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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Also known as broa, a yeasted cornbread, goes well with soup, eggs, and fish. Ingredients:
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 |
Directions:
1. 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.
2. Pulverize the cornmeal in a blender until fine.
3. 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.
4. 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.
5. 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.
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