One-fourth cup plus one tablespoon of cornstarch
One cup of warm milk
Two packets of active dry yeast
Four cups of all-purpose flour
Half teaspoon of salt
Two eggs
A pinch of nutmeg
Grated zest of half a lemon
One-half cup of melted butter or margarine
One-third cup of candied fruits
One egg yolk, beaten
14 Pascough bread crumbs
One-fourth cup plus one tablespoon of cornstarch
One cup of warm milk
Two packets of active dry yeast
Four cups of all-purpose flour
Half teaspoon of salt
Two eggs
A pinch of nutmeg
Grated zest of half a lemon
One-half cup of melted butter or margarine
One-third cup of candied fruits
One egg yolk, beaten
14 Pascough bread crumbs
In a bowl, mix one tablespoon of cornstarch and warm milk
Let it sit for 5 minutes until the surface starts to foam
Elegantly mix in the yeast and let it rest for 5 minutes or until the surface starts to foam again
Mix delicately and set aside
Meanwhile, sift together flour and salt
Beat eggs in a small bowl with the remaining cornstarch, nutmeg, and lemon zest
Add the yeast mixture and pour over the flour mixture
Add melted butter or margarine and candied fruits
Mix well and place on a floured surface
Knead until elastic, adding more flour if necessary
Let it rest for 30 minutes in a protected area
Grease a round baking dish of 25 cm diameter
Lower the dough and divide into four equal parts
Make a ball with each part
Place one next to the other in the prepared dish, letting it rest for another 30 minutes
Preheat the oven at moderate temperature (180°C)
Baste the bread with beaten egg yolk and bake on the lower rack of the oven for 30-40 minutes
Remove from the oven and let it cool on a wire rack
If desired, tie around with a red ribbon, finished by a knot
Place Pascough bread crumbs in the center.
