2 tablets of active dry yeast
1 cup of warm water
1 tablespoon of sugar
1 teaspoon of salt
1 cup of all-purpose flour
1 kg of cornmeal
1/2 cup of lard or vegetable shortening
6 cups of boiling water
7 cups of all-purpose flour
1/2 cup of cornmeal
2 tablets of active dry yeast
1 cup of warm water
1 tablespoon of sugar
1 teaspoon of salt
1 cup of all-purpose flour
1 kg of cornmeal
1/2 cup of lard or vegetable shortening
6 cups of boiling water
7 cups of all-purpose flour
1/2 cup of cornmeal
Fermento
Dissolve the yeast with the warm water and add sugar, salt, and 1 cup of all-purpose flour
Mix well and let it rest, covered, for about 30 minutes
Broa
After that time, place the yeast in a large bowl and add cornmeal, lard or shortening, and boiling water
Mix well and add more all-purpose flour
Beat with a wooden spoon
Cover again with a cloth and let it rise in a protected area until it doubles in volume, about 1 hour
Reduce the dough by taking out 1 cup of it
Place in a greased bowl dusted with cornmeal
Make 15 corn breads using 1 cup of raw dough for each one
Dust with cornmeal
Place in an ungreased baking dish dusted with cornmeal
Bake in a preheated oven (400°F) for about 60 minutes or until golden brown.
