Aztec Bread

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There is nothing better than waking up to a hot loaf of bread fresh out of the oven on a Sunday morning. I love making my own bread so thanks to the Vegan Monologue for this absolutely delicious and easy recipe!

The secret ingredient to this bread is masa harina, which I have been using to perfect my homemade corn tortillas (post coming soon!) As my new blogger friend says, “masa harina gives this bread a faint corn flavor, much like a corn tortilla” and it is great for toast, French toast, sandwiches, etc. etc.!

Note: I use my Kitchen-Aid stand mixer for this bread but if you don’t have one, use your hands!

1 1/2 cups warm water
1 teaspoon sugar
1 packet of yeast
1 tablespoon sunflower oil
1 teaspoon salt
3 cups bread flour
1/2 cup masa harina

Dissolve sugar in water and add the yeast. Let this mixture sit until the yeast becomes foamy. Sift the flour into the bowl of the stand mixer and add the masa harina and salt. Add the oil, salt, and yeast mixture and mix until the dough comes together.  Cover and let rise about an hour, it should double in size.

Remove from bowl and knead on a floured surface. Cut the dough in half and form two loaves. Place on a baking sheet and let rise for another 30 minutes.

Use a sharp knife to cut 3 lines in the top each loaf.

Heat oven to 425 and bake for 20 to 25 minutes. Enjoy warm right out of the oven (or whenever!)

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