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 cup Yuca - (cooked and mashed)
- 155 ml Water - (½ cup + 2 TBSP) (use the water from the yuca cooking)
- 2 tbsp Butter - (or Margarine or thick cream)
- 3 cup Bread flour
- 1 tsp Salt
- 2 tbsp Sugar
- 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 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 (2LB) 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.
Also check: Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker * “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)
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