Recipe: Mandioc bread with bacon and mint
Bread with aromatic herbs
November 02, 2009
Do you have those Sundays when you decide to not cook anything but an idea borns in your mind, and it starts to grow bigger, insistent, full of details? Until you find yourself in the kitchen, to watch the clock and say, ok, I have two hours, I think I can make it for lunch!
I added mandioc flour (or yucca flour) to this bread to give it a south american taste.
Mandioc Bread with Bacon and Mint
200g durum flour
50g mandioc flour
10g dry brewer's yeast
1 tsp sugar
100g pancetta or bacon
20 mint leaves
50g cooked corn
Mix the yeast with the sugar and warm water, until it becomes foamy.
Mix together the mandioc flour and durum wheat flour, then add the yeast mixture, knead, and let it rise 1 and 1/2 hours.
Mince coarsely the onion, bacon and mint leaves and add to the dough. Add the corn, then put in
an oiled plumcake baking pan.
Bake in preheated 180° C (356 F) oven 30-40 minutes.
A similar recipe:
Mandioc Bread with Jalapeno
I'm sending this to Susan for her Yeast Spotting event.
This bread is also for BBD#24 - Mixed Breads.
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