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.
Cooking Light DECEMBER 2004
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.
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.
Preheat oven to 375°.
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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