Portuguese Cornbread recipe

1 servings

1 1/2 cups cornmeal

1 1/2 teaspoons salt

1 cup boiling water

2 tablespoons olive oil

1 (.25 ounce) package active dry yeast

1 teaspoon white sugar

1/4 cup warm water (110 degrees F/45 degrees C)

2 cups all-purpose flour

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

Let stand for 2 or 3 minutes, then stir to dissolve.

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

Pulverize the cornmeal in a blender until fine.

In a large mixing bowl, combine 1 cup cornmeal, salt, and boiling water.

Stir vigorously until smooth.

Stir in 1 tablespoon olive oil.

Cool mixture to lukewarm.

Stir proofed yeast into the cornmeal mixture.

Gradually add 1/2 cup cornmeal and flour.

Gather the dough into a ball, and place it in a greased bowl.

Cover.

Set it aside in a warm place for about 30 minutes, or until doubled in bulk.

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

Turn the dough out into pie pan, and cover.

Let it rise in a warm place for another 30 minutes, or until it doubles in bulk again.

Bake in the middle of a preheated 350 degree F (175 degree C) oven for 40 minutes, or until top is golden.

Transfer to a rack to cool.