1. In a large mixing bowl combine 1 cup of the cornmeal, the salt and boiling water and stir vigorously until smooth. Stir in 1 tablespoon of the olive oil, then cool to lukewarm. In a small bowl, sprinkle the yeast and sugar over the lukewarm water.

    2. Let it stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm draft-free place, such as an unlighted oven, for 8 to 10 minutes, or until the yeast doubles in volume.

    3. Stir the yeast into the cornmeal mixture. Stirring constantly, gradually add the remaining ½ cup of cornmeal and 1 cup of the flour. Gather the dough into a ball, place it in a bowl and drape a towel over it. Set it aside in the draft-free place for about 30 minutes, or until it doubles in bulk.

    4. With a pastry brush, coat the bottom and sides of a 9-inch pie pan with the remaining 1 teaspoon of olive oil. Turn the dough out on a lightly floured surface and punch it down.

    5. Then knead it by pressing it down with the heel of your hand, pushing it forward and folding it back on itself repeatedly for about 5 minutes, meanwhile adding up to 1 cup more flour to make a firm but not stiff dough.

    6. Pat and shape it into a round flat loaf and place it in the greased pan. Drape a towel over it and set it aside in the draft free place for about 30 minutes, or until it doubles in bulk again.

    7. Preheat the oven to 350°F. Bake the bread in the middle of the oven for 40 minutes, or until the top is golden. Transfer it to a rack to cool. "Broa" is served with ervilhas guisadas a portuguesa and caldo verde.

    To Make: one 9-inch round loaf
    This recipe is also available in:
    Cuisine » Europe » Portugal
    Main Ingredient » Grains & Cereals » Corn
    Main Ingredient » Grains & Cereals » Flour
    Dish » Bread


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