You may not think you can lose weight while on a diet plan which includes portuguese cornbread but it is achievable. It is fundamental to not eat portuguese cornbread or other high calorie bread every day but in moderation.

For example, I allow myself rich food once per week. I eat a reduced calorie diet for 6 days of the week, say 1200 to 2000 calories a day, and then one day, I eat what I please – within reason of course.

I have been sticking to this diet for the last 4 weeks and it has helped me to lose 5 kilos. I have not increased my exercise plan or taken any vitamins or diet drinks. I have just been conscious of what I eat most days of the week and then eat whatever I like one day a week.

I also find it helps to have professional support when on a weight loss program and for that I registered with the Biggest Loser club. They have numerous tools to show you how to monitor your progress and reach your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat portuguese food. I never imagined|thought|believed I could lose 5 kilos while eating portuguese meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some portuguese food, I suggest|advise|propose you make portuguese cornbread which is one of my favourite|most admired|most adored|best loved portuguese recipes.

Portuguese Cornbread (Broa)

2 envelopes active dry yeast
2 cups sifted stone-ground yellow cornmeal
1 1/2 cups lukewarm water
1 cup milk, scalded and cooled to lukewarm
2 tablespoons corn or vegetable oil
2 teaspoons salt
5 to 6 cups sifted all-purpose flour

Combine the yeast and half the cornmeal in a large mixing bowl. Add 1/2 cup of the 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 at a time, to make a soft but workable dough, usually about 5 cups. 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 500 degrees F. Place the loaves in the center of the oven and bake for 15 minutes.

Reduce the oven temperature to 400 degrees F 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.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.