Broa

Instructions

1. In a bowl, mix the cornmeal, flour, sugar, salt and aniseed.
2. Dissolve the yeast in the lukewarm milk, then add it to the mixture along with the egg and soft butter.
3. Knead for 8 to 10 minutes until you have a soft, smooth dough, slightly sticky. Add a little flour if it stays too wet.
4. Cover and leave to rise for 1 hour in a warm place, until the dough has doubled in volume.
5. Shape into a ball and place it in a buttered round tin or ovenproof dish. Leave to rest for 20 minutes.
6. Preheat the oven to 200 °C. Bake for 40 to 45 minutes, until the crust is well golden and the loaf sounds hollow when tapped.
7. Let it cool on a wire rack before slicing.