Recipe By : Time-Life: Cooking of Spain and Portugal
Servings: 4
1 1/2 cups yellow cornmeal, puverized until fine
1 1/2 teaspoons salt
1 cup boiling water
1 tablespoon olive oil
1 package active dry yeast
1 teaspoon sugar
1/4 cup warm water (105-110 degrees)
2 cups all-purpose flour (or less)
In a large mixing bowl, combine 1 cup of the cornmeal, the salt and boiling water; stir vigorously until smooth. Stir in olive oil; then cool to lukewarm. In a small bowl, sprinkle yeast and sugar over lukewarm water; let stand 2-3 minutes and then stir to dissolve the yeast completely. Let bowl stand 8-10 minutes until yeast doubles in volume. Stir yeast mixture into the cornmeal mixture. Stirring constantly, gradually add the remaining 1/2 cup of the cornmeal and 1 cup of the flour. Gather the dough into a ball; place it into a greased bowl and cover with a towel. Let it sit in a draft-free place about 30 minutes or until doubled in bulk.
Grease a 9-inch pie pan with about 1 teaspoon olive oil. Turn dough out onto a floured surface and punch it down. Knead about 5 minutes while gradually adding up to 1 cup more flour to make a firm but not stiff dough. Pat and shape into a round flat loaf and place it into prepared pan. Cover with a towel and set aside for about 30 minutes until doubled in bulk.
Preheat oven to 350 degrees. Bake bread in the middle of the oven 40 minutes or until top is golden. Cool on a rack.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved