1/4 cup unsalted butter, melted
2 cups water
2 tablespoons cornstarch
1 tablespoon grated lemon zest
1 packet active dry yeast
5 cups all-purpose flour sifted
butter for brushing
1/4 cup unsalted butter, melted
2 cups water
2 tablespoons cornstarch
1 tablespoon grated lemon zest
1 packet active dry yeast
5 cups all-purpose flour sifted
butter for brushing
Melt the butter with the water in a saucepan
Pour into a large bowl, add the cornstarch and lemon zest, and mix well
When the mixture has cooled slightly, sprinkle the yeast over it and stir until dissolved
Add two cups of sifted flour and mix well
Add the remaining flour
Place the dough on a floured surface and knead well
If too sticky, add more all-purpose flour
Place the dough in the bowl and brush with melted butter
Cover and let rise until doubled in size
Punch down the dough, then divide it into two parts
Roll each part into a rectangle and shape into a roly-poly
Tighten the ends securely and place each into two 9x5-inch loaf pans
The dough should only fill half of each pan
Let rise again until doubled in volume
Bake in a moderate oven (170°C) that has been preheated for 45 minutes, or until the loaves are golden brown and release from the sides of the pans.
