AuthorSteve Nubie
Masa Harina bread is a classic Mexican version of cornbread. It’s actually a batter bread which uses baking powder and baking soda as a rising agent instead of yeast. However, the bread doesn’t rise before baking but towards the end of the baking cycle in the oven.
You can make this bread from start to finish in your bread machines if it has a cake bread setting. If not, you can use a setting like a cookie dough setting or pasta dough setting. Those settings don’t have a rising cycle which will harden the bread before baking. Once you have prepared the batter in the machine you finish baking the bread in the oven.
Masa Harina goes great with any dish but is fantastic with chili, Mexican soups and cheeses or dipped into a mole or salsa. You can make it from start to finish in your bread machine using a cake bread setting, but we’re going to make the batter in the machine and finish the bread in the oven for a more traditional circular loaf shape.
Because baking powder and baking soda are used in place of yeast, this bread does not require a rising cycle. As a result, you should use a cookie dough cycle or pasta dough cycle o your bread machine to mix the batter. It the batter appears too dry, add a tablespoon of milk until you achieve the batter consistency. Once the batter is mixed, pour it into a 10-inch diameter, buttered cast-iron pan and finish in the oven.
Preheat oven to 350º Fahrenheit or 175 degrees Celsius.
Pour the ingredients into the bread pan of the baking machine and select the cookie dough cycle or the pasta dough cycle.
Melt 3 tablespoons of the butter in an oven-proof or cast-iron skillet over low heat. Remove from heat and pour in the batter from the bread pan.
Top with random corn kernels as an optional garnish. (Do NOT stir!) Bake at 350 degrees Fahrenheit or 175 degrees Celsius for 20 to 25 minutes or until light golden brown and toothpick inserted in center comes out clean.
Remove from oven and slice.
Ingredients
Directions
Preheat oven to 350º Fahrenheit or 175 degrees Celsius.
Pour the ingredients into the bread pan of the baking machine and select the cookie dough cycle or the pasta dough cycle.
Melt 3 tablespoons of the butter in an oven-proof or cast-iron skillet over low heat. Remove from heat and pour in the batter from the bread pan.
Top with random corn kernels as an optional garnish. (Do NOT stir!) Bake at 350 degrees Fahrenheit or 175 degrees Celsius for 20 to 25 minutes or until light golden brown and toothpick inserted in center comes out clean.
Remove from oven and slice.
If you’re ever tempted to try it again, try doubling the ingredients to fit the Zoj.
Steve
this recipe is too small for my Zojurushi machine – so part of it is really dark and will have to be cut off. The rest is ok. Tastes a lot like masa – but that is kind of to be expected. The bottom seemed either too dense or not fully cooked. Thanks for the idea, probably won’t make it again but we will certainly eat this with butter and jam.