2014-02-17: Willowdale Lembas Bread

There are tons of Lembas Bread recipes online.  Here is another, in its first, unrefined version.

Actually, this was originally supposed to be a tortilla recipe, but I messed it up royally.  The tortillas were bland, tasted funny and also fell apart.  So I ended up mixing together half of the tortilla recipe and other things I found in the kitchen, inspired by looking at about half-a-dozen Johnny Cake recipes.  It's amazing how half the things thrown together in this manner are still edible!  On a side note, the maseca used in the recipe ended up in my kitchen due to inspiration from this book:

It is a fascinating read, and members of this particular tribe can be sustained for a day on some maseca.

Willowdale Lembas Bread
version 1.0

1/2 cup of Maseca (this is a special type of Corn Flour)
about 1 cup of water
1 egg
About 1/2 cup of whipping cream (will try regular milk for future renditions)
About 1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup olive oil
1/2 cup sugar

Mix all the ingredients together. Bake in greased loaf pan in a preheated 350 degree Celsius oven.

I think I baked it for about 40 minutes. It smelled burnt.  And yes, when I opened the oven, the crust had burnt.  It was on the top tray, too close to the element.  So this bread would be better served by baking in the middle rack.  I sliced off the cooked and the burnt bits, and stuck the rest back into the oven.  Perhaps I should have baked it in separate loaf pans instead of using only 1.  Anyways, the cooked and burnt bits had a nice, light and crisp texture.  The remaining stuff that got put back into the oven was dense and heavy.