Pandeyuca (cassava Bread) Recipe

Prepare ingredients

Preheat oven to 375°F (190°C). If using a baking sheet, line with parchment paper or lightly grease. Measure out cassava starch and other ingredients. If your cheese is very moist, pat lightly with paper towel; it should be crumbly and not wet.

Combine dry ingredients

In a large mixing bowl combine 3 cups cassava starch, 1 tsp baking powder and 1/2 tsp salt. Whisk briefly to distribute the baking powder and salt evenly.

Cream butter and cheese

In a separate bowl, use a fork or paddle attachment to mash together 1.5 cups grated queso fresco and 4 tbs softened butter until fairly smooth and cohesive. The mixture should be spreadable but still have small curds of cheese.

Form dough

Add the cheese-butter mixture to the dry ingredients. Crack in 1 egg and pour 1 cup milk. Using a sturdy spatula, wooden spoon or stand mixer on low, mix until a uniform soft dough forms. The dough should be moist but hold together — if it seems too dry, add milk 1 tablespoon at a time; if too sticky, add cassava starch 1 tbs at a time.

Knead briefly

Turn the dough out onto a lightly cassava-starch-dusted surface and knead 8–10 times until smooth and elastic. Avoid overworking; cassava starch flours become gummy if over-kneaded. Shape dough into a log about 10–12 inches long for slicing, or into a ball for roll/hand-patting.

Portion and shape

If making small breads (traditional pandeyucas), cut the log into 12 equal pieces (about 1–1.25 oz / 30–35 g each). Roll each piece between your palms into a smooth ball, then flatten slightly to a thick disk about 1/2–3/4 inch thick. Place on the prepared baking sheet spaced 1 inch apart. If making a single loaf-style bread, shape into desired form and place on sheet.

Bake

Brush the tops lightly with 1 tbs melted butter (optional) and sprinkle with the additional 1/4 cup grated cheese if desired. Bake in the preheated oven 18–22 minutes for small disks (12 pieces), or 25–35 minutes for a larger loaf, until puffed and lightly golden on top. The interior should be set and the exterior firm to the touch.

Rest and serve

Remove from oven and let the pandeyucas rest on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm; they pair beautifully with coffee or hot chocolate. Store leftovers in an airtight container at room temperature for 1–2 days or refrigerate up to 4 days. Reheat in a warm oven (300°F / 150°C) for 5–8 minutes to refresh texture.