Pan de Yuca
A thick, golden crust and tender, cheesy interior distinguish this tasty traditional cheese bread. Pan de yuca offers both a delicate tang and sweetness that makes it a great accompanying bread for any number of entrees. That said, it’s also delicious enjoyed on it’s own, especially warm from the oven. While it does not feel like a typical bread dough (as it’s very dense and heavy), the pan de yuca dough is incredibly easy to work with. Tapioca starch comes from cassava, a brown starchy tuber also known as yuca (not yucca) and is commonly labeled tapioca flour, tapioca starch, cassava starch, or manioc flour. For this recipe, we tested using Afamil brand polvilho azedo, which we found at our local Mexican market.