Portuguese Cornbread Broa

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A traditional portuguese cornbread, this yeast bread has the wholesome rustic flavor and texture that suitably accompanies soups. I found this for zwt on a website of traditional portuguese foods.

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Steps

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In a large mixing bowl combine 1 cup of the cornmeal , the salt and boiling water and stir vigorously until smooth.

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Stir in 1 tablespoon of the olive oil , then cool to lukewarm.

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In a small bowl , sprinkle the yeast and sugar over the lukewarm water.

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Let it stand for 2 or 3 minutes , then stir to dissolve the yeast completely.

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Set the bowl in a warm draft-free place , such as an unlighted oven , for 8 to 10 minutes , or until the yeast doubles in volume.

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Stir the yeast into the cornmeal mixture.

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Stirring constantly , gradually add the remaining cup of cornmeal and 1 cup of the flour.

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Gather the dough into a ball , place it in a bowl and drape a towel over it.

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Set it aside in the draft-free place for about 30 minutes , or until it doubles in bulk.

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With a pastry brush , coat the bottom and sides of a 9-inch pie pan with the remaining 1 teaspoon of olive oil.

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Turn the dough out on a lightly floured surface and punch it down.

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Then knead it by pressing it down with the heel of .

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Ingredients

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yellow cornmeal, salt, boiling water, olive oil, active dry yeast, sugar, water, all-purpose flour