Brazilian Cheese Bread
These are really quick to make and super delicious. They are also gluten-free!
½ C milk
3 Tbs mild oil
1 C plus a little more (130g) tapioca flour
½-¾ tsp salt
2 oz Parmesan or Romano cheese, grated
1½ oz sharp cheddar or mozzerella cheese, grated
¼ tsp garlic powder or 1 small garlic clove, pressed (optional)
herbs (optional)
Blend all but cheese in blender until smooth. Add cheese and pulse a few times. Pour into greased mini-muffin pans, sprinkle tops with Parmesan if desired and bake 400°F for 13-18 minutes.
Authentic Version: Pão-de-queijo mineiro
½ cup vegetable oil
1¼ cups whole milk
2 tsp salt (more or less, depending on the cheese mixture you're going to use)
1 lb (500 g) polvilho azedo (Brazilian sour manioc starch)
2 eggs, lightly beaten
1 cup shredded queijo da canastra (or you can try a mix of 2 parts sharp cheddar cheese and 1 part mozzarella, or 1 part mozzarella and 2 parts parmesan cheese, or any other mix of melting, strong-flavored cheeses you like)
1. Combine oil, milk and salt in a sauce pan. Heat to just below boiling point (watch closely - when the mixture starts to rise, remove immediately from heat and use mixture in step 3).
2. Place the polvilho azedo in a large bowl.
3. Pour boiling mixture all over the polvilho azedo and, using a wooden spoon, start stirring the dough.
4. When the dough is cold enough to be kneaded by hand (but still hot), add eggs and cheese and knead until it is very sticky and elastic, about 15 minutes (you will need a spoon or scraper to get it off your hands).
5. Let the dough rest while you preheat the oven to 450°F (it is very important that the oven is at high temperature when you bake the pães-de-queijo; if they start to get too brown on the bottom before getting golden brown on top, reduce the temperature a little bit).
6. Oil two large baking pans. Oil your hands with vegetable oil and form golf-sized balls with the dough (40-45). Place them 2-3 in apart in the pan, as they grow considerably when baked. (You can, at this point, freeze the balls and then store them in zip lock bags to bake them straight from the freezer at your convenience - they will take a little longer to get ready, though.)
7. Bake until puffed and golden brown (about 15 minutes). Serve hot.(Try bringing milk and oil to boil just around edges and then add to 183g flour and salt in mixer, then mix in egg and then cheese. Scoop on parchment paper in balls and bake for 20-25 min).
Recipe:
1 egg½ C milk
3 Tbs mild oil
1 C plus a little more (130g) tapioca flour
½-¾ tsp salt
2 oz Parmesan or Romano cheese, grated
1½ oz sharp cheddar or mozzerella cheese, grated
¼ tsp garlic powder or 1 small garlic clove, pressed (optional)
herbs (optional)
Blend all but cheese in blender until smooth. Add cheese and pulse a few times. Pour into greased mini-muffin pans, sprinkle tops with Parmesan if desired and bake 400°F for 13-18 minutes.
Authentic Version: Pão-de-queijo mineiro
½ cup vegetable oil
1¼ cups whole milk
2 tsp salt (more or less, depending on the cheese mixture you're going to use)
1 lb (500 g) polvilho azedo (Brazilian sour manioc starch)
2 eggs, lightly beaten
1 cup shredded queijo da canastra (or you can try a mix of 2 parts sharp cheddar cheese and 1 part mozzarella, or 1 part mozzarella and 2 parts parmesan cheese, or any other mix of melting, strong-flavored cheeses you like)
1. Combine oil, milk and salt in a sauce pan. Heat to just below boiling point (watch closely - when the mixture starts to rise, remove immediately from heat and use mixture in step 3).
2. Place the polvilho azedo in a large bowl.
3. Pour boiling mixture all over the polvilho azedo and, using a wooden spoon, start stirring the dough.
4. When the dough is cold enough to be kneaded by hand (but still hot), add eggs and cheese and knead until it is very sticky and elastic, about 15 minutes (you will need a spoon or scraper to get it off your hands).
5. Let the dough rest while you preheat the oven to 450°F (it is very important that the oven is at high temperature when you bake the pães-de-queijo; if they start to get too brown on the bottom before getting golden brown on top, reduce the temperature a little bit).
6. Oil two large baking pans. Oil your hands with vegetable oil and form golf-sized balls with the dough (40-45). Place them 2-3 in apart in the pan, as they grow considerably when baked. (You can, at this point, freeze the balls and then store them in zip lock bags to bake them straight from the freezer at your convenience - they will take a little longer to get ready, though.)
7. Bake until puffed and golden brown (about 15 minutes). Serve hot.(Try bringing milk and oil to boil just around edges and then add to 183g flour and salt in mixer, then mix in egg and then cheese. Scoop on parchment paper in balls and bake for 20-25 min).
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