Broa (Portuguese Cornbread)

Heat Milk Mixture: In a small saucepan over medium heat, gently warm the milk until it just begins to simmer. (3 minutes)

Dissolve Butter and Sugar: Whisk in the butter and 2 teaspoons of sugar until melted and dissolved. (1 minute)

Incorporate Cornmeal: Gradually whisk in the cornmeal until the mixture thickens to a sauce-like consistency. Remove from heat and let cool to room temperature. (5 minutes)

Activate Yeast: In a small bowl, sprinkle the yeast and a pinch of sugar over warm water. Stir gently and let stand until the yeast softens and becomes foamy, about 5 minutes. (5 minutes)

Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. (1 minute)

Mix Dough: Add the yeast mixture to the flour mixture and mix on low speed. Slowly pour in the cooled milk mixture. Knead until a slightly dense dough forms. (8 minutes)

First Rise: Grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. (120 minutes)

Shape Dough: Punch down the dough and divide it into 2 equal pieces. Roll each piece into a boule (round loaf). (5 minutes)

Second Rise: Place the boules on a baking sheet lined with a silicone mat or parchment paper. Sprinkle the tops with flour, cover with plastic wrap, and let rise until puffy, about 1 hour. (60 minutes)

Preheat Oven: Preheat the oven to 500 degrees F (260 degrees C). Place an oven-safe pot filled with 4 to 5 cups of water on the bottom rack of the preheating oven to create steam. (30 minutes)

Prepare Bread: Cut 4 shallow slits into the tops of each boule in a cross pattern. (2 minutes)

Bake: Bake in the preheated oven for 10 minutes. Spritz the tops with water from a spray bottle. Reduce oven temperature to 400 degrees F (200 degrees C) and continue baking until the crusts are a deep golden brown, about 20 minutes. (30 minutes)

Cool: Remove the breads from the pan and let cool on a wire rack for at least 20 minutes before slicing and serving. (20 minutes)