Portuguese Corn Bread

1. 1

   Dissolve yeast in 1/2 cup lukewarm water and one teaspoon sugar; let it stand for 5 minutes or until it doubles.

2. 2

   Place regular flour in a large bowl, add yeast and 2 cups warm water, mix and knead for about 5 minutes.

3. 3

   Cover and let it rise until it doubles in bulk.

4. 4

   Bring 2 cups water and salt to a boil.

5. 5

   Pour boiling water over corn meal flour and mix very fast.

6. 6

   Cool.

7. 7

   Make a well in the yeast mixture and add corn meal, knead until dough is smooth, about 10 minutes.

8. 8

   Cover with a cloth and a blanket, let it rise until double in bulk.

9. 9

   Grease a 4-cup bowl, sprinkle with regular flour, place one-third of dough in the bowl, turn and shake bowl until dough is smooth.

10. 10

    Pour dough in a greased ovenproof pie plate.

11. 11

    Do the same with the other two parts of the dough.

12. 12

    Bake in a preheated 450u00b0 oven for about 45 to 50 minutes.

13. 13

    Remove from the oven and place loaves on a wet cloth and cover.

14. 14

    The crusts will be soft.

15. 15

    Portugal.

No additional tips available.