Portuguese Cornmeal White Bread (Pao a Moda de Sao Miguel)

1. 1

   Stir together yeast, sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved.

2. 2

   Let stand until foamy, 5 to 10 minutes.

3. 3

   Add remaining 1 3/4 cups water, 2 tablespoons butter, salt, cornmeal, and 5 1/2 cups flour, then stir until mixture forms a dough.

4. 4

   Turn dough out onto a lightly floured surface and knead, adding just enough flour to keep dough from sticking, until smooth and elastic, 8 to 10 minutes.

5. 5

   Transfer dough to a large buttered bowl and brush top with some of melted butter.

6. 6

   Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.

7. 7

   Brush 2 (9-inch) metal pie plates with remaining butter and sprinkle with cornmeal.

8. 8

   Turn dough out onto floured surface and knead briefly, 3 or 4 times, to remove air.

9. 9

   Halve dough and form each half into a 5-inch ball, then put in pie plates (do not flatten).

10. 10

    Cover with kitchen towel and let rise until doubled in bulk, about 1 hour.

11. 11

    Preheat oven to 350F.

12. 12

    Brush loaves with milk and cut a 1/4-inch-deep X in top of each with a sharp knife.

13. 13

    Bake in middle of oven until loaves are golden brown and bottoms sound hollow when tapped, 55 to 60 minutes.

14. 14

    Transfer loaves to a rack and cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.