Why was this particular loaf so much better? I have made several varieties of the Cassava flour bread from various websites. One was too eggy. It had 6 eggs per one loaf of bread. It was more like eating some sort of weird loaf of quiche. Others were too moist and dense. This one I remedied by cutting the eggs to 3, adding extra butter, and using milk.
The top is nice and brown crispy, for now, the crisp never lasts on cassava root flour bread crust. And it is not doughy in texture. I had a slice warm from the oven and literally slathered in slices of butter. Delicious!
1 cup Otto’s Naturals - Cassava Flour, Organic
1 cup Pamela’s Organic Cassava Flour (Why two brands? because I ran out of Otto’s and had Pamela’s)
1 teaspoon baking soda
¼ cup Kriemhild Pasture Butter, I am very generous with the butter so it’s probably more like 1/3+
1 TBSP apple cider vinegar
3 TBSP local maple syrup
3 local & organic eggs
3/4 cup local, organic Goat’s milk
½ teaspoon unrefined pink Himalayan salt
Melt the butter
Beat the eggs
Mix in melted butter, milk, & maple syrup
Mix dry ingredients together
Add dry to wet & mix well
You will have more of a bread batter than a bread dough
Pour into a well buttered bread pan ( I use 8 1/2 L X 4 3/4 W X 2 3/4 D )
Bake at 350F for 55 minutes or so until top is crispy brown & loaf pulls away from the bread pan sides
Let cool for 10 minutes and then remove to a plate. Allow to finish cooling.
Slice & use for your favorite sandwiches, toast for a buttery delight, add jam, melt cheese on, spread with hummus / peanut butter / Nuttzo butter… whatever pleases you!