* Exported from MasterCook *
Bread, Yuca Bread with Queso Fresco (Pan de Yuca)
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Ethnic Fruit
Grains Low Fat
Posted Side Dish
Snacks Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
21 ounces guava paste
1/4 cup Chinese black vinegar
1/4 cup Sriracha sauce
2 tablespoons salted butter -- at room temperature
1 cup yuca flour
4 cups queso fresco -- finely grated, (1 lb)
1 large egg -- beaten
1 teaspoon baking powder
2 tablespoons whole milk
1 tablespoon unsalted butter -- melted
1 teaspoon kosher salt
1 teaspoon granulated sugar
The ratio of flour to cheese seems crazy, but it works. Serve the
bread hot (for a spongy texture) or warm (for a denser interior with
the dough settling more and forming air pockets). If you like, serve
it with the spicy-sweet guava-chile butter.
Make the guava-chile butter:
In the bowl of a stand mixer, using the paddle attachment, beat the
guava paste until it is smooth and has lightened in color. Scrape
down the sides of the bowl with a rubber spatula several times.
Slowly drizzle in the vinegar while mixing on low speed and scrape
the bowl down again. Add the Sriracha and continue mixing on low.
Scrape down the sides of the bowl, then beat in the butter. Mix just
to combine thoroughly.
For the yuca bread
Preheat the oven to 375F. Lightly grease a baking sheet or line it
with parchment paper.
Combine the flour, cheese, egg, baking powder, milk, butter, salt,
and sugar in a bowl and knead them together until thoroughly mixed
and fairly smooth. Form the dough into about 20 round balls. Bake the
rolls on the baking sheet for 20 minutes or until golden brown. Serve
warm. To reheat, cover the bread loosely with aluminum foil and heat
for 6 to 8 minutes in a 200F oven.
Make Ahead Tip:
Store the butter in the refrigerator in an airtight container for up to 1 week.
Yields: 20 little rolls
Make guava-chile butter (optional)
Source:
"Fine Cooking, December 30, 2009"
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Per Serving (excluding unknown items): 160 Calories; 4g Fat (21.9%
calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber;
23mg Cholesterol; 165mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2
Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : Serve it with the spicy-sweet guava-chile butter.
NOTES : 2013 - 0424