Updated: Dec 29, 2019
When I was a little girl living in Colombia, I savored the times my mother took me to the Panaderia- bakery, to purchase our daily supply of baked goods. Mami felt bread always had to be fresh, and since she was less than a block away from Pan Fino, she made a point to stop on her way home from her job at the Senate.
I remember the oiled, brown bag, carrying the small pan de yuca she'd pick up just for me. No sooner had she handed me the small bag carrying four small pieces of bread, that I'd take a bite off the first roll. The first bite was always the best; the inside of the baguette was still warm and oily from the butter.
Here in Montana, I share my pan de yuca with my daughter's friends who came to visit during the holidays, and with one or two of my friends who swing by for a visit.
I thought I give you the recipe, so you think of me every time you take that first bite. I call it, un mordizco de amor, a taste of love- yuca and cheese love, that is.
Pan de Yuca- Cheese Bread
Makes 20-25 rolls
Ingredients 2 1/2 cups yuca starch or tapioca starch/flour
4 cups queso fresco or shredded mozzarella
1 tsp baking powder
Pinch of salt
1 stick butter, room temp, cut into 8 pieces
2 large eggs at room temperature
1-2 tsp of cold water, if needed
1. Turn oven on to 425. Line a cookie sheet with parchment paper. 2. Combine the yuca flour, cheese, baking powder and salt in a food processor, blend.
3. Add eggs slowly while the motor is running.
4. Remove mixture from oven. If it feels too dry, add a teaspoon of cold water.
5. Shape into 20-25 golf size balls and place on cookie sheet.
6. Bake for 15-20 minutes. Check often.
7. Remove from heat and enjoy. You may want to drizzle a bit of honey over them for an added sweet, healthy kick.