PORTUGUESE CORN BREAD
- 1 1/2 cups cornmeal
- 1 1/2 teaspoons ground pepper
- 1 1/2 teaspoons salt
- 1 cup boiling water
- 1 package rapid-rise yeast
- 1 teaspoon sugar
- 1/4 cup hot water (125°F to 130°F)
- 1 Tablespoon olive oil
- 2 cups (about) bread flour
Mix 1 cup cornmeal, pepper and salt in a large bowl of electric mixer fitted with a dough hook. Add boiling water and mix until smooth. Let cool to 120°F, about 20 minutes. Mix in yeast and sugar, then add 1/4 cup of hot water and olive oil. Mix in remaining 1/2 cup of cornmeal. Add 1 cup flour and mix until smooth and elastic, about 5 minutes. Cover bowl with a damp towel. Let dough rise in a warm, draft-free area until puffy, about 45 minutes.
Grease a 9-inch metal pie pan with oil.
Knead enough bread flour into dough to make it non-sticky. Knead on a floured surface until smooth and elastic, about 5 minutes. Knead into a ball. Place in pan. Flatten to fill bottom of pan. Cover with a towel; let rise in a warm, draft-free area until doubled in size, about 50 minutes.
Preheat oven to 350°F.
Score the top of the bread in ticktacktoe pattern. Bake until bread is light brown on top and sounds hollow when tapped on bottom, about 45 minutes. Remove from pan; cool on rack. Serve warm or at room temperature.
This can be made 1 day ahead. Cool. Wrap tightly. Before serving, wrap in foil and warm in 350°F oven for 15 minutes.
Makes 1 loaf.
======Tim and Sheila Culey======
Grease a 9-inch metal pie pan with oil.
Knead enough bread flour into dough to make it non-sticky. Knead on a floured surface until smooth and elastic, about 5 minutes. Knead into a ball. Place in pan. Flatten to fill bottom of pan. Cover with a towel; let rise in a warm, draft-free area until doubled in size, about 50 minutes.
Preheat oven to 350°F.
Score the top of the bread in ticktacktoe pattern. Bake until bread is light brown on top and sounds hollow when tapped on bottom, about 45 minutes. Remove from pan; cool on rack. Serve warm or at room temperature.
This can be made 1 day ahead. Cool. Wrap tightly. Before serving, wrap in foil and warm in 350°F oven for 15 minutes.
Makes 1 loaf.
======Tim and Sheila Culey
Submitted by Nov 26, 2009
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