This next recipe is also from my Grandmother, Teodora, and is a classic bread recipe. I’m really happy with how it turned out, and it was pretty simple to make!
Yields: 2 loaves
1 packet active dry yeast
1 tablespoon granulated sugar
3 1/2 cups water, cold and warm
2 cups white corn meal
1/2 tablespoon salt
5 cups all-purpose flour
1) In a small bowl, lightly whisk yeast and sugar in 1 cup warm water. Set aside for 10 minutes to allow the yeast to become foamy.
2) In a large bowl, mix 1/2 cup cold water with corn meal. Separately, boil 1 1/2 cups water with salt. When it reaches a boil, remove from stove and stir into corn meal until no water remains. Allow to cool. Add yeast mixture and flour, mix and begin kneading dough for approximately five minutes. Add remaining 1 1/2 cups warm water and add flour as needed. The dough should fall softly when picked up.
3) Cover bowl tightly with plastic wrap and place in a dry and room-temperature area. Allow dough to rise for 1 1/2 hours.
4) Preheat oven to 510° and grease two circular bread pans. Separate dough into two round loaves and bake for 40 minutes. Lower temperature to 300° and bake for another 10-15 minutes, until golden brown.