Tortilla Bread

1 tablespoon sugar
1 tablespoon active dry yeast
2 to 2 1/2 cups all-purpose flour
1 teaspoon salt

1 cup masa harina (corn flour for making tortillas; available in Latin markets and ethnic aisles of some supermarkets)

Heat 1 1/4 cups water to between 105 and 110 F. Pour warm water into a mixing bowl and stir in the sugar. Sprinkle the yeast over water and let stand for a few minutes.

Add 1 cup of the flour and the salt and stir until well-blended. Add the masa harina and stir again until well-blended. Add additional flour if necessary and knead thoroughly to make a firm, elastic, nonsticky dough.

Place dough in a lightly greased bowl, cover with a clean towel and let rise in a warm place for 1 1/2 to 2 hours or until fully doubled in size. Punch dough down, knead for a little bit, then shape it into a round loaf. Place loaf in a 10-inch-deep Dutch oven, slash top of loaf with a very sharp knife, cover and let it rise again until doubled in size. You can place 2 or 3 pieces of charcoal on lid to help it along.

Bake bread in oven over 10 pieces of charcoal with 18 pieces on top (about 400 F), for 30 to 35 minutes until nicely browned and crusty. Turn bread out of oven and let cool on a rack.

— Recipe courtesy of Ron Clanton, founder of Rogue Dutch Oven Cookers.


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