How to cook Cassava Flour Bread Recipe
Cassava flour recipes Ingredients
136g casava flour
544g strong bread flour flour
24g yeast
30g white sugar
4 tbps honey
60ml lukewarm water (for yeast)
340ml water (for dough)
13g salt
2 tsp cayenne pepper
12g butter
Mix the yeast and white sugar into the 60ml water and leave in a warm
place for 10 minutes to prove.
Combine the cassava flour, wheat flour, cayenne pepper and salt together
and combine with the butter, honey and the yeast mixture. Add the
remaining water a little at a time until you have a smooth dough.
Remove this from the bowl and tip onto a floured surface and knead
thoroughly (for at least 5 minutes).
Roll the dough into a ball and place in a greased bowl. Cover with
a damp cloth, place in a warm spot and allow to prove for at least
75 minutes, or until doubled in size. Knock the dough back and knead
for a further 5 minutes then return to the bowl, cover and allow to
prove for a further 45 minutes.
Knock back once more and divide the dough into 2 equal parts. Knead
each dough piece well to remove any trapped air then press the two
dough pieces into half-loaf tins. Press down well into the tin then
cover the tins and allow the dough to raise for at least 45 minutes
in a warm place (or until the dough has risen some 2cm over the top
of the tins).
Place in an oven pre-heated to 210°C and bake for about 25 minutes,
or until the loaves sound hollow when tapped. Allow to cool a little
before tipping onto a wire rack to cool completely.
Your Cassava Flour Bread Recipe is ready now
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