Guilty! I confess, I did not exactly follow the recipe for this yuca bread and the result I obtained was more like a yuca pie, but it was so delicious that it was worth sharing anyway. Aren’t some of the most amazing discoveries made by accident? This makes for a surprising sweet and salty appetizer. Include it in a bread basket and you are guaranteed to hear exclamations of delight from your guests!
Yuca bread
Print recipe
| Serves | 4 |
| Prep time | 25 minutes |
| Cook time | 30 minutes |
| Total time | 55 minutes |
| Meal type | Appetizer, Bread |
Ingredients
- 1lb of peeled yuca (cassava)
- 2 1/2 cups all purpose flour, plus more for dusting work surface
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup olive oil
Directions
| 1. | Peel the yuca with a vegetable peeler, removing both the waxed outer peel and the rosy underpeel. Cut the white flesh crosswise into 2 or 3 pieces |
| 2. | Cook it in a large pot of unsalted boiling water until the pieces begin to split open, about 20 minutes. Add 1/4 cup cold water and continue to cook for an additional 5 to 10 minutes |
| 3. | Remove the yuca with a slotted spoon and remove and discard the fibrous core. Using the coarse side of a box grater, grate the cooked yuca |
| 4. | Preheat the oven to 450°F. Place pizza stone, grilled or pie dish in the oven to preheat |
| 5. | In a large mixing bowl, combine the flour, baking powder and salt. Make a well in the flour mixture. |
| 6. | In a large measuring cup, stir together the grated yuca, the eggs, oil and 1/4 cup water. Pour this mixture into the well in the flour. |
| 7. | Stir with a wooden spoon until the dough comes together, adding a little extra water if the dough seems dry. |
| 8. | Knead on a lightly floured work surface until smooth and elastic 3-5 minutes |
| 9. | Roll out the dough to fit the pizza stone, about 1/2 inch thick. Prick in several places with a fork |
| 10. | Bake for 8-10 minutes, until gold. Cut the bread into wedges and serve |
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