Masa-Honey Toasting Bread

MIX: 30 MIN | BULK FERMENTATION: 1 1⁄2 HOURS | SHAPE: 5 MIN | 2ND RISE: 1–1 1⁄2 HOURS | BAKE: 45 MIN

TIME: ABOUT 4 1/2 HOURS

This aromatic bread is made with a combination of bread flour and masa harina, which gives it a wonderful corn-y flavor. The thin, crispy crust yields to a moist, tender crumb, and, as the name suggests, it’s especially good toasted. While we find it easiest to make this dough in a stand mixer, it can also be made by hand; just be mindful of the amount of flour added during kneading so that the nice tender crumb you’re going for doesn’t become too dense.

MAKES 1 LOAF

THE KING ARTHUR BAKING COMPANY BIG BOOK OF BREAD: 125+ Recipes for Every Baker. Jessica Battilana, Martin Philip, and Melanie Wanders

• 320 grams (2 2⁄3 cups) unbleached bread flour, plus more for dusting

• 163 grams (1 3⁄4 cups) masa harina, divided

• 12 grams (2 teaspoons) fine salt

• 6 grams (2 teaspoons) instant yeast

• 368 grams (1 1⁄2 cups plus
  2 tablespoons) warm milk (see Temperature, page 25), whole preferred

• 84 grams (1⁄4 cup) honey

• 57 grams (4 tablespoons) unsalted butter, at room temperature

MAKE ThE DOUGH: In a stand mixer bowl, combine the flour, 140 grams (1 1⁄2 cups) of the masa, the salt, yeast, milk, honey, and butter. Using the dough hook attachment, mix on medium-low speed until a cohesive, stiff yet tacky dough forms, 1 to 2 minutes. Cover and let dough rest for 20 minutes.

Mix the dough on medium-high speed until the dough smooths out and slightly bounces back when pressed with a floured finger, about 5 minutes. Cover and let the dough rise at room temperature until puffy though not necessarily doubled in size, about 11⁄2 hours.

Grease an 8 1⁄2 × 4 1⁄2-inch loaf pan with pan spray.

SHAPE THE DOUGH AND LET IT RISE: Lightly flour a work surface,
then use a plastic bowl scraper to ease the dough out of the bowl onto the work surface. Gently deflate the dough and then press it into a 12 × 8-inch rectangle. Shape the dough into a log by bringing the short sides toward the center, overlapping them slightly. Flatten the dough into an even layer, and then, starting from the top, gently roll the dough toward you to form a log (see Shaping, page 34) and pinch the seam to seal.

Spread the remaining 23 grams (1⁄4 cup) masa on a rimmed baking sheet in an even layer. Wet a clean kitchen towel, then wring it out; it should still be pretty damp. Roll the shaped log of dough over the damp towel, then into the masa, turning to coat. Place the dough seam side down in the prepared pan. Decoratively score the top of the loaf with a sharp knife or baker’s lame, if desired (see Scoring, page 46). Cover and let the loaf rise at room temperature until it crowns about 1 to 11⁄2 inches above the rim of the pan (see Proofing, page 44), 1 to 1 1⁄2 hours.

Toward the end of the rising time, preheat the oven to 375 ° F.

BAKE: Bake until the loaf is deep golden brown and the internal temperature is at least 195°F, about 45 minutes.

Remove the loaf from the oven and immediately turn it out of the pan and onto a rack; doing this right away helps the bread come out of the pan easily
and preserves the crust. Let cool completely before slicing. (For storage information, see Storing Bread, page 123.)

Excerpted from THE KING ARTHUR BAKING COMPANY BIG BOOK OF BREAD: 125+ Recipes for Every Baker. Copyright @ 2024 by Jessica Battilana, Martin Philip, and Melanie Wanders. Photography Copyright © 2024 by Ed Anderson. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

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