Sour tapioca and fennel bread

Leuza Kyne

This variety of bread is typical from Bahia state. It has similarities to the tapioca cheese bread typical from Minas Gerais state but does not contain cheese. There are 2 varieties of tapioca starch: sweet tapioca and sour tapioca. Sweet tapioca, the grated cassava root is allowed to rest in decantation taks for 18-24 hours. Then the starch is processed to be dehydrated and turned into flour. To make sour tapioca starch, the grated cassava is allowed to ferment in the decantation tanks for 15 to 40 days. The fermentation process creates a starch with an increased acidity. Hence, a sour taste and smell to it. This chimango brea has a crunchy crust on the outside and flufly and stretchy texture on the inside. So delicious when it comes out of the oven. The crust looses the crunchy texture after it has been cooled and stored. Chimango is also called Chipa in other South American countries like Paraguay. The recipe can be made with sweet tapioca, which is easier to source, but the taste profile is different to the bread made with sour starch.

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Prep Time 15

Cook Time 20

Course Appetizer, Snack

Cuisine Brazilian

Servings 20 breads

Ingredients

500 g sour tapioca starch (can be replaced with sweet tapioca starch, but taste profile will change).
200 ml milk (can be replaced with water. If using only water the amount is 350 ml)
150 ml water
150 ml olive oil
1 tbsp unrefined sea salt
2 eggs extra large (70 g) (Depending on the flour, 1 extra egg may be needed to achieve the right consistency)
1 tbsp fennel seeds crushed

Instructions

1. Turn on the oven to 180 degree celcius (fan forced) to pre-heat while the dough is being prepared.
2. Pour 500 g of tapioca starch (sour or sweet) into a large bowl. You can use a mixer to mix the ingredients. So, in this case use the bowl of your mixer. Reserve.
3. Pour water, milk and olive oil into a saucepan and add 1 level tbsp sea salt
4. Place the saucepan on the stove top and turn the heat to medium heat. Bring the ingredients to boil and turn off the heat.
5. Pour the boiling mixture over the flour and stir to incorporate into the flour. Allow the mixture to cool for about 5-8 minutes. The mixture needs to be warm enough to allow you to add the eggs and mix by hand. So, allow the mixture to cool enough so you do not burn your hands. The flour mixture just needs to be slightly warm, not hot or completely cold.
6. Once the flour mixture is warm to the touch. Add 2 eggs and crushed fennel seeds and mix well to combine and form a uniform dough. In the beginning it will be sticky to the hands. Work the dough for 5 minutes until well combined. Alternatively, you use your mixer with the hook or paddle attachment to combine the flour and egg mixture into a dough.
7. Grease your hands to stop the dough from sticking, and shape the breads, placing them on 2 large baking trays. The breads will double in volume so allow enough space for them to rise.
8. Place the baking trays in the oven to bake at 180 graus Celsius for 20 minutos. It could take a little bit longer to form a crunchier crust. They will start to form a golden colour in some spots, but still be mostly pale. So, pay attention to not overbake.
Enjoy your bread with a hot or cold beverage.