Portuguese Cornbread - cooking recipe

Ingredients

1 1/2 cups cornmeal
1 1/2 teaspoons ground pepper
1 1/2 teaspoons salt
1 cup boiling water
1 (1/4 ounce) package fast rise yeast
1 teaspoon sugar
1/4 cup hot water (125 F to 130 F.)
1 tablespoon olive oil
2 cups bread flour
olive oil (for greasing pan)

Preparation

In stand mixer bowl, fitted with dough hook attachment, combine 1 cup of the cornmeal, pepper and salt.
Add 1 cup boiling water and mix until smooth. Let cool to 120\u00b0F (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 bread 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 of the remaining bread flour into dough to make it nonsticky. Knead on floured surface until smooth and elastic, about 5 minutes.
Form dough into a ball and place in pan.
Flatten to fill bottom of pan, cover with towel and let rise in warm, draft-free area until doubled, about 50 minutes.
Preheat oven to 350\u00b0F
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 350\u00b0F oven 15 minutes).