Broa de Milho

Method

Mix the cornmeal, flour, salt and yeast together in a large bowl. Pour in the warm water and olive oil, then mix until a shaggy dough forms. Knead the dough for 10 minutes until smooth and elastic. Place in a oiled bowl, cover with a damp cloth, and leave to rise for 90 minutes until doubled in size. Shape the dough into a round loaf, place on a baking tray lined with baking parchment, and prove for 45 minutes. Score the top with a cross, spray with water, and bake in a preheated 220C oven for 35-40 minutes until golden brown and the loaf sounds hollow when tapped on the base. Cool on a wire rack before serving.