Cassava bread
Homemade Cassava Bread
Ingredients
Three cups of grated yucca Andean Traditions
Two cups of dry hard cheese
A quarter cup of cassava starch
Five tablespoons of El Conquistador olive oil
Half a cup of milk of your choice
Salt to taste
JP products in this recipe
Preparation
Boil until the grated yucca Andean Traditions is completely smooth with the salt to the desired taste.
1
2
When it boils remove the water and stir with a fork or mixer until you get a dough.
Add the yuca starch, the oil and the milk and cheese, stir very well.
3
4
If you want your yucca bread to be large and inflated, you can add two tablespoons of yeast.
Stir and incorporate all the ingredients very well, if the yucca is too hot to knead it with your hand you can let it cool a little, then knead it with your hand, until you get a firm consistency.
5
6
We make the way we like best, the good thing about this cassava bread is that you can give it the shape you want, you can make them in the shape of hearts, threads, circles, squares.
In a non-stick refractory put the cassava bread separated from each other with three fingers.
7
8
Bake for 30 min at 356 degrees Fahrenheit.
Let cool a little and enjoy.
9
You may also like
