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Manioc Bread
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
20 servings
Mariana Fernandes
@marifernandessbragia- Ingredients
- Recipe
- Mandioquinha (baroa potato)300 g
- Dry Organic Yeast10 g
- Wheat flour1 kg
- Egg1 unit(s)
- Warm water100 ml
- warm milk200 ml
- Sugar3 tablespoon
- Butter1 tablespoon
- Salt1 dessert spoon
- Peel and cook the butternut squash until very soft. Drain the water, knead well and set aside until cool.
- Add the milk, water, sugar, egg, yeast and melted butter and mix with a whisk.
- Add the salt to 1 cup of all-purpose flour and add to the mixture. Keep mixing with your hand and adding the flour little by little until the dough starts to loosen from your hands.
- Put flour on a dry bench and transfer the dough to knead. Add flour little by little as needed. Knead about 10 minutes. The dough should release from the hands, but not be too dry, and become homogeneous (photo 2).
- Return the dough to the bowl, cover and leave in a warm, closed place to rise for 1 to 1 ½ hours. The dough should double in size. (Photo 3)
- Make balls (makes about 20 balls) or put the dough in the shape of a loaf (makes 2 to 3 loaves). Brush with an egg yolk, cover and let it rest for 30 minutes (it will rise longer).
- Bake in a preheated oven at 200° for about 30 minutes. It turns golden!
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