Pan de Yuca (Cassava Cheese Bread)

Name: Pan de Yuca (Cassava Cheese Bread)
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 20 Rolls
Ingredients: 2 cups (275 grams) yuca starch; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 12 ounces (340 grams) grated queso fresco; 4 tablespoons (60 grams) unsalted butter; 2 large eggs; 1/4 cup (60 milliliters) milk

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Servings
20 Rolls
Course
Bread
Cuisine
Ecuadorian

Pan de Yuca (Cassava Cheese Bread)

Iris Warren

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A recipe for Pan de Yuca (Cassava Cheese Bread)! This naturally gluten-free bread from Ecuador and Southern Colombia is packed with grated cheese and baked until golden.

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Ingredients

Servings

2 cups (275 grams) yuca starch yuca harina
1 1/2 teaspoons baking powder
1/2 teaspoon salt
12 ounces (340 grams) grated queso fresco
4 tablespoons (60 grams) unsalted butter softened at room temperature
2 large eggs
1/4 cup (60 milliliters) milk

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Instructions

Line two baking sheets with parchment or lightly grease.
In a large bowl, combine the yuca starch, baking powder, and salt.
Mix in the grated cheese, followed by the butter and eggs.
Slowly add the milk to create a soft, smooth dough.
Divide the dough into 20 equal pieces.
Form each piece into a smooth ball and place on the prepared baking sheets at least 2 inches (5 centimeters) apart.
Cover the baking sheets and refrigerate for 30 minutes.
Preheat oven to 350˚F (180˚C).
Bake the chilled rolls in the preheated oven until puffed and golden on the bottom, 20-25 minutes.
Serve warm.