Pan de Maiz, also known as "Bread with Cornmeal," is a unique and flavorful bread that has been enjoyed for generations in many parts of the world.
This bread is made by combining Cornmeal, flour, salt, sugar, and yeast to create a dough that is dense, hearty, and slightly sweet with a nutty flavor.
Its traditional roots can be traced back to regions of South America, where it is known as Pan de Maiz and is a staple in many households.
The recipe for Bread with Cornmeal or Pan de Maiz varies depending on the region, and some versions may include additional ingredients such as cheese or herbs.
However, the basic ingredients and process remain the same. To make this bread, you will need good-quality Cornmeal, such as Quaker brand, which is finely ground and has a sweet and nutty flavor.
In addition to Cornmeal, flour, salt, sugar, and yeast are used to create a dough that is then shaped into loaves and baked until golden brown.
Bread with Cornmeal is a versatile bread that can be enjoyed in many ways. It is often served with meals, used as a base for sandwiches, or enjoyed as a snack on its own. Its unique flavor and texture make it a beloved favorite in many households and a great addition to any meal.
Whether you're a seasoned baker or a beginner, making Bread with Cornmeal or Pan de Maiz is a fun and rewarding experience that is sure to impress your family and friends.
With its traditional roots and delicious flavor, this bread is a must-try for anyone who loves to bake or appreciates the unique flavors of different cultures. For More Homemade Bread recipes, check out this Telera bread, Bolillo Bread, Pain de Mie, and Cheese Stuffed Cornmeal Dinner Rolls.
How to Make Bread with Cornmeal
Note: The full instructions are provided in the recipe card below.
In a medium bowl, combine 1 cup of flour, yeast, and 1 cup of slightly warm water, about 110° F and 115° F; use a kitchen thermometer for accuracy.
Using a rubber spatula, mix to combine. Let the yeast mixture sit for about 10 to 15 minutes until it doubles in size. In the bowl of a stand mixer, add the remaining flour, kosher salt, and sugar to the bowl and mix on low speed with the dough hook attachment to combine. Add the yeast mixture, butter, and malt extract.
Gradually pour in the remaining warm water (about 110° F and 115° F) and mix on low speed until a rough dough forms. Increase the speed to medium and knead the dough for 8-10 minutes until it is smooth and elastic.
Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 1 hour or until doubled in size. Preheat the oven to 400°F (200°C).
Remove the plastic wrap, and punch down the dough. Divide the dough into 4 equal portions and shape each portion into a round loaf. Place the loaves on (2) baking sheets sprinkled with cornmeal or lined with parchment paper. Sprinkle some cornmeal on top of the shaped bread dough. Use a sharp knife to make a few slashes on the top of each loaf.
Cover the loaves with a clean kitchen towel and let them rise for an additional 30 minutes. Bake the loaves in the preheated oven for 20-25 minutes or until golden brown and the bread sounds hollow when tapped on the bottom. Remove the loaves from the oven and let them cool on a wire rack before slicing and serving.
Related Recipes:
📖 Recipe
Easy Bread with Cornmeal
Tools
- (2) 13” x 18” Rimmed Baking Sheet
- Bread Lame
Ingredients
- 350 g (2- ¾ cups) Quaker Yellow Cornmeal
- 1 kg ( 8 cups) Bread Flour or All Purpose Flour
- 25 g (4 teaspoons) kosher salt
- 75 g (5 tablespoons) Sugar
- 50 g ( about 4 tablespoons) Malt extract or 1 tablespoon honey
- 14 g (about 4 teaspoons) Instant dry yeast
- 75 g Butter , softned
- 3 ¼ cups water
Instructions
- In a medium bowl, combine 1 cup of flour, yeast, and 1 cup of slightly warm water, about 110° F and 115° F; use a kitchen thermometer for accuracy. Using a rubber spatula, mix to combine. Let the yeast mixture sit for about 10 to 15 minutes until it doubles in size.
- In the bowl of a stand mixer, add the remaining flour, kosher salt, and sugar to the bowl and mix on low speed with the dough hook attachment to combine. Add the yeast mixture, butter, and malt extract. Gradually pour in the remaining warm water (about 110° F and 115° F) and mix on low speed until a rough dough forms.
- Increase the speed to medium and knead the dough for 8-10 minutes until it is smooth and elastic. Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 1 hour or until doubled in size.
- Preheat the oven to 400°F (200°C). Remove the plastic wrap, and punch down the dough. Divide the dough into 4 equal portions and shape each portion into a round loaf. Place the loaves on (2) baking sheets that have been sprinkled with cornmeal or lined with parchment paper.
- Sprinkle some cornmeal on top of the shaped bread dough. Use a sharp knife to make a few slashes on the top of each loaf. Cover the loaves with a clean kitchen towel and let them rise for an additional 30 minutes.
- Use a sharp knife to make a few slashes on the top of each loaf. Bake the loaves in the preheated oven for 20-25 minutes or until golden brown and the bread sounds hollow when tapped on the bottom. Remove the loaves from the oven and let them cool on a wire rack before slicing and serving.
Notes
- Storage: Allow the bread to cool completely before storing it. Wrap the bread in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. Alternatively, you can freeze the bread for up to 3 months. Wrap the bread tightly in plastic wrap and then in aluminum foil before freezing.
- Reheating in the oven: Preheat the oven to 350°F (175°C). Remove the plastic wrap or aluminum foil from the bread and wrap it in aluminum foil. Place the wrapped bread in the oven and heat for 10-15 minutes until warm.
- Reheating in the microwave: Remove the plastic wrap or aluminum foil from the bread and place it on a microwave-safe plate. Cover the bread with a damp paper towel and microwave on high for 30-60 seconds until warm.
- Toasting: Toasting slices of Bread with Cornmeal is a great way to reheat and add some crispness to the bread. Simply toast the slices in a toaster or under a broiler until golden brown.
- Prepare the dough: You can prepare the dough for Bread with Cornmeal up to 24 hours in advance. Once the dough is kneaded and has risen for the first time, cover the bowl with plastic wrap and place it in the refrigerator. When you're ready to bake, remove the dough from the refrigerator and let it come to room temperature before shaping and baking.
- Bake and freeze the bread: You can also bake the Bread with Cornmeal and freeze it for later use. Once the bread has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. Place the wrapped bread in a freezer-safe bag and freeze it for up to 3 months. When you're ready to serve, remove the bread from the freezer and let it thaw at room temperature before reheating.
Wrap the bread tightly in plastic wrap, making sure there are no gaps or air pockets.
Wrap the plastic-wrapped bread in aluminum foil to provide an extra layer of protection against freezer burn.
Label the wrapped bread with the date and type of bread, so you can easily identify it later.
Place the wrapped bread in a freezer-safe bag or container and remove as much air as possible before sealing.
Place the bag or container in the freezer and freeze for up to 3 months. When you're ready to eat the frozen bread, remove it from the freezer and let it thaw at room temperature for several hours or overnight. Once thawed, you can reheat the bread in the oven or microwave or enjoy it at room temperature. Freezing Bread with Cornmeal is a great way to keep it fresh for longer and have it on hand whenever you need it.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
