Portuguese Corn Bread (Broa) - cooking recipe

Ingredients

1 (1/4 ounce) package active dry yeast
1 teaspoon sugar
1 1/4 cups water, warm
3/4 cup milk, warm
1 teaspoon salt
1 tablespoon olive oil
2 cups yellow cornmeal
3 cups all-purpose flour

Preparation

In a small bowl combine yeast, sugar and 1/4 cup of the water; set aside.
In a large bowl stir together the remaining water, milk, salt, olive oil and cornmeal.
Add the yeast mixture to the cornmeal, stirring until combined.
Slowly add the flour, a little at a time, until you have a soft dough that is not too sticky to work with. Adjust more or less flour as needed.
Turn the dough out onto a floured surface and knead 5 minutes.
Place in a greased bowl, cover and let rise in a warm place for 1 hour or until double in bulk.
Punch dough down, knead for 5 minutes.
Grease a 9-inch round pie pan.
Form dough into a round loaf that will fit into the pan. Place in the pan and cover, allowing to rise again in a warm place until double in bulk (about 1 hour).
Preheat the oven to 350\u00b0F.
Bake for 40 minutes or until it sounds hollow when tapped.
Cool on a rack.