Re: Re: chebe bread recipe WOW!

[Guest guest]

: THANKS!

I finally tried this today, and it was marvellous!

My recipe ended up being:

1 lb manioc starch (soured)

1/2 lb mashed potatoes

1/4 cup oil

3 eggs (more than what is called for, by accident)

A handful of grated romano.

1 cup kefiili

I heated it up in a pan til it got really thick.

Some of it I made into " tortillas " on my Villaware tortilla maker.

The rest I made into little balls. With some I made " pigs in a blanket " .

It was puffier and nicer than the packaged chebe bread. The family

loved it. It makes a really elastic dough that can be shaped (like chebe bread)

but it is cheaper to make. And easy.

If you pour the mix before it is cooked in the pan, it would make

a nice " crepe " style wrap. It reminds me a bit of ethiopian bread.

You could leave out the romano and use water instead of kefiili,

I think, if you are sensitive to all dairy.

-- Heidi Jean

>2 lb of manioc starch (polvilho). You can use either sweet or sour manioc

starch. Some people complain that sour manioc starch causes heartburn, however

sour manioc starch makes the rolls rise more. It is your choice.

>

>1lb of mashed potatoes (just cooked potatoes, mashed with no salt or oil).

>2 tablespoon margarine

>1/2 cup oil of your choice

>

>4 eggs

>1 teaspoon salt

>3 1/2 oz grated parmesan cheese

>2 cups (500ml) milk

>Preheat oven to 350° F

>The mashed potato should be cool before using.

>In a large bowl, mix all ingredients except the milk. Then add the milk slowly

while you mix until you get a soft dough.

>Place 1 inch balls spaced in a unbuttered cookie sheet and bake at moderate

oven (350 F) for about 20 minutes or until golden brown.

>

[Guest guest]

Heidi, you beat me to it! Thanks for the review, but where oh where did you

find the soured manioc starch? Is it imported from Brazil. I tried for a

week to find some, but had no luck (and I'm in Manhattan!)

TIA,

[Guest guest]

:

>Heidi, you beat me to it! Thanks for the review, but where oh where did you

>find the soured manioc starch? Is it imported from Brazil. I tried for a

>week to find some, but had no luck (and I'm in Manhattan!)

>

>TIA,

>

>

http://www.supermercadobrazil.com/,

but they are closed now, unfortunately. It is very difficult for small importers

these days because of new restrictions. However, I think regular tapioca flour

would work fine, I just ran out and need to get some more. Hmm. I wonder if

you mixed the kefir and tapioca flour and left it for a day, THEN add the eggs

and boiled it ... you'd get soured tapioca flour?

My next goal is to work some yeast into the dough and let it rise like

yeast bread.

-- Heidi Jean

[Guest guest]

good idea--I did one trial with tapioca flour and it didn't come out so

great--but then the recipe I used didn't have keifer or potato in it.

Re: Re: chebe bread recipe WOW!

> :

> >Heidi, you beat me to it! Thanks for the review, but where oh where did

you

> >find the soured manioc starch? Is it imported from Brazil. I tried for

a

> >week to find some, but had no luck (and I'm in Manhattan!)

> >

> >TIA,

> >

> >

>

> http://www.supermercadobrazil.com/,

>

> but they are closed now, unfortunately. It is very difficult for small

importers

> these days because of new restrictions. However, I think regular tapioca

flour

> would work fine, I just ran out and need to get some more. Hmm. I wonder

if

> you mixed the kefir and tapioca flour and left it for a day, THEN add the

eggs

> and boiled it ... you'd get soured tapioca flour?

>

> My next goal is to work some yeast into the dough and let it rise like

> yeast bread.

>

> -- Heidi Jean

>

>

>

>

>

>

>

>

>

>

[Guest guest]

Heidi--

any idea what the volumn equivalents are for 1 lb manioc starch and 1/2 lb

mashed potatoes? I don't have a scale...

TIA,

[Guest guest]

>Heidi--

>

>any idea what the volumn equivalents are for 1 lb manioc starch and 1/2 lb

>mashed potatoes? I don't have a scale...

>

>TIA,

>

>

I think you really need to get a scale! I can measure next time, but it works

better

by weight. One package of flour was almost one lb though, and I used one potato.

I just have a cheap diet scale. You can rig up something with a stick and two

pans

though. One cup of water always weights 1/2 lb.

-- Heidi Jean