300 g. a-p flour
100 g. corn flour (masa)
2 large eggs
1/4 c. EVOO
1 1/2 T. honey
7 g. yeast
15 g. salt
1 c. water
Stir together dry ingredients thoroughly. Add liquid ingredients and eggs, and mix together until it forms a single mass – a few minutes in my stand mixer.
Place dough in bowl and cover bowl with plastic wrap. Allow to rise for about an hour and a half, then take out and knead gently, adding more flour as necessary to prevent the dough from sticking to one’s hands.
Shape into a round and place on a floured baking sheet. Preheat oven to 375. Allow bread to rise on the stovetop or other warm place for about 45 minutes before placing into oven.
Bake for 30 minutes, then check for doneness by tapping bottom. If it sounds hollow, it’s finished in the oven. Remove from oven and allow to cool, on a rack and covered by a teatowel, for at least an hour.