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–+ servings
A wooden tray filled with several round, golden-brown baked cheese breads.

Lazy Day Cassava Bread Recipe (No-Knead)

Author: Jessica Haggard
Cassava bread is what you make when homemade bread sounds good, but kneading dough does not. Mix cassava flour, shredded cheese, and a few simple ingredients, then bake it into a golden, crusty loaf for meals, snacks, or sharing.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Course Appetizer, Bread
Cuisine American
Servings 18
Calories 171 kcal

Ingredients
 
 

  • 2 cups yuca flour also known as tapioca starch
  • 4 cups shredded mozzarella cheese
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 ounces butter softened to room temperature
  • 2 large eggs
  • 1 cup water or milk, divided

Instructions
 

  • Set your oven to 375 °F.
  • Place the yuca flour, cheese, baking powder, and salt into your food processor bowl. Blend to combine.
    A food processor bowl filled with a white, powdery mixture, likely flour or blended dry ingredients, viewed from above.
  • Add the butter and eggs. Process the mixture until it comes together into a heavy dough.
    A top-down view of a food processor bowl filled with a crumbly, pale yellow mixture.
  • Pour in water, 2 tablespoons at a time, with mixing. Keep going until the dough thins out enough for the blade to spin smoothly. I use at least ½ cup of liquid and sometimes up to a full cup, mostly depending on the moisture level of the cheese.
    A food processor with smooth, creamy beige mixture inside, viewed from above on a light-colored surface.
  • Scoop the batter into the muffin tin, filling each cup about ¾ of the way up.
    A muffin tin filled with twelve unbaked pastry shells containing a creamy batter, placed on a light-colored surface.
  • Bake for 25 minutes until you see golden brown edges.
    A wooden tray filled with round, golden cassava breads and muffins, some with bites taken out, placed on a wooden surface beside a white cloth.

Notes

  • Bake it in a 9x13-inch dish if you want one big loaf-style bread instead of individual portions. Plan on 50 to 60 minutes, depending on how crisp you want the edges.
  • Let it cool for 10 minutes before cutting. The cheese needs a minute to settle, unless you are fully prepared for a gooey first piece.
Serve:  Pair with soup or a fresh salad. It also works alongside marinara, onion dip, or savory spreads for dipping.
Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days. 

Nutrition

Calories: 171kcalCarbohydrates: 12gProtein: 6gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 51mgSodium: 292mgPotassium: 36mgFiber: 0.001gSugar: 0.3gVitamin A: 352IUCalcium: 143mgIron: 0.4mg
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