Pan de yuca or cheese bread
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
20 -25 small yuca breads
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Cuisine
South American, American, Ecuadorian
Pan de yuca or cheese bread
Description
This Pan de yuca recipe uses cassava starch combined with mozzarella cheese, baking powder, and a pinch of salt. Butter and eggs enrich the dough, which may be adjusted for moisture with water or milk to make a pliable dough. The dough is formed into small round breads and baked at 500°F with the broiler on to achieve a crusty outside and elastic, cheesy interior.
The high oven temperature helps develop a golden exterior quickly while maintaining the dough's soft, chewy texture inside. The cheese in the dough contributes flavor and moisture, making these breads flavorful and satisfying. They are customary to serve with tree tomato hot sauce to add tang and spice.
The dough can be prepared in advance and stored in the refrigerator for up to one day before baking. Allowing the dough to chill slightly before baking helps the breads hold their shape and enhances texture.
Ingredients
- 2 ½ cups cassava starch or yuca starch, aka yuca flour or tapioca starch/flour
- 4 cups mozzarella cheese can also use half mozzarella & half queso fresco or quesillo, grated
- 1 tsp baking powder
- Pinch salt
- 1 butter 4 oz or 113 grams, room temperature, cut into 8 pieces, stick
- 2 egg large
- 2-4 tablespoons of water or milk, add more if the dough is dry
To serve:
- tree tomato hot sauce
Instructions
- Combine the yuca starch or flour, cheese, baking powder and salt in a food processor, blend to mix well.
- Add the butter and eggs.
- Mix until small dough balls begin to form, if it's too dry add 1-2 tablespoons of water or milk. Add more if needed.
- Remove the dough from the food processor and roll into a ball, you can make the dough ahead and store in the refrigerator for up to a day.
- To make the dough by hand, combine all the ingredients in large bowl, using melted (cooled down) butter, and mix until you have a smooth dough. It's actually very easy to prepare by hand.
- Pre-heat the oven to 500 F.
- Make small round shaped breads with the dough and place on a cookie sheet with parchment paper.
- Bake immediately or store in the fridge until ready to bake. I find that they turn out best if you do let them chill in the fridge for about 30 minutes before baking.
- Once the oven reaches 500F, turn on broiler, place the breads on the middle rack and bake until the breads are golden, about 5-7 minutes. Another option is to pre-heat the oven to 400F and bake at 400F for about 5 minutes and then turn on the broiler.
- Serve immediately, can be served alone or with tree tomato aji.
Notes
- You can use a mix of half mozzarella and half queso fresco or quesillo for a variation in cheese flavor.
- The dough can be made by hand using melted cooled butter and mixed until smooth.
- Storing the dough refrigerated for up to a day and chilling it about 30 minutes before baking improves the final bread texture.
- Serve warm with tree tomato hot sauce to complement the bread's mild cheese flavor.
User Reviews
Overall Rating
4.8
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