Portuguese Corn Bread

Instructions

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 all-purpose flour in a large bowl, add yeast mixture and 2 cups warm water, mix and knead for about 5 minutes.
3. Cover the dough and let it rise until it doubles in bulk.
4. Bring 2 cups water and salt to a boil.
5. Pour boiling water over cornmeal flour and mix very quickly.
6. Cool the mixture.
7. Make a well in the yeast mixture, add the cornmeal mixture, and 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 flour, place one-third of the dough in the bowl, turn and shake until the dough is smooth.
10. Pour dough into a greased ovenproof pie plate.
11. Repeat with the other two parts of the dough.
12. Bake in a preheated 450°F oven for about 45 to 50 minutes.
13. Remove from oven and place loaves on a wet cloth and cover.
14. The crusts will be soft.