Cassava Flour Bread




Mix the yeast and  sugar into the 60ml water and leave in a warm place for 10 minutes to prove.

Combine the cassava flour, bread flour, cayenne pepper and salt together and combine with the butter, honey and the yeast mixture.

Add the remaining water a little at a time until you have a smooth dough.

Remove this from the bowl and tip onto a floured surface and knead thoroughly (for at least 5 minutes).

Roll the dough into a ball and place in a greased bowl. Cover with a damp cloth, place in a warm spot and allow to prove for at least 2 hours, or until doubled in size.

Knock the dough back and knead for a further 5 minutes then return to the bowl, cover and allow to prove for a further 45 minutes.

Knock back once more and divide the dough into 2 equal parts. Knead each dough piece well to remove any trapped air then press the two dough pieces into half-loaf tins.

Press down well into the tin then cover the tins and allow the dough to raise for at least 45 minutes in a warm place (or until the dough has risen some 2cm over the top of the tins).

Place in an oven pre-heated to 180°C  and bake for about 25 minutes, or until the loaves sound hollow when tapped.