Portugese Cornbread

The olive oil makes this different from your average cornbread!

1 1/2 cups cornmeal
1 1/2 teaspoons ground pepper
1 1/2 teaspoons salt
1     cup boiling water
1     package rapid-rise yeast
1     teaspoon sugar
1/4   cup hot water (125F. to 130F.)
1     tablespoon olive oil
2     cups (about) bread flour
      Olive oil

 Mix 1 cup cornmeal, pepper and salt in large bowl of electric mixer fitted 
  with dough hook. Add 1 cup boiling water and mix until smooth. Let cool to
  120F., about 20 minutes. Mix in yeast and sugar, then 1/4 cup hot water and
  1 tablespoon oil. Mix in remaining 1/2 cup cornmeal. Add 1 cup flour and mix 
  until smooth and elastic, about 5 minutes.

 Cover bowl with damp towel and let dough rise in warm draft-free area until 
  puffy, about 45 minutes.

 Grease 9-inch metal pie pan with oil. Knead enough bread flour into dough to 
  make it nonsticky. Knead on floured surface until smooth and elastic, about 5 
  minutes. Knead into a ball. Place in pan. Flatten to fill bottom of pan. Cover 
  with towel; let rise in warm draft-free area until doubled, about 50 minutes.

 Preheat oven to 350F. Score top of bread in ticktacktoe pattern. Bake until 
  bread is light brown on top and sounds hollow when tapped on bottom, about 45 
  minutes. Remove from pan; cool on rack. Serve warm or at room temperature. 
 Can be made 1 day ahead. Cool. Wrap tightly. Before serving, wrap in foil and 
  warm in 350F. oven 15 minutes.)

Makes 1 loaf 

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