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cheese bread

Brazil’s Beloved Cheese Bread

Eduardo Lifchitz
Total Time: 1 hour 30 minutes
Yield: 12-15 cheese bread balls
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Ingredients
  

  • 55 g neutral oil, like canola, avocado or vegetable oil
  • 100 g water
  • 100 g whole milk
  • 250 g tapioca flour
  • 7.5 g salt (1/2 Tablespoon)
  • 250 g shredded cheese (a mix of mozzarella and Parmesan is recommended)
  • 1 1/2 eggs, mixed

Instructions
 

  • Preheat your oven to 350 °F.
  • Add the water, oil and milk to a medium pot and bring to a boil.
  • In a separate bowl, mix the tapioca flour and salt.
  • Pour the boiling mixture of water, oil and milk over the dry ingredients and mix well until lumps form.
  • Let the mixture rest until it becomes lukewarm and the bowl has cooled. If the mixture is too hot, it will cook the eggs in the next step.
  • Once the bowl is cool, add the cheese and eggs.
  • Now mix all the ingredients together until well mixed.
  • Measure out dough balls in 45 g increments (about the size of a golf ball) and roll into balls in the palm of your hand.
  • Put the balls on a parchment paper-lined baking sheet and into the pre-heated oven.
  • Bake for 30 minutes, or until the balls are golden in color. They’re best eaten straight from the oven.

Notes

You can wrap the balls in plastic wrap and freeze for up to three months before baking if you want to bake later.