Yuca bread is made from the Yuca purée (or mash). A yuca mash is mixed into the dough, giving it a silky texture. This results in very soft, light and smooth tasting bread. Although the yuca root is starchy and sticky, the bread isn’t. It’s fluffy on the outside and light on the inside.
Yuca (a.k.a. Cassava, Manioc or Mandioca) is a versatile root (a tuber) that is found in both the fresh or frozen sections of large grocery stores. It is a white tuber with a thick, waxy skin. The plant is native to Brazil but has been adopted by cultures around the globe from Thailand to Costa Rica.
Yuca when dried to a powdery (or pearly) extract, is called tapioca. Also, try those recipes here using tapioca flour (or starch).
- 1/2 cup Water - use the water from the yuca cooking - 80-90°F/26-32°C
- 2 tbsp Water - use the water from the yuca cooking - 80-90°F/26-32°C
- 1 cup Yuca - (cooked and mashed)
- 2 tbsp Butter - room temperature or Margarine or thick cream
- 3 cup Bread flour
- 2 tbsp Sugar
- 1 tsp Salt
- 2 tsp Active dry yeast
- You have two widely available options for preparing yuca: fresh or frozen. I usually use the Frozen Yuca, because it is easier and faster, it’s already peeled, ready to boil.
- To prepare fresh yuca, chop off the ends, cut the yuca lengthwise and into two or three sections into thick rounds, then cut off the peel with a chopping knife. Keep the pieces big so that it is easy to remove the tough core once boiled.
- Put a large pot of water on to boil. Boil it until soft tender and pieces of Yucca begin to split, about 20 minutes. I use the electric pressure cooker to be faster.
- Remove the tough core of the yuca. It is now ready to pureed to make a dough.
- Place in a large bowl, mash with a Potato Masher or Mixer.
- Attach the kneading blade in the bread pan.
- Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
- Carefully insert bread pan into Bread Maker and gently close the lid.
- Select “Basic” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer set Light or Dark) and loaf size (1.5LB) and Press the Start button.
- It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
- Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
- Use non-stick Spatula to gently loosen the sides of the bread from the pan.
- Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
- Cool for about 10-15 minutes before slicing.
- To make perfect slices every time use a Bread Slicer with an Electric Knife.
- If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
- If it looks too wet, add flour a tablespoon at a time until it looks right.
- If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Yuca is NOT the same as yucca. Yuca has a delicate flavour, it is a common food and is often eaten much like a potato. When it comes to versatility and texture, yuca boasts many similarities to white potatoes. Yuca is very starchy – even more starchy than potatoes. It is indeed a delicious alternative to potatoes. Give it a try to experience its wonders. I am a big fan! Well, you’ll find out exactly why. This tuber can be boiled, then fried or roasted and used for baking. Besides being prepared mashed as a bread ingredient, it can be also made into fries, chips, cakes, casseroles, tapioca pudding, flan, flour, and even beverages, among other dishes. Tapioca flour, tapioca noodles, and tapioca pearls are all made from the powdered yuca root. Those who must consume a gluten-free diet can benefit immensely from its flour. Also, try those recipes here using tapioca flour. As long as you peel your yuca thoroughly, yuca is safe to eat. However, it is important to know that it does contain a natural poison in the skin. The yuca root should not be eaten raw (not that you would want to) it has to be cooked properly to detoxify it. After peeling and normal cooking, it is safe to eat. What are the Health Benefits of Yuca? Its roots are very rich in nutrients, which then makes it a deal-breaker for those who are new to this component. As for the protein, it contains enough of it while being low in fat content. Yuca covers a wide variety of illnesses with its known benefits. A good example will be the vitamin K in the leaves which is very crucial to the process of bone mass building. However, it also targets Alzheimer's by putting a stop to it should there be any notable symptoms. Yuca is an excellent source of non-inflammatory carbohydrates.
Weather can affect your ingredients If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven. Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.
How can you tell if the bread is fully baked? I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.
- Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
- Fast2eat Foolproof (Bread maker) Bread Recipes
* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)
Hungry for more? A new post and/or recipe every Friday!
Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.
All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.
Thanks for reading and sharing.
Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.
Get in Touch! Please contact me here or comment below!