Knott’s Berry Farm’s Masa Harina Bread

Many years ago when I was married, I found in Victoria’s gift shop I a cool cookbook called “Knott’s Berry Farm Cookbook.”


One of the recipes in it that I got it for was unique Masa Harina Bread.

It’s a combination between a yeast bread but it tastes like tamales or like corn tortillas.

This unique bread has two cups of Masa Harina and two and a half cups of flour in it.

The bottom of each greased pan has one tablespoon of cornmeal sprinkled on it to give the bottoms of the bread kind of a crusty bottom like on French bread.


I hope you like this unique brand as much as I do. Make one for yourself and give another way to surprise your friend or family.


2-1/2 cups flour
1 package dry yeast = (2-1/4 teaspoons active dry yeast)
1 tbsp sugar
1 teaspoon salt
2 cups warm water
2 cups masa harina
2 tablespoons cornmeal

In a large mixer combine the flour, yeast, sugar and salt. Add the water and beat at low speed of an electric mixer with a paddle attachment for one minute.


Beat at level 2 in your Kitchen Aid mixer or by hand for 3 minutes.

Add the masa harina and mix thoroughly. Turn out onto a floured pastry board, and knead only for five minutes, or you can let the mixer do that if you have a KitchenAid mixer.

Shape into a ball and let it rise in a greased bowl with a clean kitchen towel covering the loaves for about 1-1/2 hours, or until doubled in bulk.


Punch down and divide the dough ball and half. Cover and let it rise another 10 minutes. Shape and it to Lowe’s and place on two round pans or in a large cookie sheet that’s been oiled and sprinkled with 1 tablespoon cornmeal on each pan.

Move the cornmeal around in the two greased round pans that you’re using to bake the bread in. Coat the bottom of the pans evenly with cornmeal, as though you were greasing and flouring a pan.

Cover with a kitchen towel and let rise in warm place until doubled in size about 45 minutes.


Brush the tops with milk and bake in a preheated 375 degree oven for 25 to 30 minutes. Remove the loaves and cool on a rack.


Recipe adapted by Paulette Motzko
Photographs by Paulette Motzko
August 10th, 2016
8:15 p.m.