Spring-loaded bread gives breakfastbounce

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Grate: Break cheese into 3 or 4 chunks. Drop into the food processor and buzz to bits.

Add yuca flour, cornmeal, sugar and salt. Buzz to mix. Add egg. Process a full 2 minutes; dough will form a ball — just keep going. Dough will be very soft. Let rest 10 minutes.

Divide dough and roll into 20 balls. Set 10 balls on each of two lightly oiled baking sheets. Press each ball gently into the pan, forming a dome shape.

Slide pans into a 400-degree oven and bake until puffed, golden and cooked through, about 10 minutes. Breads should still be soft on top (even a bit bouncy) when pressed. Enjoy hot with coffee or hot chocolate.

Adapted from cookingcolombia.com

*Don't worry. These ingredients may sound exotic, but they are readily available at the supermarket or Latin American specialty market.

Leah Eskin is a Tribune Newspapers special contributor. Email her at leahreskin@aol.com.
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