This Portuguese cornbread is amazing with soup. Deserves to be more popular than it is.

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
3 hrs 30 mins
total:
4 hrs 20 mins
Servings:
10
Yield:
2 boules
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Cut 4 shallow slits into the tops of the puffed bread boules in a cross pattern, 2 parallel lines up and 2 across.

  • 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

257 calories; protein 6.5g; carbohydrates 47.3g; fat 4.2g; cholesterol 6.3mg; sodium 189mg. Full Nutrition
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Reviews (5)

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6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
03/04/2019
It does make a good rustic loaf surprised I don't taste the corn meal as much as I thought it would. Read More
Rating: 5 stars
09/16/2019
Crispy on the outside fluffy on the inside and easy to make! Although you have to add a lot more milk to get the liquidity you want to be able to knead it well. Read More
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