Aztec Bread

 Super easy….

Mmm…ancient grains never tasted so good.  Get yourself some masa flour, (it is not the same as corn flour or corn meal, so don’t substitute.)  Masa is el cheapo.   A 5 pound bag is going to run you about $3.59.  It will last forever, and you can make other delicious treats with it like tamales and tortillas.

This bread has a faint corn flavor, much like a corn tortilla, but it is still great as grilled “cheese”, toast and sandwiches.   As you can see in the photo, our loaf didn’t last long enough for a photo.

• 1-1/2 cups lukewarm water
• 1 tsp  maple syrup (or sugar or agave)
• 1 packet of yeast
• 1 tbsp olive oil
• 1 tsp salt
• 3-1/2 cups bread flour
• 1/2 cup masa

1. In a large bowl, dissolve syrup/sugar in water, and add the yeast. Let this mixture sit until the yeast becomes foamy.
2. Add oil, salt, masa, and 3 cups of flour. Stir well.  Add the remaining 1/2 cup of flour as necessary, until the dough remains moist, but is not sticky.
3. Cover and let rise about an hour.  Dough should double in size.
4. Remove from bowl and knead on a floured surface. Form into a long-shaped loaf, and place on a cooking sheet. Let rise another hour.
5. Use a sharp knife to cut 3 lines in the top.  Preheat oven to 425, and bake for 20-25 minutes. Spray the outside of the loaf with water every 3 minutes for the first half of the cooking time to form a nice crust.

Pep talk: The idea of making your own bread may seem labor-intensive, but that’s all in your head. The bread does all the work for you while you spend 2 hours accomplishing other important things.  It is the ultimate multi-tasking task, as far as I’m concerned.  Once you see how easy it is, you’ll be making your own bread on a regular basis.

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