Portuguese Cornbread

1. 1

   In a large bowl, add the yeast and 250 milliliters water. Mix.

2. 2

   Add 125 grams corn flour and 50 grams all-purpose flour. Mix. Cover with plastic wrap and let sit 45 minutes until bubbles form.

3. 3

   Beat in the remaining 150 milliliters of water and the olive oil.

4. 4

   Then beat in the remaining 125 grams corn flour, 375 grams all purpose flour, and salt. Turn out onto a lightly floured work surface and knead until smooth and elastic about 10 minutes.

5. 5

   Transfer the dough into a lightly oiled large bowl, cover with a damp cloth, and let sit about 1 hour until the dough has doubled in volume.

6. 6

   Turn out the dough again and punch it down to release the air. Form it into a ball and set it seam side down on a baking sheet covered in parchment paper. Sprinkle flour on top, cover again with a damp cloth, and let sit about 1 hour until the top starts to crack.

7. 7

   Preheat the oven to 230 degrees Celsius.

8. 8

   Bake 15 minutes then lower the heat to 220 degrees Celsius and bake another 20 minutes.

9. 9

   Bread is done when you beat the bottom and it sounds hollow.

* Per serving · 4 servings · Values may vary.

No additional tips available.