Broa de Milho (Cornbread)

Instructions

1. 1In a large mixing bowl, combine the 2 cups of Cornmeal, 1 cup of All-Purpose Flour, and 1 tsp of Salt. Whisk them together until evenly mixed.
2. 2In a separate medium-sized bowl, pour the 1.5 cups of Water. Sprinkle the 1 tsp of Yeast over the water and stir gently until the yeast is fully dissolved. Let this mixture sit for 5 minutes until it looks slightly foamy.
3. 3Pour the yeast mixture from the separate bowl into the large bowl containing the dry ingredients. Mix thoroughly with a sturdy spoon or your hands until a cohesive dough forms and all the dry ingredients are fully incorporated.
4. 4Cover the large bowl containing the dough with a clean kitchen cloth or plastic wrap. Place the bowl in a warm, draft-free spot and let the dough rise for approximately 1 hour, or until it has visibly doubled in size.
5. 5Preheat your oven to 190°C. While the oven preheats, prepare a baking pan by lining it with parchment paper or ensuring it is non-stick, to prevent the dough from sticking.
6. 6Gently transfer the risen dough into the prepared baking pan, spreading it evenly. Bake for 40 to 45 minutes in the preheated oven, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
7. 7Once baked, carefully remove the baking pan from the oven. Let the Broa de Milho cool completely in the pan on a wire rack for at least 30 minutes before slicing and serving, perhaps for dipping into soups. Cooling allows the bread to set properly and prevents it from crumbling.

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