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  Added: Nov 07, 2008  •  Visited (646)  •  Print version Print this recipe (18)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Portuguese Cornbread
What You Need:
  • 2 packages quick-rising yeast
  • cups warm water (105°F)
  • 2 pounds 3 ounces hard wheat flour mixed half and half with unbleached white flour or 2 pounds 3 ounces unbleached white flour
  • 1 cup cornmeal, preferably stone-ground
  • ˝ cup water
  • teaspoons salt mixed in 1 teaspoon water

  • How To Cook:
    1. Place the yeast in the warm water, about 105°F. Let stand for 5 minutes. Stir to dissolve.

    2. Place the yeast mixture in the mixing bowl of a heavy-duty electric mixer. Beat in 4 cups of flour and beat until the dough pulls away from the sides of the mixing bowl, about 10 minutes on medium speed. If mixing by hand, beat vigorously with a wooden spoon, about 15 minutes.

    3. Meanwhile, soak the cornmeal in the ˝ cup of water for a few minutes. Add to the dough, using a dough hook on the mixer. Mix well. Add the salted water. Beat in the remaining flour and knead for 5 minutes, or knead 15 minutes by hand.

    4. Place on a plastic countertop, or on a piece of plastic wrap, and cover with a large stainless-steel bowl. Let rise until double in bulk, about 2 hours. Punch down and let rise for another 1˝ hours.

    5. Punch down again and mold into 3 or 4 circular loaves. Place on 2 lightly greased baking sheets that have been dusted with cornmeal. Cover and let rise until almost double. You can use an extra oven with a pan of hot water in the bottom to create steam, perfect for raising dough.

    6. Preheat the oven to 450°F. When the loaves have risen to double their original bulk, place them in the upper third of the oven.

    IMPORTANT:
        Place a pan of hot water on the bottom shelf. This will assure you of a great crust. Bake in the oven for about 25 minutes, or until the bread is nicely browned and the loaves sound hollow when you thump the bottom with your finger.
     
    NOTE:
        Place a small paper sack on your scale and weigh out 2 pounds 3 ounces of flour. (Unless you can get hard wheat flour, use good unbleached white flour.)
     
    To Make: 3 or 4 loaves
    This recipe is also available in:
    Cuisine » Europe » Portugal
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Grains & Cereals » Corn
    Dish » Bread

     





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