1 3/4 cups of water
1/2 cup of cornmeal
2 tablespoons of salt
2 tablespoons of butter or margarine
1/3 cup of honey
1/2 cup of warm water
1 tablespoon of active dry yeast for bread or 1 instant yeast packet for bread
4 to 5 cups of all-purpose flour
1/2 kilogram of mozzarella cheese, cut into 1 cm cubes
1 3/4 cups of water
1/2 cup of cornmeal
2 tablespoons of salt
2 tablespoons of butter or margarine
1/3 cup of honey
1/2 cup of warm water
1 tablespoon of active dry yeast for bread or 1 instant yeast packet for bread
4 to 5 cups of all-purpose flour
1/2 kilogram of mozzarella cheese, cut into 1 cm cubes
Mix the water with the cornmeal, salt, and butter (or margarine) in a pot
Heat it over medium heat, stirring constantly, until it starts to thicken
Remove from heat and let cool slightly
Add the honey and let it cool down to room temperature
Mix the warm water with the yeast in a large bowl
Add the cornmeal mixture and mix well
Gradually add the all-purpose flour, mixing until you get a firm dough
Knead the dough on a floured surface for 5 minutes, until it becomes smooth and elastic
Place the dough in an oiled bowl
Cover and let rise in a protected area for about 1 hour
Grease two round cake pans of 20 to 22 cm diameter with butter or margarine
Divide the dough into two equal parts and shape into two round loaves
Place the loaves in the prepared pans and let rise for another hour
Bake in a moderate oven (180°C) for about 45 minutes, or until golden brown
Remove from the oven and let cool
Serve warm.
