PAN DE YUCA/ YUCA BREAD
Enjoy gluten free, cheesy, soft and crunchy South American bread Yuca de Pan with your tea, coffee or hot chocolate. Made from yuca/cassava flour and soft cheese.
Ingredients
- 2½ cups yuca, yucca, cassava flour
- 3 cups soft cheese like mozzarella, feta, queso fresca, soft paneer use a mixture or one type
- 1 tsp baking powder
- ½ cup soft butter about 100g
- 2 large eggs lightly whiskeds
- 2-4 tbsp milk
- a pinch of salt or more,depends on the type of cheese used
Instructions
- Line a baking tray with some parchment paper.
- Mix flour, salt and baking powder together in a bowl.
- Grate or crumble the cheese finely into the bowl.
- Add eggs and bring the flour mixture together to form a dough.
- If it appears dry and does not bind well, add milk one tablespoon at a time. You may not need it at all, depends on how soft the cheese is.
- Take about a golf ball size dough and roll it into a ball.
- Place it on the prepared tray.
- Do the same with the remaining dough.
- Place the tray in the fridge and let the rolls chill for 30 minutes.
- Preheat the oven to 180°C.
- Bake the rolls for 15 minutes or till the bottom of the roll is golden brown.
- Switch on the broiler to high and let the rolls bake till the tops become a little brown. Remember to check, as you don't want the tops to burn.
- Serve warm with some tea or coffee. Serve it with some hot sauce or some jam.
Notes
- I used half mozzarella and half cheddar cheese to get the cheese flavour.
- If you’re using a salty cheese like feta, be careful how much salt you add.
- More cheese is added to get a soft eclair like texture.
- Left over rolls can be easily warmed up in the oven. Cover with a foil and bake for 10 mins or just warm them under the broiler.