Posted by: Melanie Mathos | December 6, 2009

Pan de Yuca

This bread is unbelievably soft and delicious. I first tasted these rich little cheese/bread puffs at The Table in Sarasota, Florida, a restaurant that brought them in from a baker in Miami. This is the first recipe I tried, and it was delicious. You may have a bit of a challenge finding the Yuca flour, but you can substitute Tapioca flour, as I did. (Tapioca flour can be found in most health food stores.)



  • 2 ½ cups yuca flour
  • 4 cups grated mozzarella cheese
  • 1 tsp baking powder
  • Pinch of salt
  • 1 stick of butter, room temperature, cut into 8 pieces
  • 2 large eggs


  • Combine the yuca flour, cheese, baking powder and salt in a food processor, blend to mix well.
  • Add the butter and eggs
  • Mix until small dough balls begin to form
  • 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.
  • Pre-heat the oven to 500 F .
  • Make small round shaped breads with the dough and place on a cookie sheet with parchment paper.
  • Bake immediately or store in the fridge until ready to bake.
  • Bake for about 7 minutes and turn on broiler until the breads are golden, about 3-5 minutes.
  • Serve immediately

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