Recipe by Sharlene~W
A no-knead bread made with fine yellow cornmeal. From Cooking Light Magazine.
Top Review by Meredith C-ville
Instead of AP flour, I used 1 cup regular bread flour and 1 cup whole wheat bread flour. I used only 1 T sugar because I wanted to be sure there would be no sweetness. I had powdered milk to use up so I put the appropriate amount for 2 cups in with the dry ingredients. I started mixing the wet ingredients using only 1 cup of water, and added that to the dry. Then I ended up only needing to add about another quarter cup to get a bread-dough-like consistency. Even though this says no-knead, I kneaded anyway and then also baked it in a loaf pan. It makes a nice change from normal cornbread, with a slightly different flavor from the masa, and really good with chili and cheese. I will make it again soon.
- 2 cups all-purpose flour
- 2 cups masa harina
- 2 tablespoons sugar
- 1 1⁄2 teaspoons salt
- 2 1⁄4 teaspoons fast rise yeast (1 pkg)
- 2 cups warm milk (100 to 110 F)
- 6 tablespoons butter, melted
- 2 large eggs, lightly beaten
- cooking spray
Directions See How It's Made
- Combine flour, masa, sugar, salt and yeast in a large bowl.
- Add milk, butter and 2 eggs, stirring until smooth.
- Spread dough into a 13- x 9-inch baking pan coated with cooking spray.
- Cover with plastic wrap and let rise until doubled in size--about 1 hour.
- Preheat oven to 375°F.
- Bake for 25 minutes or until bread is done.
- Cool in pan for 5 minutes before serving warm.