Easter Bread, regional of Santo Tirso

In these bread, saffron will give a wonderful taste and aroma.

Ingredients:
• 1 teaspoon of fennel
• 1 tablespoon of salt
• 1 stick of cinnamon
• 1.6 kg of wheat flour
• 125 g of melted butter
• 2 cloves
• 2 eggs
• 400 g white corn flour
• 600 ml of water
• 600 g of sugar
• 75 g of baker's yeast
• 0.5 g of saffron

How to make:
1 - Discard the yeast in a little lukewarm water.
2 - Add 100 grams of wheat flour and let it rise a little, in a mild place.
3 - Bring 500 ml of water together with cloves, cinnamon, fennel, salt and saffron.
4 - Sift the cornmeal to a recepient and scald it with the water of the spices. Reserve.
5 - To the fermented mass, add the sugar and the eggs beaten, the melted butter and the rest wheat flour. Work the dough on the table, beating it.
6 - After well kneaded, put the dough to leaven for 4 hours, the bowl is completely wrapped in a blanket.
7 - After the yeast, put the broccoli and bring it to a plate, lined with cabbage leaves, sprinkled with flour. Sprinkle with flour as well.
8 - Cover again and let it rise.
9 - Bring the bread to the oven at 200 degrees.