Broa

A dense Portuguse bread.

Ingredients

• 1 C yellow cornmeal
• 3/4 C hot water
• 1/2 C milk, warmed
• 2 tsp instant yeast
• 1 1/4 C whole wheat flour
• 1 1/4 C all purpose flour
• 1 1/2 tsp salt
• 2 Tbsp honey
• 1 Tbsp olive oil

Instructions

Mix the cornmeal and hot water in a small bowl. Stir in the warm milk, and let the mixture cool to lukewarm. Then add the remaining ingredients and mix and knead them together (by hand, mixer, or bread machine) to form a smooth, slightly sticky dough.

Place the dough in a lightly greased bowl and turn it over, so that the top is oiled. Cover the dough and let it rise for a 1 1/2 hours, or until it’s puffy.

Turn the dough out onto a lightly greased or floured work surface, knead it lightly (just once or twice), and form it into a ball. Place it onto a lightly greased baking sheet, or once that has been sprinkled with cornmeal. Cover it and let it rise for 45 minutes, or until it’s very puffy.

Spritz light with water and make four slashes, each about 1/4-inch deep, into the top crust. Place loaf in 450 degree oven and bake it for 10 minutes. Turn the over down to 400 degrees and continue to bake for another 15 minutes, or until golden brown