3 tablets of active dry yeast for bread
2 cups (scant) of water, approximately
2 cups (scant) of all-purpose flour, approximately
500g of cornmeal
1 and 1/2 cups (scant) of unsalted butter, softened
3/4 cup (scant) of granulated sugar
2 eggs
1 pinch of salt
Drops of vanilla essence
2 egg yolks for brushing
3 tablets of active dry yeast for bread
2 cups (scant) of water, approximately
2 cups (scant) of all-purpose flour, approximately
500g of cornmeal
1 and 1/2 cups (scant) of unsalted butter, softened
3/4 cup (scant) of granulated sugar
2 eggs
1 pinch of salt
Drops of vanilla essence
2 egg yolks for brushing
Combine yeast with half the warm water and add 1/2 cup (scant) of all-purpose flour
Let it rest for 15 minutes
Add the remaining butter, sugar, eggs lightly beaten, the remaining water, salt, and cornmeal in batches, stirring well after each addition
Gradually incorporate the remaining flour until a soft dough forms
Let the dough rise, covered with a cloth, until it has doubled in volume
Divide the dough into two parts, shape into loaves, and place them in a small cake pan with a hole
Brush with egg yolks, sprinkle the surface with a little cornmeal, and let it rise again for 15 minutes
Bake in a medium preheated oven until golden brown.
