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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Although this bread contains yeast, it's more of a batter bread and requires no kneading. Masa harina, sometimes labeled corn flour, is the fine yellow cornmeal used to make corn tortillas. Ingredients:
2 cups all-purpose flour |
2 cups masa harina |
2 tablespoons sugar |
1 1/2 teaspoons salt |
1 package quick-rise yeast (about 2 1/4 teaspoons) |
2 cups warm 1% low-fat milk (100° to 110°) |
6 tablespoons butter, melted |
2 large eggs, lightly beaten |
cooking spray |
Directions:
1. Lightly spoon flour and masa into dry measuring cups; level with a knife. Combine flour, masa, sugar, salt, and yeast in a large bowl, stirring with a whisk. Add milk, butter, and 2 eggs; stir with a wooden spoon 1 minute or until smooth.
2. Spread dough into a 13 x 9-inch baking pan coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
3. Preheat oven to 375°.
4. Bake at 375° for 25 minutes or until bread is light golden brown and springs back when touched lightly in center. Cool in pan for 5 minutes before serving. Serve warm.
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