An Easy No-knead Recipe for Pao De
Milho is from Nancy Baggetts
Wonderful New Cookbook, Kneadlessly
Simple: Fabulous, Fuss-free,
No-knead Breads. The Large,
Homespun Loaf Has a Mild,
Go-with-anything Flavor and a
Delightful Crusty-chewy Top. It Has
a Finer, Moister Crumb Than Most
Cornbreads, the Result of the
Cornmeal Being Combined with
Boiling Water and Turned into a
Mush First. This Simple, Seemingly
Unimportant Step Makes a Big
Difference in Taste, Too: Due to
Chemical Changes That Occur as the
Cornmeal Begins to Cook, the Bread
is Noticeably Mellow and Sweet,
Even Though No Sugar is Added.
Serve It with Meals, Along with
Butter, Toast It, or Grill It and
Use in All Sorts of Hearty Meat,
Cheese, and Roasted Vegetable
Sandwiches. This Bread is Very Easy
to Make, but Due to the Slow Rise,
No Knead Method, You Must Start
This Bread a Couple of Days in
Advance.
