Pan de yuca or cheese bread

Ingredients

• Shredded Parmesan Cheese

  Lucerne

  16 Tbsp or 80g

• Mozzarella, Fat-Free Shredded

  Albertson's

  1 cup or 113g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Butter

  Unsalted

  ½ stick or 57g

• Tapioca Flour

  Bob's Red Mill

  1 ¼ cup or 156g

• Egg

  Whole, fresh eggs

  1 large or 50g

Directions

1. Combine the yuca starch or flour, cheese, baking powder and salt in a food processor, blend to mix well.
2. Add the butter and eggs.
3. Mix until small dough balls begin to form, if it's too dry add 1-2 tablespoons of water or milk. Add more if needed.
4. Remove the dough from the food processor and roll into a ball, you can make the dough ahead and store in the refrigerator for up to a day.
5. To make the dough by hand, combine all the ingredients in large bowl, using melted (cooled down) butter, and mix until you have a smooth dough. It's actually very easy to prepare by hand.
6. Pre-heat the oven to 500 F.
7. Make small round shaped breads with the dough and place on a cookie sheet with parchment paper.
8. Bake immediately or store in the fridge until ready to bake. I find that they turn out best if you do let them chill in the fridge for about 30 minutes before baking.
9. Once the oven reaches 500F, turn on broiler, place the breads on the middle rack and bake until the breads are golden, about 5-7 minutes. Another option is to pre-heat the oven to 400F and bake at 400F for about 5 minutes and then turn on the broiler.
10. Serve immediately, can be served alone or with tree tomato aji.
11. Recipe by: Layla Pujol (source: https://www.laylita.com/recipes/pan-de-yuca-pan-queso/)

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