Cassava bread
Cassava bread
Ingredients
cassava: 4 50
water: 2 1/2 50
egg, chicken: 3
sugar: 1 27
salt, table: 1 1/2 31
yeast: 1 1/2 27
oil, cooking/salad: 1/4 50
cassava: 4 50
water: 2 1/2 50
egg, chicken: 3
sugar: 1 27
salt, table: 1 1/2 31
yeast: 1 1/2 27
oil, cooking/salad: 1/4 50
Dish Type: Other
Country: World
Difficulty: Easy
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Mix l/2 mug cassava flour with the water. Boil for 4 minutes and allow to cool slightly.
2. Mix the yeast with the dry flour. Gradually mix with the warm water. Knead the dough well.
3. Add the remaining ingredients and knead thoroughly for 10 minutes.
4. Place in a well greased bread tin, cover with a clean cloth. Place in a warm area until the dough has risen to double its original size.
5. Bake in a hot oven ( 200?C ) for 50 minutes
6. Allow to cool before slicing.
1. Mix l/2 mug cassava flour with the water. Boil for 4 minutes and allow to cool slightly.
2. Mix the yeast with the dry flour. Gradually mix with the warm water. Knead the dough well.
3. Add the remaining ingredients and knead thoroughly for 10 minutes.
4. Place in a well greased bread tin, cover with a clean cloth. Place in a warm area until the dough has risen to double its original size.
5. Bake in a hot oven ( 200?C ) for 50 minutes
6. Allow to cool before slicing.
Source
Food and Agriculture Organization of the United Nations (1994), Utilizing root crops, RAPA Publication 1994/30, Regional Office for Asia & the Pacific Bangkok, Thailand
Food and Agriculture Organization of the United Nations (1994), Utilizing root crops, RAPA Publication 1994/30, Regional Office for Asia & the Pacific Bangkok, Thailand