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!
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