Today, we’re unveiling the secret to a bread that is easy, fluffy, and absolutely delicious: Cassava Bread (Pão de Mandioca)! If you love exploring new flavors and textures, this recipe is a true gem. Get ready to discover how to transform simple ingredients into a loaf that will delight your palate.
Ingredients to Make Cassava Bread:
- 1.3 lbs (600g) cooked and mashed cassava (yuca)
- 1 cup (250ml) warm milk
- 1 tbsp active dry yeast
- 2 tbsp sugar
- 3.5 tbsp (50g) butter
- 1 whole egg
- 1 tsp salt
- 5 ½ to 6 cups (approx. 700g) all-purpose flour
How to Make Cassava Bread:
- Prepare the Dough: In a large bowl, mix the mashed cassava, warm milk, active dry yeast, sugar, butter, egg, and salt. Gradually add the flour, kneading for approximately 10 minutes until you have a smooth, light dough.
- Rest and Shape: Let the dough rest for 45 to 60 minutes, covered with plastic wrap. Divide the dough into two parts and shape the loaves as desired. You can even stuff the bread with your favorite fillings, such as shredded chicken with cream cheese, or keep it plain to serve with butter.
- Bake and Finish: Brush the bread with an egg wash (egg beaten with a splash of water) and bake in a preheated oven at 350°F (180°C) for 40 to 45 minutes. Once baked, remove from the oven and unmold immediately, letting it cool on a wire rack to maintain the perfect texture.
Tip:
If you are lactose intolerant, you can substitute the milk with warm water and the butter with vegetable oil. Additionally, you can use whole wheat flour for a healthier version of this bread.
Fun Fact:
Cassava, also known as yuca or manioc, is a root native to South America and is grown in many parts of the world for its value as a staple food. It is a vital source of carbohydrates in many diets globally, especially in tropical regions.
We hope you enjoyed this recipe as much as we enjoyed sharing it with you!