Portuguese Corn Bread (Broa de Milho)
Makes 1 loaf
- 500g (2 cups) of fine corn flour
- 250 g (1 cup) of all-propose flour + more to handle the dough
- 1 package of dry yeast
- 625 ml (2 and 3/4 cups) warm water
Combine the flours and the dry yeast together and mix well. Add the water and mix wit your hands until a well blended. the dough will be sticky but not too liquid. Add water or flour if consistency needs adjustment.
Let is rest covered for at least 1 hour. Set you oven for 450F and place the Pizza stone in the middle rack to gradually warm me.
After the resting time, the dough double the size and looks airy. Add some all-propose flour and mix all in one ball. Add more flour on a clean and flat surface and work the dough into a ball. Add some flour to the hot pizza stone and transfer the ball of dough to the stone and let it cook at 450F for 20 minutes.
The crust will be crunchy with a lighter brown color on the outside and a nice golden color inside. Grab your butter and your favorite jam and dig in!
PS – if the bread is still warm break it open with your hands… My Grandpa always said that a knife will “kill” the bread if still warm…