Pao De Milho ( Portuguese Cornbread ) Recipe

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Pao De Milho ( Portuguese Cornbread )
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Ingredients
8
Count
Nutrition
1164
Calories
Total time
220
Minutes
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Ingredients:

Directions:

  1. Please note that the corn flour in this recipe is NOT cornstarch; you should be able to find corn flour at your grocery store in either the aisle where flour is sold, or in the aisle where ethnic foods are sold.
  2. In a large mixing bowl, mix the cornmeal and salt together, then add the boiling water and stir until smooth.
  3. Let this cool until mixture is lukewarm (should take about 10 minutes).
  4. Meanwhile, in a measuring cup, dissolve the sugar in 1/2 cup of the lukewarm water and sprinkle in the yeast; let stand for 10 minutes.
  5. Now rapidly whisk the yeast mixture with a fork and then stir into the cornmeal mixture.
  6. A bit at a time, mix in the all-purpose flour, stopping a few times to slowly add in the remaining 1/2 cup lukewarm water; blend this mixture well, until completely combined.
  7. Turn this mixture out onto a well-floured surface and knead until elastic and all ingredients are well blended; this will likely take about 10 minutes.
  8. If you need to - and only if you NEED to - add a bit more flour; you will likely need to if your kitchen is at all humid, as that can keep the dough a little sticky.
  9. When smooth and elastic, gather the dough into a ball.
  10. Lightly grease a fairly large mixing bowl and put the dough into bowl, turning dough so it is greased all over.
  11. Cover bowl with a clean tea towel, place in a draft-free area (try the top of your fridge, or inside your oven - not turned on of course) and let dough rise until doubled in bulk, which should take about 90 minutes.
  12. Now punch down the dough and shape it into either one round loaf or two small ones; have ready a well greased baking sheet or a well greased pie plate.
  13. Roll the loaf (loaves) in corn flour until well covered, then, if you've made the two small loaves, place on baking sheet, or if you've prepared just the one large loaf, place on pie plate.
  14. Cover with clean tea towel and let rise in a draft-free place for 45 minutes, or until doubled in size.
  15. Sprinkle with additional corn flour just before baking.
  16. Bake bread in preheated 450F oven for 30 to 40 minutes, or until loaves sound hollow when tapped on bottom; they should be golden brown and crusty on top.
  17. Transfer to wire racks and wait impatiently for them to cool.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1163.6 Kcal (4872 kJ)
Calories from fat 48.65 Kcal
% Daily Value*
Total Fat 5.41g 8%
Sodium 2369.35mg 99%
Potassium 477.28mg 10%
Total Carbs 250.14g 83%
Sugars 2.86g 11%
Dietary Fiber 12.58g 50%
Protein 27.25g 55%
Iron 4.3mg 24%
Calcium 50.8mg 5%
Amount Per 100 g
Calories 239.86 Kcal (1004 kJ)
Calories from fat 10.03 Kcal
% Daily Value*
Total Fat 1.11g 8%
Sodium 488.4mg 99%
Potassium 98.38mg 10%
Total Carbs 51.56g 83%
Sugars 0.59g 11%
Dietary Fiber 2.59g 50%
Protein 5.62g 55%
Iron 0.9mg 24%
Calcium 10.5mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.9
    Points
  • 30
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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