Portuguese Cornbread
Not all cornbread is quick bread. This Portuguese cornbread uses yeast and gives a soft and delicious loaf which slices beautifully.
Makes: 1 large loaf
  • 450 g (16 oz) white bread flour
  • 225 g (8 oz) fine corn meal
  • 250 g (8 oz) lukewarm water
  • 150 g (5 oz) lukewarm milk
  • 2 tbsp olive oil
  • 2 tsp dried yeast
  • 1½ tsp salt
  1. Add the dried yeast to the water, mix and leave for 10 minutes.
  2. Add half the corn meal and about ½ cup of the white flour into a bowl. Add the yeast/water and mix to a batter.
  3. Cover and leave in a warm place for 30 minutes.
  4. Add the milk and the remaining corn meal, Mix well.
  5. Add the remaining flour, the oil and the salt. Mix well to a soft dough.
  6. Knead for 10 minutes until smooth and elastic.
  7. Place the dough in a lightly-oiled bowl, cover and leave in a warm place until the dough has about doubled in size.
  8. Turn out the dough, knock back and knead for 2 minutes.
  9. Shape into a ball and place on a baking tray which has been dusted with corn meal. Flatten the ball slightly and dust with corn meal.
  10. Cover with an upturned bowl and leave in a warm place for about an hour or until the dough has doubled in size.
  11. Bake at 210°C/410°F fan oven 230°C/450°F normal oven for 10 minutes. Turn the temperature down to 170°C/340°F fan oven 190°C/375°F normal oven and bake for a further 20-25 minutes until golden.
  12. Transfer to a wire rack to cool.
For a slightly crunchier loaf replace half the cornmeal with polenta. You can make this dough into rolls too!