Spring-loaded bread gives breakfastbounce

Leah Eskin Home on the Range

May 13, 2012

Grate: Break cheese into 3 or 4 chunks. Drop into the food processor and buzz to bits.

Mix:

Add yuca flour, cornmeal, sugar and salt. Buzz to mix. Add egg. Process a full 2 minutes; dough will form a ball — just keep going. Dough will be very soft. Let rest 10 minutes.

Roll:
Divide dough and roll into 20 balls. Set 10 balls on each of two lightly oiled baking sheets. Press each ball gently into the pan, forming a dome shape.

Bake:
Slide pans into a 400-degree oven and bake until puffed, golden and cooked through, about 10 minutes. Breads should still be soft on top (even a bit bouncy) when pressed. Enjoy hot with coffee or hot chocolate.

Provenance:
Adapted from cookingcolombia.com

*Don't worry. These ingredients may sound exotic, but they are readily available at the supermarket or Latin American specialty market.

Leah Eskin is a Tribune Newspapers special contributor. Email her at leahreskin@aol.com.

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