Adapted from Carla Azevedo and many Portuguese Moms. This is the traditional bread of northern Portugal but it is enjoyed all over. This richly dense bread has a fantastic crusty shell. It is traditionally served with Portugal's national dish, Caldo Verde (Creamy Potato and Kale Soup), but I enjoy it on its own with butter or dipped in olive oil. Enjoy! Note: This recipe calls for corn flour which shouldn't be confused with cornstarch. You can find corn flour in most grocery, bulk or health food stores. Makes: 2 small loaves Ingredients: 1 1/4 cups fine yellow cornmeal 2 teaspoons salt 1 1/4 cups boiling water 1 teaspoon granulated sugar 1 cup lukewarm water, divided 1 tablespoon active dry yeast 3 cups all-purpose flour 1 teaspoon olive oil 1/2 cup white corn flour Directions: 1. In a large bowl, combine the cornmeal and salt. Add the boiling water and stir until smooth. Let cool for 10 minutes until lukewarm. 2. Meanwhile, in a measuring cup, dissolve the sugar in a 1/2 cup lukewarm water. Sprinkle in the yeast and let stand for 10 minutes to active and get frothy. Stir the yeast vigorously with a fork and then stir it into the cornmeal mixture. 3. Gradually mix in the all-purpose flour, alternating with the remaining 1/2 cup lukewarm water until well combined. 4. Turn the dough out onto a floured surface and knead for 10 minutes or until the dough is smooth and elastic. 5. Gather the dough into a ball and place it in a large bowl, lightly greased with the olive oil. Turn the dough in the bowl to grease the entire surface of the dough. Cover bowl with a clean tea towel and let the dough rise in a draft free and warm place for 1 1/2 hours or until it doubles in bulk. 6. Punch the dough down. Split the dough in half and shape each piece into a round loaf. Roll each loaf in the white corn flour until well covered. Place the loaves on a parchment paper lined baking sheet that is large enough for both loaves to rise again and bake. Cover sheet with a clean tea towel and let the dough rise in a draft free and warm place for 45 minutes or until double in bulk. 7. At a half hour before baking, preheat the oven to 450F. Slash the top of each loaf to 1/4 inch deep. Bake the loaves in the middle rack for 30-40 minutes or until the loaves are deep golden brown and sound hollow when tapped on the bottom. Cool on a wire rack and serve.