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You may remember the recipes I gave some time ago for Portuguese soups. So here is a [tag]Portuguese bread recipe[/tag] that will go well with them. It?s relatively easy and simple to make.

1 Tbsp. active dry yeast
1 tsp sugar
1/4 cup warm water
1 1/2 cups corn meal
1 tsp salt
1/4 cup XV olive oil
2 cups unbleached white flour

If you?ve made any achiote, a beautiful tasty golden herbal oil made from annato seeds, add 1 Tbsp. to this recipe. It will make the bread fantastic looking and even more tasty. You can also add chopped onions or whatever turns you on. It will work.

The Process:

This is a bread that I make from time to time in order to change my tastes a bit. It?s simple and delicious. I make it every time I make one of my Portuguese soups. It also goes well with antipasti.

In a small bowl, mix the yeast, sugar and water and allow to stand in a warm place until the yeast expands and bubbles. In a large mixing bowl, pour the boiling water over the corn meal and salt. Mix until smooth. Add the olive oil and allow the mix to cool. When the mixture has cooled to luke warm, stir constantly while adding the yeast and white flour. When well mixed, cover the bowl and allow it to stand in a warm place until doubled, about 30 minutes or less.

Meanwhile, coat the sides and bottom of a 9 inch pie tin with olive oil. When doubled, turn the dough out on a H2O wetted work surface, and knead for about 5 minutes. If the dough is still sticky, add a bit of flour and when the dough is firm, shape it into a flat round and place it in the oiled baking pan. Now allow it to rise until doubled. If you wish, brush the surface with olive oil and place it into your pre-heated oven at 375? for about 35 minutes. Test for doneness with your bakers instant thermometer. When done, allow it to cool on your cooling rack.

Enjoy!!

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