Last month, I came across a recipe I never would’ve thought of in a million years. This recipe was a bread made from cassava flour. I know what cassava is, it’s quite popular throughout the Caribbean, Central and South America. In Jamaica, we use cassava to make something called Bammy. Bammy is a round dough that you simply cook on the stove top. My mother has bammy all the time but honestly, I had no idea that it was made from cassava until recently. I didn’t even know that they were making cassava into flour now.
Traditionally, cassava is used in many Jamaican dishes. My grandmother was quite famous for her cassava dumplings. These dumpling were made with mashed cassava as opposed to cassava flour that you’d grind. She’d make these dumplings in a pot of boiling salt water along with green bananas, yellow yams and other ground vegetables. It’s usually served with some sort of stew and is completely delicious.
Over the weekend, I made cassava flour for the first time ever. This is the second flour I made at home. I used to make coconut flour before but I didn’t love the texture as much. I was so nervous that I would make a complete mess of the cassava, but it turned out great. The hardest part of making cassava flour at home is grating it by hand. Some people don’t recommend using a food processor until it’s time to grind it into flour. I would have to agree with them because using the food processor may not work as well as you’d think. I will write a post in the coming week on how I make cassava flour at home.
What I love about the cassava flour is the smooth consistency it has. It works well for all my baking and cooking needs. This includes dumplings, breads, cakes, cupcakes, pancakes, fritters or thickener (works great in gravy). I decided that it’s been months since I made any kind of bread (ok I made bread just that one time) and I really wanted to make one. The results was so incredibly delicious that I had to post a picture of it yesterday to social media for everyone to see.
As promised today, I’m sharing the recipe for this delicious, crunchy, soft interior, fragrant and warming bread. I hope that those who make it will tag me on social media so I can see your creations. Don’t forget to follow all my social media accounts to stay up to date with all my adventures and posts. Feel free to make any modifications as you see fit. This recipe is particularly flexible and requires little to no kneading.
10 minPrep Time
45 minCook Time
55 minTotal Time
- 1 1/3 cup cassava flour
- ¼ cup oat flour
- 1 tsp baking powder
- 1 tsp salt
- 4 eggs, one will be used an egg wash (you can add up to 6 eggs to increase the protein level)
- 1½ cup warm water
- 1 tbsp yeast (optional)
- Preheat the oven at 400 degrees F. Grease a bread loaf pan or dutch oven if you wish to make an artisan bread.
- In a mixing bowl, combined all the dry ingredients. Add the eggs and mix it all together.
- Pour in the warm water gradually. The dough will be soft but easy to shape.
- Shape the dough into a log or round if you're making an artisan bread. Place the shaped dough into the pan and place in the oven. Brush the dough with the egg wash. Bake in the oven for 25 minutes covered then 20 minutes uncovered until a toothpick comes out clean or until golden brown.
- Once the bread is done, remove from the oven and let it cool. Enjoy your freshly made bread!