Portuguese Corn Bread (Broa)

In a small bowl combine yeast, sugar and 1/4 cup of the water; set aside.

In a large bowl stir together the remaining water, milk, salt, olive oil and cornmeal.

Add the yeast mixture to the cornmeal, stirring until combined.

Slowly add the flour, a little at a time, until you have a soft dough that is not too sticky to work with. Adjust more or less flour as needed.

Turn the dough out onto a floured surface and knead 5 minutes.

Place in a greased bowl, cover and let rise in a warm place for 1 hour or until double in bulk.

Punch dough down, knead for 5 minutes.

Grease a 9-inch round pie pan.

Form dough into a round loaf that will fit into the pan. Place in the pan and cover, allowing to rise again in a warm place until double in bulk (about 1 hour).

Preheat the oven to 350°F.

Bake for 40 minutes or until it sounds hollow when tapped.

Cool on a rack.