Portuguese Cornbread You Have To Try

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Portuguese Cornbread

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

Ingredients :

1 half of cups cornmeal
1 half teaspoons salt
1 cup boiling water
2 tablespoons olive oil
1 (.25 ounce) bundle lively dry yeast
1 teaspoon white sugar
1/four cup warm water (110 stages F/45 stages C)
2 cups all-motive flour

Instructions :

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

In a small bowl, sprinkle or collapse yeast and sugar over the lukewarm water. Let stand for 2 or 3 minutes, then stir to dissolve. Set the bowl in a heat, draft-unfastened location for eight to ten minutes, or till yeast doubles in quantity.
Pulverize the cornmeal in a blender until satisfactory.
In a big mixing bowl, integrate 1 cup cornmeal, salt, and boiling water. Stir vigorously until smooth. Stir in 1 tablespoon olive oil. Cool aggregate to lukewarm. Stir proofed yeast into the cornmeal mixture. Gradually add 1/2 cup cornmeal and flour. Gather the dough right into a ball, and vicinity it in a greased bowl. Cover. Set it apart in a heat area for about half-hour, or till doubled in bulk.
With a pastry brush, coat the lowest and aspects of a 9 inch pie pan with ultimate 1 tablespoon olive oil. Turn the dough out into pie pan, and cover. Let it upward thrust in a heat place for another 30 minutes, or until it doubles in bulk again.
Bake within the center of a preheated 350 degree F (175 diploma C) oven for forty mins, or until top is golden. Transfer to a rack to chill.

Notes :

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