Native American Masa Bread
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.
Servings 1 large loaf
Calories 188kcal
Ingredients
- 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.
Nutrition
Calories: 188kcal