Brazilian Cheese Bread

How can a year-round bread be Passover-friendly?  When it's a Brazilian cheese bread!

These amazing cheese-laden individual breads are traditionally made with tapioca flour, which makes not only is gluten-free, but totally acceptable to serve during Passover.  I first tried a batch at my library's semi-annual English as a Second Language group's potluck dinner, when one of the students brought in a batch in honor of her Brazilian heritage.

So when I found this relatively easy recipe, I saved it for when the Hubs and I were starting to become matzoh-ed out.  Which was like last night. 

These little breads are best warm, but I've been too lazy enjoying  them today at room temperature.  My breads came out very flat, but that might have been since I couldn't find K-for-P Parm cheese.  So I simply omitted it, adding a bit more Moz cheese in its place.  Next time, I'll try a batch with both cheeses. 

By the way, the baked and cooled breads don't need refrigeration, so they are picnic-friendly as well.

Brazilian Cheese Bread
From: Olivia's Cuisine
Yield: approximately 30 rolls

4 cups tapioca flour
1 1/4 cups milk
1/2 cup water
6 Tbl. oil
1 1/ cups grated Parmesan cheese
1 cups shredded Mozzarella cheese
2 large eggs
2 tsp. kosher salt

Set a rack in the middle of the oven, then preheat to 400F.  Line a large baking sheet with parchment paper; set aside.

Stir milk, water, oil and salt in a saucepan; bring just to a boil over medium high heat.  

Add tapioca flour to a large mixing bowl.  Pour in milk mixture all at once.

Beat well with an electric mixer at medium setting.   The mixture will be thick, white and glossy.

Beat in eggs, one at a time, allowing the first to be completely incorporated before adding the second.

Add the cheeses, about a quarter cup at a time, until they are evenly distributed throughout the mixture. The dough will be soft and sticky, but able to hold its shape.

Use a spoon to scoop out about a golf ball-sized amount of dough, then wet your hands with cold water, then quickly as best you can roll the dough into a ball.

Mine flattened out.  No worries.

Place the balls on the prepared baking sheet, about 2 inches apart.  Place in preheated oven on middle rack.

Bake for 15-20 minutes or until breads are golden and puffed.

Or flat and puffed.  Whatever.
Serve warm, or allow to cool completely and store in a tightly sealed container up to 4 days.


Carole said…
Hi Dena, this would be a super contribution to Food on Friday: Bread over at Carole's Chatter. Please do bring it over to join in the fun. Cheers
Lora Machiele said…
This looks good! I moved recently and have an unopened bag of Tapioca Flour.
This would be a great way to use it up!
Thank you!

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