1 1/2 cups of cornmeal
1 1/2 cups of flour
1 cup of wheat flour
1/2 cup of unsalted butter at room temperature
1/2 cup of milk
2 tablespoons of cinnamon
1 tablespoon of active dry yeast
1 teaspoon of ground cloves
4 eggs
1 1/2 cups of cornmeal
1 1/2 cups of flour
1 cup of wheat flour
1/2 cup of unsalted butter at room temperature
1/2 cup of milk
2 tablespoons of cinnamon
1 tablespoon of active dry yeast
1 teaspoon of ground cloves
4 eggs
1
In a stand mixer, beat the butter until light and fluffy
Add the cornmeal and beat for 3 minutes or until well combined
Beat in the egg yolks and mix well
2
Add the wheat flour, cornmeal, and yeast
Mix with a spoon
Beat the egg whites until stiff peaks form
Fold into the mixture
Mix gently
Divide the dough in half
In one part, add the cinnamon, cloves, and ground ginger
Mix well
3
Preheat the oven to medium temperature
Grease a 28x11 cm loaf pan
Divide the dough into two parts
Alternate placing spoonfuls of each mixture into the pan
4
Use a spatula to make circular motions to distribute the mixture evenly
Bake for 35 minutes or until a toothpick inserted in the center comes out clean
Let cool and serve.
