portuguese cornbread
Portuguese Cornbread (Broa) 2 envelopes active dry yeast 2 cups sifted stone-ground yellow cornmeal 1 1/2 cups lukewarm water 1 cup milk, scalded and cooled to lukewarm 2 tablespoo...
Ingredients
- 2envelopes active dry yeast
- 2cupsifted stone-ground yellow cornmeal
- 11/2 cups lukewarm water
- 1cupmilk, scalded and cooled to lukewarm
- 2tablespooncorn or vegetable oil
- 2teaspoonsalt
- 5to 6 cups sifted all-purpose flour
Directions
- 1
Portuguese Cornbread (Broa) 2 envelopes active dry yeast 2 cups sifted stone-ground yellow cornmeal 1 1/2 cups lukewarm water 1 cup milk, sc
- 2
Add 1/2 cup of the water and beat until smooth
- 3
Allow to rise in a warm spot until doubled in bulk, 30 to 45 minutes
- 4
Stir the mixture to deflate it, and add the remaining water, milk, oil, salt and the remaining cornmeal
- 5
Stir to combine
- 6
Add enough of the flour, 1 cup at a time, to make a soft but workable dough, usually about 5 cups
- 7
Turn onto a well-floured surface and knead vigorously for 5 minutes, until the dough is smooth and elastic
- 8
Shape into a ball and place in a greased bowl, turning it so as to cover all sides lightly with grease