Portuguese Corn Bread - cooking recipe

Ingredients

6 c. all-purpose flour
2 pkg. active dry yeast
2 c. lukewarm water
1 Tbsp. salt
2 c. water
2 c. white corn meal flour

Preparation

Dissolve yeast in 1/2 cup lukewarm water and one teaspoon sugar; let it stand for 5 minutes or until it doubles.
Place regular flour in a large bowl, add yeast and 2 cups warm water, mix and knead for about 5 minutes.
Cover and let it rise until it doubles in bulk.
Bring 2 cups water and salt to a boil.
Pour boiling water over corn meal flour and mix very fast.
Cool.
Make a well in the yeast mixture and add corn meal, knead until dough is smooth, about 10 minutes.
Cover with a cloth and a blanket, let it rise until double in bulk.
Grease a 4-cup bowl, sprinkle with regular flour, place one-third of dough in the bowl, turn and shake bowl until dough is smooth.
Pour dough in a greased ovenproof pie plate.
Do the same with the other two parts of the dough.
Bake in a preheated 450\u00b0 oven for about 45 to 50 minutes.
Remove from the oven and place loaves on a wet cloth and cover.
The crusts will be soft.
Makes 3 loaves.
Portugal.