Portuguese Corn Bread

• 6 c. all-purpose flour
• 2 pkg. active dry yeast
• 2 c. lukewarm water
• 1 Tbsp. salt
• 2 c. water
• 2 c. white corn meal flour

1. Dissolve yeast in 1/2 cup lukewarm water and one teaspoon sugar; let it stand for 5 minutes or until it doubles.
2. Place regular flour in a large bowl, add yeast and 2 cups warm water, mix and knead for about 5 minutes.
3. Cover and let it rise until it doubles in bulk.
4. Bring 2 cups water and salt to a boil.
5. Pour boiling water over corn meal flour and mix very fast.
6. Cool.
7. Make a well in the yeast mixture and add corn meal, knead until dough is smooth, about 10 minutes.
8. Cover with a cloth and a blanket, let it rise until double in bulk.
9. Grease a 4-cup bowl, sprinkle with regular flour, place one-third of dough in the bowl, turn and shake bowl until dough is smooth.
10. Pour dough in a greased ovenproof pie plate.
11. Do the same with the other two parts of the dough.
12. Bake in a preheated 450u0b0 oven for about 45 to 50 minutes.
13. Remove from the oven and place loaves on a wet cloth and cover.
14. The crusts will be soft.
15. Makes 3 loaves.
16. Portugal.

allpurpose, active dry yeast, water, salt, water, white corn meal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=132592 (may not work)