When I lived in AZ, I met a wonderful girl named Eunice, (pronounce ow-knee-say- kinda). So beautiful the way she pronounced it. She was Portugese and came from San Paolo. We became quick friends. Upon returning from Brazil, she brought some sun cured meat home that is not available here in the States. She and her husband had me and a couple other people over for feijoda. WHOA. It was good. And REAL salty. It is customary I guess to serve oranges after the meal to help with the saltiness. I loved the time we had at their house. Eating, hanging out and just being silly.
I must say that Portugese is an amazingly beautiful language to listen to.
Recently I came upon this recipe for Broa, a yeasted corn bread. It's Portugese. I decided to give it a try. I really like corn bread and a yeasted corn bread piqued my interest. It's not sweet like traditional American corn bread but it is not dry either. The bread is also used in a dish that I will post in a couple days.
I am sending this one over to Susan at Wild Yeast. She always has such beautiful breads!
from Bernard Claytons, New Complete Book of Breads
1 1/2 cups yellow corn meal
1 1/2 teaspoons salt
1 1/4 cups boiling water
1 T olive oil
2 pkg. dry yeast
2 c bread flour, approx.
Grind cornmeal to a powder in a food processor. You may skip this step, but the product will not be as smooth.
Mix until smooth: 1 c of the powdered cornmeal, the salt and the water. Add olive oil, and cool to lukewarm. Blend in the yeast.
Gradually add the remaining cornmeal and 1 c flour, mixing constantly. Add more flour if dough is still sticky. Rise until double in volume.
Knead until firm. Shape into round loaf. Rise until double. Bake @ 350 for about 30 to 40 minutes.