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    Pão de Mandioca

    Uploaded by

    lkmljanitha
    This recipe is for cassava bread, a soft and nutritious bread that can be served at any meal. The bread is made by mashing cooked cassava and mixing it with oil, eggs, yeast, salt, and sugar. Flour is then added and kneaded into the dough. The dough is left to rise before shaping into loaves, rising again, and baking until golden brown. Cassava can be replaced with other starches like yam or potatoes.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Pão de Mandioca

    Uploaded by

    lkmljanitha
    22 views2 pages
    This recipe is for cassava bread, a soft and nutritious bread that can be served at any meal. The bread is made by mashing cooked cassava and mixing it with oil, eggs, yeast, salt, and sugar. Flour is then added and kneaded into the dough. The dough is left to rise before shaping into loaves, rising again, and baking until golden brown. Cassava can be replaced with other starches like yam or potatoes.

    Original Title

    Pão de mandioca

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    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    This recipe is for cassava bread, a soft and nutritious bread that can be served at any meal. The bread is made by mashing cooked cassava and mixing it with oil, eggs, yeast, salt, and sugar. Flour is then added and kneaded into the dough. The dough is left to rise before shaping into loaves, rising again, and baking until golden brown. Cassava can be replaced with other starches like yam or potatoes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    22 views2 pages

    Pão de Mandioca

    Uploaded by

    lkmljanitha
    This recipe is for cassava bread, a soft and nutritious bread that can be served at any meal. The bread is made by mashing cooked cassava and mixing it with oil, eggs, yeast, salt, and sugar. Flour is then added and kneaded into the dough. The dough is left to rise before shaping into loaves, rising again, and baking until golden brown. Cassava can be replaced with other starches like yam or potatoes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    P ã o d e m a n d io c a (C a s s a v a B re ad )

    C a s s a v a b re a d is s o ft, ta s ty a n d n u tritio u s . T h is d e lic io u s b re a d c a n b e s e rv e d a t


    a n y e v e n t o r a t a n y tim e o f th e d a y . In th is re c ip e c a s s a v a c a n b e re p la c e d
    w ith e d d o e , y a m o r p o ta to e s .
    In g re d ie n ts
     • 8 0 0 g p e e le d c a s s a v a (a b o u t 1 ,2 k g c a s s a v a ro o t)
     • 1 0 0 m l c o r n o il o r o liv e o il
     • 4 eggs
     • 1 8 g a c tiv e d r y y e a s t ( 6 0 g fr e s h a c tiv e y e a s t)
     • 1 ta b le s p o o n s a lt
     • 2 ta b le s p o o n s s u g a r
     • 4 0 0 g a ll p u r p o s e flo u r , a p p r o x im a te ly

    P re p a ra tio n m e th o d

    1 . C u t th e c a s s a v a in to p ie c e s , p e e l, w a s h , a n d c o o k it. C lic k h e re to w a tc h th e
    v id e o H o w to p re p a re c a s s a v a .
    2 . W h ile c a s s a v a is s till h o t m a s h it. A d d o il, e g g s , s u g a r, s a lt a n d a c tiv e d ry
    y e a s t, m ix in g w e ll. T h e n u s e a h a n d b le n d e r to p u ré e in g re d ie n ts to g e th e r. If y o u
    u s e fre s h y e a s t, y o u h a v e to d is s o lv e it in a little w a rm w a te r w ith a te a s p o o n o f
    s u g a r. It s h o u ld b e b u b b lin g a n d fo a m y in a b o u t 1 0 m in u te s .
    3 . A d d th e flo u r, a b it a t a tim e , m ix in g w e ll. P la c e th e d o u g h o n a flo u re d w o rk to p
    a n d c o n t i n u e t o k n e a d u n t i l t h e d o u g h d o e s n 't s t i c k t o y o u r h a n d s . I t i s a s o f t
    dough.
    4 . C o v e r a n d le t it ris e in a w a rm p la c e u n til d o u b le d in s iz e .
    5 . D iv id e th e d o u g h in to p ie c e s th e n s h a p e th e d o u g h in to y o u r d e s ire d b re a d
    s h a p e . L e t th e m ris e u n til d o u b le d in v o lu m e . B ru s h th e m w ith a e g g y o lk b e a te n
    w ith a ta b le s p o o n o f m ilk .
    6 . B a k e in a p re h e a te d o v e n a t 1 9 0 ° C u n ti l g o ld e n b ro w n . T h e b a k in g tim e
    d e p e n d s o n th e s iz e o f th e lo a v e s : it ta k e s 3 0 -4 5 m in u te s .

    G lu te n fr e e v e r s io n : re p la c e a ll p u rp o s e flo u r w ith a m ix o f ric e flo u r, c a s s a v a


    s ta rc h , c o rn s ta rc h a n d p o ta to s ta rc h .
    V e g a n v e r s io n : in s te a d o f e g g s a d d a little w a te r.

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