Portuguese Cornbread So Tasty

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Portuguese Cornbread

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

Ingredients :

1 half cups cornmeal
1 half of teaspoons salt
1 cup boiling water
2 tablespoons olive oil
1 (.25 ounce) package deal lively dry yeast
1 teaspoon white sugar
1/4 cup warm water (one hundred ten levels F/forty five ranges C)
2 cups all-reason 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 two or three minutes, then stir to dissolve. Set the bowl in a warm, draft-free place for eight to ten minutes, or till yeast doubles in extent.
Pulverize the cornmeal in a blender until quality.
In a huge blending bowl, integrate 1 cup cornmeal, salt, and boiling water. Stir vigorously until clean. Stir in 1 tablespoon olive oil. Cool combination to lukewarm. Stir proofed yeast into the cornmeal mixture. Gradually upload half of cup cornmeal and flour. Gather the dough into a ball, and area it in a greased bowl. Cover. Set it aside in a warm location for approximately half-hour, or until doubled in bulk.
With a pastry brush, coat the bottom and aspects of a 9 inch pie pan with final 1 tablespoon olive oil. Turn the dough out into pie pan, and cover. Let it rise in a heat location for another 30 minutes, or till it doubles in bulk once more.
Bake in the center of a preheated 350 degree F (175 degree C) oven for forty minutes, or till top is golden. Transfer to a rack to chill.

Notes :

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