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Cassava Flour Bread

Cassava Flour Bread is a traditional Liberian recipe for a classic loaf of bread incorporating 20% cassava flour into the mix (this being the fermented, dried cassava used to make fufu). The full recipe is presented here and I hope you enjoy this classic Liberian version of: Cassava Flour Bread.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Additional Time:

(+120 minutes proving)

Makes:

2 loaves

Rating:

Tags : Bread RecipesBaking RecipesLiberia Recipes

The outline of this recipe was found in the journal of my wife's grandmother who, unfortunately, passed away this summer. Unfortunately, we had only an outline and though my wife remembers eating the bread and it's taste we didn't have a full list of ingredients, just an aide memoire. My wife's grandmother was a true Liberian baker and had recipes for all manner of baked goods. This bread was only one of them. The outline of this bread is based on a classic wheat and non wheat component bread (ie 80% wheat flour and 20% other flour). But the Liberian twists are entirely traditional and my wife assures me that this is how she remembers the texture and taste of the bread. Casava flour is a Liberian staple made from grated cassava that's washed then fermented and dried before being pounded to a flour. It's the basis for Liberian FuFu and is used in a whole range of recipes, so it's only natural that it found it's way as an adulterant in bread.

Ingredients:

136g casava flour
544g strong bread flour flour
24g yeast
30g white sugar
4 tbsp honey
60ml lukewarm water (for yeast)
340ml water (for dough)
13g salt
2 tsp cayenne pepper
12g butter

Method:

Mix the yeast and white sugar into the 60ml water and leave in a warm place for 10 minutes to prove.

Combine the cassava flour, wheat flour, cayenne pepper and salt together and combine with the butter, honey and the yeast mixture. Add the remaining water a little at a time until you have a smooth dough. Remove this from the bowl and tip onto a floured surface and knead thoroughly (for at least 5 minutes).

Roll the dough into a ball and place in a greased bowl. Cover with a damp cloth, place in a warm spot and allow to prove for at least 75 minutes, or until doubled in size. Knock the dough back and knead for a further 5 minutes then return to the bowl, cover and allow to prove for a further 45 minutes.

Knock back once more and divide the dough into 2 equal parts. Knead each dough piece well to remove any trapped air then press the two dough pieces into half-loaf tins. Press down well into the tin then cover the tins and allow the dough to raise for at least 45 minutes in a warm place (or until the dough has risen some 2cm over the top of the tins).

Place in an oven pre-heated to 210°C (100°C fan/410°F/Gas Mark 7) and bake for about 25 minutes, or until the loaves sound hollow when tapped. Allow to cool a little before tipping onto a wire rack to cool completely.