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- 4 1/2 tsp
- (2 envelopes) active dry yeast
- 2 c
- stone-ground cornmeal, divided
- 1 1/2 c
- lukewarm water, divided
- 1 c
- milk, scalded and cooled to lukewarm
- 2 Tbsp
- vegetable oil
- 2 tsp
- 5-6 c
- all purpose flour
How to Make Portuguese Cornbread (Broa)
- 1Combine the yeast and half the cornmeal in a large mixing bowl. Add 1/2 cup of the water and beat until smooth. Allow to rise in a warm spot until doubled in bulk, 30 to 45 minutes.
- 2Stir the mixture to deflate it, and add the remaining water, milk, oil, salt and the remaining cornmeal. Stir to combine. Add enough of the flour, 1 cup at a time, to make a soft but workable dough, usually about 5 cups.
- 3Turn onto a well-floured surface and knead vigorously for 5 minutes, until the dough is smooth and elastic. Shape into a ball and place in a greased bowl, turning it so as to cover all sides lightly with grease. Cover with a clean cloth and allow to rise until double in bulk, about 1 hour.
- 4Punch the dough down and knead on a well-floured surface for 5 minutes. Replace in the bowl, allow to double in bulk again, then knead for 5 more minutes. Divide the dough in two and form into round balls. Place on a greased baking sheet or in individual greased cake pans and allow to double in bulk again.
- 5Place a shallow pan of water in the bottom of the oven and preheat to 500 degrees F. Place the loaves in the center of the oven and bake for 15 minutes.
- 6Reduce the oven temperature to 400 degrees F and bake an additional 15 minutes. Once the loaves are browned and produce a hollow sound when thumped, remove to cooling racks.