Pão de Milho

Method

Dissolve the fresh yeast in warm water and let it rest for 5 minutes until foamy. In a large bowl, combine the cornmeal, flour and salt, then make a well in the centre. Pour in the yeast mixture and olive oil, mixing until a shaggy dough forms. Knead for 10 minutes until smooth and elastic, then place in an oiled bowl, cover and leave to rise for 1.5 hours until doubled. Knock back the dough, shape into a round loaf, place on a baking tray lined with parchment, and leave to prove for 45 minutes. Score the top with a cross, spray with water, and bake at 200°C for 35-40 minutes until golden and hollow-sounding when tapped.