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
- In a large bowl, dissolve syrup/sugar in water, and add the yeast. Let this mixture sit until the yeast becomes foamy.
- 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.
- Cover and let rise about an hour. Dough should double in size.
- 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.
- 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.