Native American Masa Bread

This traditional Native American Masa Bread recipe, made from simple ingredients comes together with minimal effort and doesn't require much work for a perfect slice that is best served with a drizzle of honey.

Ingredients and substitutions for Native American Masa Bread

• Flour: Plain or all purpose is best, unless you live in the UK where the protein level in bread flour is equivalent to plain in the US, so check your protein levels in your bread where you live.
• Masa Harina: Masa Harina is the dried corn flour for corn tortillas. This is most easily obtained in Mexican or Spanish stores, if not readily found in your supermarket.
• Yeast: Yeast doesn’t just help give our bread rise but also gives it that perfect bread crumb.
• Sugar and salt: The flavor boosters here add depth of flavor with sea or kosher salt and superfine or caster sugar working best to dissolve into the dough.

See recipe card for quantities.

How to make Native American Masa Bread:

Step 1: Flour and yeast: Stir together in a bowl and create a well.

Step 2: Wet ingredients: The water, sugar and salt are stirred together in a separate bowl and poured into the dry ingredients.

Step 3: Form the dough: Stir together and knead until smooth for 3 minutes. Cover and set aside to rise for 1 hour.

Step 4: Shape: Into your loaf and place onto the baking tray to rest for 50 minutes before baking until lightly golden.

Step 5: Serve: Slice once cooled, serving ideally with a little honey for breakfast or alongside a soup or stew for dinner!

FAQ’s for the best Native American Masa Bread

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Native American Masa Bread

Sylvie Taylor

Beautiful masa turns this bread into a warn inviting addition to a soup or stew or smeared with honey. This traditional Native American bread is one way to respect a culture who's cuisine we should all seek out.

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Prep Time 1 hour hr

Cook Time 50 minutes mins

Resting time 2 hours hrs

Total Time 3 hours hrs 50 minutes mins

Course Snack

Cuisine American

Servings 1 large loaf

Calories 188 kcal

Ingredients

  

1x2x3x

• 385 grams / 2 ¾ cups bread flour
• 7 grams / 2 ¼ teaspoons yeast 1 small packet instant yeast
• 500 milliliters / 2 cups warm water
• 14 grams / 1 tablespoon sugar
• 2 teaspoons sea salt
• 228 grams / 2 cups masa flour

Instructions

 

• Combine the flour, masa haina and yeast in a bowl, stir together and make a well in the center.
• In a separate bowl combine the water, sugar and salt and add to the flour.
• Stir until the mixture is smooth and form the dough.
• Knead on a floured surface for 3 minutes than place in a lightly greased bowl in a warm space until doubled in size, approximately 1 hour.
• Turn the dough onto a working surface and shape into your loaf.
• Place onto a round baking tray and allow to rest for 1 hour.
• Meanwhile, preheat the oven to 190ºC/375F.
• Bake in the oven for 50 minutes or lightly browned.
• Remove and allow to cool on a cooling rack.
• Slice and serve.

Video

Notes

• Flour: Plain or all purpose is best, unless you live in the UK where the protein level in bread flour is equivalent to plain in the US, so check your protein levels in your bread where you live.
• Masa Harina: Masa Harina is the dried corn flour for corn tortillas. This is most easily obtained in Mexican or Spanish stores, if not readily found in your supermarket.
• Make two smaller loaves: The original recipe states that you can make two loaves from this dough, though I prefer a large loaf so baked it according to the instructions below. If you prefer two smaller loaves than you only need to rest the loaves for 30 minutes and bake for 30 minutes each until golden.

From Ocbtracker

Nutrition

Calories: 188kcal

Keyword bread

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