Portuguese Cornbread Chef John's Recipe

Trying to find recipes Portuguese Cornbread, each of our site provides recipes Portuguese Cornbread that an individual need Listed here are the tested recipes Portuguese Cornbread that will you need

Portuguese Cornbread

"Also known as broa, a yeasted cornbread, goes well with soup, eggs, and fish."

Ingredients :

1 1/2 cups cornmeal
1 1/2 teaspoons salt
1 cup boiling water
2 tablespoons olive oil
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour

Instructions :

Prep : 20M	Cook : 12M	Ready in : 2H

In a small bowl, sprinkle or crumble yeast and sugar over the lukewarm water. Let stand for 2 or 3 minutes, then stir to dissolve. Set the bowl in a warm, draft-free place for 8 to 10 minutes, or until yeast doubles in volume.
Pulverize the cornmeal in a blender until fine.
In a large mixing bowl, combine 1 cup cornmeal, salt, and boiling water. Stir vigorously until smooth. Stir in 1 tablespoon olive oil. Cool mixture to lukewarm. Stir proofed yeast into the cornmeal mixture. Gradually add 1/2 cup cornmeal and flour. Gather the dough into a ball, and place it in a greased bowl. Cover. Set it aside in a warm place for about 30 minutes, or until doubled in bulk.
With a pastry brush, coat the bottom and sides of a 9 inch pie pan with remaining 1 tablespoon olive oil. Turn the dough out into pie pan, and cover. Let it rise in a warm place for another 30 minutes, or until it doubles in bulk again.
Bake in the middle of a preheated 350 degree F (175 degree C) oven for 40 minutes, or until top is golden. Transfer to a rack to cool.