Monday, May 20, 2013

Brazilian Cheese Bread

You can play around with this recipe to make it how you like it. Add different types of cheeses (Parmesan is a must though), slightly more or less tapioca flour, etc.

1/3 cup vegetable oil
1 cup and roughly 3 TBS milk
1 tsp salt
2 cups tapioca starch/flour
2 eggs
1 1/2 cup (6 oz) grated cheese (Mexican style blend, mozzarella, etc)
2/3 cup Parmesan cheese

Mix together oil, milk and salt. Boil until white foam appears (on stove or in microwave). Add hot mixture to tapioca flour in large bowl. Mix with wooden spoon and let rest until it cools down. (Let it cool down or else it will be too thin). Mix in eggs and cheeses. You will get a gooey, sticky mass.

To form balls, cover hands with oil and roll into ball shape as best you can. Each ball should be about 1 1/2 inches in diameter. Bake on lightly greased cookie sheet. Another option is to bake in greased mini muffin tins.

Bake at 375 degrees for 15-20 minutes, until tops begin to brown.

Notes: Tapioca starch/flour can be found at international food markets, whole foods, etc. The brand Hodgson Mills sells it.

(This is what the package looks like if you  just make the "package" kind. I think you just add eggs and water.)

1 comment:

Sharon said...

Ruth you must make a WHOLE batch of these for me the next time you are in Utah. I command you.