Yuca Bread

Equipment

food processor
sheet pan, lined with parchment or lightly coated with butter

Ingredients

1 cup yuca flour, plus more for dusting
1-1/2 teaspoons baking powder
2 large eggs
10 ounces queso fresco, crumbled
milk, as necessary

Preparation

1. Add 1 cup yuca flour plus the baking powder to the food processor bowl. Pulse a few times.
2. Add the eggs and crumbled cheese and process until the dough forms a ball. If the dough is too wet, sprinkle in a little more flour a tablespoon at a time; if it is too dry, add a teaspoon or two of milk.
3. Turn the dough out onto a floured surface and divide into four equal pieces. Lightly shape the first piece with your hands and then cut into four pieces. Roll each small piece into a small rope and then shape into a crescent. Place the crescents on the prepared pan. Continue with the remaining dough. You will have 16 crescents on the pan.
4. Cover with a flour sack towel and allow to rest in a warm place for 30 minutes.
5. While the dough is resting, preheat the oven to 375 F.
6. Bake the rolls on the top rack for about 20 minutes, until lightly browned. Serve warm.