Portuguese Corn Bread/Pão de Milho
When the weather gets a little chill…It becomes the perfect weather for baking bread. There is something therapeutic about kneading the dough… and just holding the dough when you know it’s perfect.
I have visions of my mom baking it… the scent of fresh baked bread and the warmth that surrounds it…
This recipe makes 1 loaf
1 1/2 cups white corn flour
1 1/2 teaspoons salt
1 cup boiling water
1 (.25 ounce) envelop package of active dry yeast
1 tablespoon of butter or oil oil
1 teaspoon white sugar
1/4 cup warm water
2 cups all-purpose flour
In a small bowl, sprinkle 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.
In a large mixing bowl, combine 1 cup corn flour, salt, and boiling water. Stir vigorously until smooth. Cool mixture to lukewarm. Stir proofed yeast into the cornflour mixture. Gradually add 1/2 cup corn flour and all-purpose 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 baking pan with 1 tablespoon olive oil or butter. 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 oven for 40 minutes, or until top is golden brown. Transfer to a rack to cool.