portuguese cornbread (broa)

How To Make portuguese cornbread (broa)

• Step 1
  Combine 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.
• Step 2
  Stir 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.
• Step 3
  Turn 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.
• Step 4
  Punch 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.
• Step 5
  Place 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.
• Step 6
  Reduce 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.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!