This Portuguese cornbread is amazing with soup. Deserves to be more popular than it is.
Ingredients
- 1 ½ cups milk, or as needed
- 4 pats unsalted butter
- 2 teaspoons white sugar
- 1 ½ cups cornmeal, or as needed
- 1 (.25 ounce) package active dry yeast
- ¼ cup warm water
- 3 cups all-purpose flour
- 1 teaspoon sea salt
- 1 tablespoon olive oil, or to taste
- 1 pinch white sugar
Directions
Step 1
Heat milk in a small saucepan over medium heat until it begins to bubble. Whisk in butter and 2 teaspoons sugar. Add cornmeal and whisk until mixture reaches a thick, sauce-like consistency. Remove from heat and let cool to room temperature.
Step 2
In the meantime, sprinkle yeast and a pinch of sugar over warm water. Stir and let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Step 3
Combine flour and salt in the bowl of a stand mixture fitted with the dough hook. Add the yeast mixture and mix on low speed. Slowly pour in the milk mixture. Knead into a slightly dense dough. Remove from the bowl and roll into a ball.
Step 4
Grease the sides of a bowl or pot with olive oil and add the dough. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours.
Step 5
Punch dough down and roll into 2 boules, or flat-bottomed balls. Place boules on a baking sheet lined with a silicone mat. Sprinkle tops with flour and cover with plastic wrap again. Let rise until puffy, about 1 hour.
Step 6
Preheat the oven to 500 degrees F (260 degrees C). Fill an oven-proof pot with 4 to 5 cups water and place on the bottom rack of the preheating oven.
Step 7
Cut 4 shallow slits into the tops of the puffed bread boules in a cross pattern, 2 parallel lines up and 2 across.
Step 8
Bake in the preheated oven for 10 minutes. Spritz tops with water from a spray bottle. Reduce oven temperature to 400 degrees F (200 degrees C) and continue baking until crusts are a deep brown, about 20 minutes. Remove breads from the pan and let cool for 20 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 257 | |
% Daily Value * | |
Total Fat4g | 5% |
Saturated Fat2g | 8% |
Cholesterol6mg | 2% |
Sodium189mg | 8% |
Total Carbohydrate47g | 17% |
Dietary Fiber2g | 7% |
Total Sugars3g | |
Protein7g | |
Vitamin C0mg | 1% |
Calcium36mg | 3% |
Iron5mg | 27% |
Potassium124mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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