Portuguese Cornbread

• 9/16 tablespoon dry active yeast
• 1 11/16 cups warm water
• 2 1/8 cups corn flour
• 3 3/8 cups all purpose flour
• 2 tablespoons olive oil
• 1 teaspoon sea salt

1. In a large bowl, add the yeast and 250 milliliters water. Mix.
2. Add 125 grams corn flour and 50 grams all-purpose flour. Mix. Cover with plastic wrap and let sit 45 minutes until bubbles form.
3. Beat in the remaining 150 milliliters of water and the olive oil.
4. Then beat in the remaining 125 grams corn flour, 375 grams all purpose flour, and salt. Turn out onto a lightly floured work surface and knead until smooth and elastic about 10 minutes.
5. Transfer the dough into a lightly oiled large bowl, cover with a damp cloth, and let sit about 1 hour until the dough has doubled in volume.
6. Turn out the dough again and punch it down to release the air. Form it into a ball and set it seam side down on a baking sheet covered in parchment paper. Sprinkle flour on top, cover again with a damp cloth, and let sit about 1 hour until the top starts to crack.
7. Preheat the oven to 230 degrees Celsius.
8. Bake 15 minutes then lower the heat to 220 degrees Celsius and bake another 20 minutes.
9. Bread is done when you beat the bottom and it sounds hollow.

active yeast, water, corn flour, flour, olive oil, salt

Taken from www.yummly.com/recipe/Portuguese-Cornbread-626883 (may not work)