Cassava bread is soft, tasty and nutritious. This delicious bread can be served at any event or at any time of the day. In this recipe cassava can be replaced with eddoe, yam or potatoes.
• 800 g peeled cassava (about 1,2 kg cassava root)
• 100 ml corn oil or olive oil
• 4 eggs
• 18 g active dry yeast (60 g fresh active yeast)
• 1 tablespoon salt
• 2 tablespoons sugar
• 400 g all purpose flour, approximately
- Cut the cassava into pieces, peel, wash, and cook it. Click here to watch the video How to prepare cassava.
- While cassava is still hot mash it. Add oil, eggs, sugar, salt and active dry yeast, mixing well. Then use a hand blender to purée ingredients together. If you use fresh yeast, you have to dissolve it in a little warm water with a teaspoon of sugar. It should be bubbling and foamy in about 10 minutes.
- Add the flour, a bit at a time, mixing well. Place the dough on a floured worktop and continue to knead until the dough doesn’t stick to your hands. It is a soft dough.
- Cover and let it rise in a warm place until doubled in size.
- Divide the dough into pieces then shape the dough into your desired bread shape. Let them rise until doubled in volume. Brush them with a egg yolk beaten with a tablespoon of milk.
- Bake in a preheated oven at 190°C until golden brown. The baking time depends on the size of the loaves: it takes 30-45 minutes.
Gluten free version: replace all purpose flour with a mix of rice flour, cassava starch, corn starch and potato starch.
Vegan version: instead of eggs add a little water.
Posted on: 22 February 2017