Sunday, August 7, 2011
Over the years I have made many types of Corn Bread. most of them are my own recipes. I fact most of the recipes on this blog are my own ,or a revamp of something I found and changed enough to make it mine. This recipe is right out of a book "Blue Corn and Chocolate" A book about old Mezzo American foods. In this recipe the unique flavor of the corn tortilla is captured in a leavened bread. It is a dense, crusty loaf, perfect for dunking in a bowl of chili or a thick bean soup.
It was simple to make, but it seemed to me it took longer to rise then others.
1 1/4 cup worm water ( 105° to 110°f)
1 tablespoon sugar
1 tablespoon active dry yeast*
2-2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup masa harina (corn tortilla flour)**
Pour the worm water in to a mixing bowl; stir in the sugar. Sprinkle the yeast over the water and let stand for a few minutes. Add 1 cup of flour and the salt and beat until well blinded. Add the masa harina and beat again until well blinded. Add the additional flour if necessary, and knead thoroughly, to make a firm, elastic, non-sticky dough. Place the dough in a lightly greased bowl, cover with a clean towel, and let rise in a worm place for 1 1/2 -2 hours or until fully doubled in size. Punch the dough down, knead for a little bit, then shape it into a round loaf. Place the loaf in a 10" deep dutch oven, Slash the top of the loaf with a very sharp knife, cover, and let it rise again until doubled in size. You can place 2 or 3 charcoals on the lid to help it along. Bake at 400°f 10 charcoals on the bottom, and 18 on top, for 30-35 minutes until it is nicely browned and crusty. Turn out and let cool on a rack.
* 1 packet, of a three packet of yeast is 1 tablespoon.
** Available in Latin American or Mexican groceries ,as well as some supermarkets.