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Portuguese Cornbread (Broa)

2 packages (2 Tbs, 30 ml) active dry yeast
2 cups sifted stone-ground yellow cornmeal
1+1/2 cups (375 ml) lukewarm water
1 cup (250 ml) milk, scalded and cooled to lukewarm
2 Tbs (30 ml) corn or vegetable oil
2 tsp (10 ml) salt
5 to 6 cups (1.25 - 1.5 L) sifted all-purpose flour

Combine the yeast and half the cornmeal in a large mixing bowl. Add
1/2 cup (125 ml) water and beat until smooth. Allow to rise in a warm
spot until doubled in bulk, 30 to 45 minutes. Stir the mixture to
deflate it, and add the remaining water, milk, oil, salt, and the
remaining cornmeal. Stir to combine. Add enough of the flour, 1 cup
(250 ml) at a time, to make a soft but workable dough, usually about 5
cups (1.25 L). Turn onto a well-floured surface and knead vigorously
for 5 minutes, until the dough is smooth and elastic. Shape into a
ball and place in a greased bowl, turning it so as to cover all sides
lightly with grease. Cover with a clean cloth and allow to rise until
double in bulk, about 1 hour. Punch the dough down and knead on a
well-floured surface for 5 minutes. Replace in the bowl, allow to
double in bulk again, then knead for 5 more minutes. Divide the dough
in two and form into round balls. Place on a greased baking sheet or
in individual greased cake pans and allow to double in bulk again.
Place a shallow pan of water in the bottom of the oven and preheat to
500F (260C). Place the loaves in the center of the oven and bake for
15 minutes. Reduce the oven temperature to 400F (200C) and bake an
additional 15 minutes. Once the loaves are browned and produce a
hollow sound when thumped, remove to cooling racks. Makes 2 loaves.