How To Make Cassava Bread

Start with 1 and 1/3 cups of warm water.

Add 2 tsp of yeast and 1 tsp of salt to the warm water and combine.

Add 4 cups of cassava and wheat flour to the mixture.

Use a spatula to combine the ingredients, then switch to hands to ensure all flour is hydrated.

Knead the dough for about 2 to 3 minutes to develop gluten before adding fat.

Add 2 tbsp of room temperature vegetable shortening to the dough and incorporate it well.

Knead the dough again for about 5 minutes until it forms a smooth ball.

Place the dough back in the bowl, cover it, and let it proof for about 30 minutes or until doubled in size.

After the dough has doubled, remove the plastic, degass the dough, and shape it by stretching and folding it onto itself.

Place the shaped loaf on a baking tray lined with parchment paper and let it proof for another 20 to 25 minutes.

Preheat the oven to 350°F.

Score the dough with a sharp knife to allow steam to escape during baking.

Bake the dough in the oven at 350°F for about 25 minutes.

Check the bread at 25 minutes and return it to the oven for an additional 5 minutes for more color.

Place a tray with boiling water at the bottom of the oven to create steam while baking.

Remove the bread from the oven and place it on a cooling rack to cool completely before cutting.

Equipment Needed

Dietary

Allergens