לחם תירס פורטוגזי

מצרכים

• 450 g (16 oz) white bread flour
• 225 g (8 oz) fine corn meal
• 250 g (8 oz) lukewarm water
• 150 g (5 oz) lukewarm milk
• 2 tbsp olive oil
• 2 tsp dried yeast
• 1½ tsp salt

אופן ההכנה

1. Add the dried yeast to the water, mix and leave for 10 minutes.
2. Add half the corn meal and about ½ cup of the white flour into a bowl. Add the yeast/water and mix to a batter.
3. Cover and leave in a warm place for 30 minutes.
4. Add the milk and the remaining corn meal, Mix well.
5. Add the remaining flour, the oil and the salt. Mix well to a soft dough.
6. Knead for 10 minutes until smooth and elastic.
7. Place the dough in a lightly-oiled bowl, cover and leave in a warm place until the dough has about doubled in size.
8. Turn out the dough, knock back and knead for 2 minutes.
9. Shape into a ball and place on a baking tray which has been dusted with corn meal. Flatten the ball slightly and dust with corn meal.
10. Cover with an upturned bowl and leave in a warm place for about an hour or until the dough has doubled in size.
11. Bake at 210°C/410°F fan oven 230°C/450°F normal oven for 10 minutes. Turn the temperature down to 170°C/340°F fan oven 190°C/375°F normal oven and bake for a further 20-25 minutes until golden.
12. Transfer to a wire rack to cool.
13. Notes
14. For a slightly crunchier loaf replace half the cornmeal with polenta. You can make this dough into rolls too!