Portuguese Corn Bread

I had seen this recipe and variations of it for a traditional yeasted Portuguese cornbread in a couple of different bread cookbooks and I thought it would adapt well to the no knead method.

1 cup masa harina
1/2 cup of polenta
2 1/2 cups of all purpose flour
2 tbl olive oil
2 tsp salt
1/4 tsp of active yeast
2 cups warm water

Polenta to dust the loaf

Add all the dry ingredients to a bowl and mix. If you prefer a smoother texture to your bread omit the polenta and substitute an equal amount of additional masa.

Add the olive oil and then the warm water and mix until it just comes together to form a soft dough.

Allow to proof in a warm place for 12-18 hours.

Dust a board with polenta,remove and flatten the dough slightly and then fold the edges into the center to form a round loaf. Dust the whole outside with polenta to keep it from sticking. Place in a bowl the right size to help the loaf keep its shape, seam side down, and allow to rise for 2 hours covered with a towel. I put the towel in the bottom of the bowl which make it easier to turn the loaf out when you bake it.

Preheat the oven to 500° and place a covered dutch oven while the oven is preheating. Allow to heat for 20-30 minutes.

Once the post is hot remove the lid and turn the loaf into the pan and cover. Bake for 30 minutes.

Reduce the heat to 400, remove the lid to the pot and bake an additional 15 minutes or until the loaf is a nice golden brown.

Remove from the pot and cool on a wire rack.