Portuguese Cornmeal White Bread Pão A Moda De Sao Miguel Recipes

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PORTUGUESE CORNMEAL WHITE BREAD (PãO A MODA DE SAO MIGUEL)



Portuguese Cornmeal White Bread (Pão a Moda de Sao Miguel) image

Categories     Bread     Bake     Cornmeal     Gourmet

Yield Makes 2 (8-inch) round loaves

Number Of Ingredients 8

1 envelope active dry yeast (2 1/2 teaspoons)
1 tablespoon sugar
2 cups warm water (105°F-115°F)
1/2 stick (1/4 cup) unsalted butter, melted and cooled
2 1/2 teaspoons salt
1/2 cup white cornmeal plus additional for sprinkling
5 1/2 to 6 cups all-purpose flour
2 tablespoons milk

Steps:

  • Stir together yeast, sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, 5 to 10 minutes.
  • Add remaining 1 3/4 cups water, 2 tablespoons butter, salt, cornmeal, and 5 1/2 cups flour, then stir until mixture forms a dough.
  • Turn dough out onto a lightly floured surface and knead, adding just enough flour to keep dough from sticking, until smooth and elastic, 8 to 10 minutes.
  • Transfer dough to a large buttered bowl and brush top with some of melted butter. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.
  • Brush 2 (9-inch) metal pie plates with remaining butter and sprinkle with cornmeal.
  • Turn dough out onto floured surface and knead briefly, 3 or 4 times, to remove air. Halve dough and form each half into a 5-inch ball, then put in pie plates (do not flatten). Cover with kitchen towel and let rise until doubled in bulk, about 1 hour.
  • Preheat oven to 350°F. Brush loaves with milk and cut a 1/4-inch-deep X in top of each with a sharp knife. Bake in middle of oven until loaves are golden brown and bottoms sound hollow when tapped, 55 to 60 minutes. Transfer loaves to a rack and cool.

PORTUGUESE SWEET BREAD - PAO DOCE



Portuguese Sweet Bread - Pao Doce image

I found this recipe when I was looking for recipes to be posted for ZWT5. It is from the New Betty Crocker International Cookbook. So soft and light!

Provided by Leahs Kitchen

Categories     Yeast Breads

Time 4h35m

Yield 2 loaves, 10-12 serving(s)

Number Of Ingredients 10

2 tablespoons active dry yeast
1/4 cup warm water
1 cup lukewarm milk (scalded, then cooled)
3/4 cup sugar
1 teaspoon salt
3 eggs
1/2 cup butter, softened
5 -6 cups all-purpose flour
1 egg (for glaze)
1 teaspoon sugar (for glaze)

Steps:

  • Dissolve yeast in warm water in a large bowl.
  • Stir in milk, 3/4 cup sugar, 3 eggs, salt, margarine or butter, and 3 cups of flour.
  • Beat until smooth.
  • Stir in enough of the remaining flour to make the dough easy to handle.
  • Knead dough on a lightly floured surface until smooth and elastic - about 5 minutes.
  • Place in a greased bowl and let rise in a warm place until it is double in size - about 1 to 1 1/2 hours.
  • Punch down dough and divide in half.
  • Shape each half into a round slightly flat loaf.
  • Place each loaf into a well greased round 9" x 1 1/2" pan.
  • Cover and let rise until double (a/b an hour).
  • Heat oven to 350°F.
  • Beat 1 egg and brush over tops of loaves.
  • Sprinkle with 1 teaspoon of sugar.
  • Bake until loaves are golden brown, about 35-45 minutes.

Nutrition Facts : Calories 420.6, Fat 12.8, SaturatedFat 7.1, Cholesterol 102.2, Sodium 356.8, Carbohydrate 65.4, Fiber 2.3, Sugar 15.6, Protein 10.8

PORTUGUESE CORNMEAL BREAD



Portuguese Cornmeal Bread image

This deceptively simple loaf is inspired by the Portuguese bread known as pao de milho or broa. Sprinkling the top of the bread with water just before baking creates steam and ensures a crisp, toothsome crust.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 17h30m

Yield Makes one 9 1/2-inch round loaf

Number Of Ingredients 8

1 1/2 cups fine yellow cornmeal, preferably stone-ground, plus more for sprinkling
1 1/2 cups boiling water
5 cups unbleached bread flour, plus more for sprinkling
2 tablespoons kosher salt
2 tablespoons sugar
1/4 teaspoon active dry yeast (not rapid-rise; from one 1/4-ounce envelope)
1 1/3 cups ice-cold water
Extra-virgin olive oil, for brushing, proofing, and shaping

Steps:

  • In a medium bowl, stir togethercornmeal and boiling water. Placebowl in an ice-water bath and letstand, stirring mixture a few times,until cold to the touch, about 10minutes. In a large bowl, whisktogether flour, salt, sugar, andyeast. Make a well in dry mixtureand add cornmeal mixture andcold water. Stir until a wet doughforms and no dry flour remains.Cover bowl with plastic wrap andlet rise at room temperature untildough quadruples in volume andtop appears bubbly, at least 12 hoursand up to 18 hours.
  • Brush the bottom and sides of a 4-to-5-quart Dutch oven (about 9 1/2 inches in diameter), preferably enameled cast iron, with oil. Sprinkle generously with cornmeal and flour to ensure an even coating. With lightly oiled hands, punch down dough, pour out onto a clean work surface, and shape into a ball. Transfer to Dutch oven; lightly sprinkle top with more cornmeal and flour. Cover Dutch oven with plastic wrap and letrise at room temperature until doubled in volume, 1 1/2 to 2 hours.
  • Preheat oven to 500 degrees with rack in lower third. Using the tip of a sharp knife, slash top of dough in a few places to a depth of 1 inch. Lightly sprinkle top of dough with water. Cover Dutch oven with lid, transfer to oven, and reduce temperature to 450 degrees. Bake until bread is puffed and brown, 45 minutes. Uncover and continue baking until a thermometer inserted into center of loaf registers 190 degrees to 200 degrees, about 15 minutes more. Let cool in Dutch oven on a wire rack 15 minutes, then turn bread out onto rack and let cool completely, about 2 hours, before slicing and serving. (Or store, unsliced and wrapped in parchment-lined foil at room temperature up to 3 days, or sliced and frozen up to 3 months.)

PAO DE MILHO ( PORTUGUESE CORNBREAD )



Pao De Milho ( Portuguese Cornbread ) image

Posted in response to a request. I've made this once, and it was fantastic (personally, I made the one big loaf, not the two small ones). Apparently, this bread is traditionally very dense; if you want yours heavier, the amount of cornmeal should be increased and the amount of flour decreased. I like it this way, though. And, it's great toasted!

Provided by Lennie

Categories     Yeast Breads

Time 3h40m

Yield 2 loaves

Number Of Ingredients 8

1 1/4 cups fine white cornmeal
2 teaspoons salt
1 1/4 cups boiling water
1 teaspoon granulated sugar
1 cup lukewarm water, divided
1 tablespoon active dry yeast (or 1 15 mL pkg)
3 cups all-purpose flour
1/2 cup white cornflour (approx. measure) or 1/2 cup yellow cornflour (approx. measure)

Steps:

  • Please note that the corn flour in this recipe is NOT cornstarch; you should be able to find corn flour at your grocery store in either the aisle where flour is sold, or in the aisle where ethnic foods are sold.
  • In a large mixing bowl, mix the cornmeal and salt together, then add the boiling water and stir until smooth.
  • Let this cool until mixture is lukewarm (should take about 10 minutes).
  • Meanwhile, in a measuring cup, dissolve the sugar in 1/2 cup of the lukewarm water and sprinkle in the yeast; let stand for 10 minutes.
  • Now rapidly whisk the yeast mixture with a fork and then stir into the cornmeal mixture.
  • A bit at a time, mix in the all-purpose flour, stopping a few times to slowly add in the remaining 1/2 cup lukewarm water; blend this mixture well, until completely combined.
  • Turn this mixture out onto a well-floured surface and knead until elastic and all ingredients are well blended; this will likely take about 10 minutes.
  • If you need to -- and only if you NEED to -- add a bit more flour; you will likely need to if your kitchen is at all humid, as that can keep the dough a little sticky.
  • When smooth and elastic, gather the dough into a ball.
  • Lightly grease a fairly large mixing bowl and put the dough into bowl, turning dough so it is greased all over.
  • Cover bowl with a clean tea towel, place in a draft-free area (try the top of your fridge, or inside your oven -- not turned on of course) and let dough rise until doubled in bulk, which should take about 90 minutes.
  • Now punch down the dough and shape it into either one round loaf or two small ones; have ready a well greased baking sheet or a well greased pie plate.
  • Roll the loaf (loaves) in corn flour until well covered, then, if you've made the two small loaves, place on baking sheet, or if you've prepared just the one large loaf, place on pie plate.
  • Cover with clean tea towel and let rise in a draft-free place for 45 minutes, or until doubled in size.
  • Sprinkle with additional corn flour just before baking.
  • Bake bread in preheated 450F oven for 30 to 40 minutes, or until loaves sound hollow when tapped on bottom; they should be golden brown and crusty on top.
  • Transfer to wire racks and wait impatiently for them to cool.

Nutrition Facts : Calories 1091.7, Fat 6.2, SaturatedFat 0.9, Sodium 2368.5, Carbohydrate 228.8, Fiber 14.4, Sugar 3.3, Protein 30

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