Brazilian Cheese Bread

AuthorKarenDifficultyBeginner

A tasty snack made out of tapioca flour and is gluten free. Great for batch freezing for another day and for parties and entertaining too.

Yields1 Serving
Prep Time30 minsCook Time15 minsTotal Time45 mins
 250 g Polvilho Doce
 250 g Polvilho Azedo
 500 ml whole milk
 50 ml vegetable oil
 2 eggs
 400 g shredded cheddar (mix with both mild and mature chedder). Parmesan works too
  tsp table salt or to taste
1

Pre-heat oven to 180 degrees celcius.

2

Mix milk and oil in a pan and bring to boil.

3

Once the mixture is boiling, mix with both polvilhos in a bowl and mix with a big spoon. The heat will change the polvilho temperature and this is the key to the recipe.

4

Once it is cool enough, mix with your hands to complete the mixing.

5

Beat the eggs and add to the dough - but make sure the dough is cold enough so it does not curdle the eggs. Suggest waiting about 10-15 minutes before adding the eggs.

6

Add the cheese and some salt to taste and continue to mix.

7

Use an ice cream scoop to get perfect sized portions and squish the mixture to remove air pockets.

8

Use your hands to make balls - the size can vary based on your preference. It can be little bite sized balls, two-bite sized balls or even big enough to add as a sandwich filling. Mari's preference is medium sized balls.

9

Put the balls on a tray lined with baking paper and bake for 10-15 minutes until golden in colour

10

You can also batch freeze these breads. They go straight from the freezer to the oven at 180 degrees celcius for about 20-30 minutes.

11

Great news - they are vegetarian and gluten free!

Ingredients

 250 g Polvilho Doce
 250 g Polvilho Azedo
 500 ml whole milk
 50 ml vegetable oil
 2 eggs
 400 g shredded cheddar (mix with both mild and mature chedder). Parmesan works too
  tsp table salt or to taste

Directions

1

Pre-heat oven to 180 degrees celcius.

2

Mix milk and oil in a pan and bring to boil.

3

Once the mixture is boiling, mix with both polvilhos in a bowl and mix with a big spoon. The heat will change the polvilho temperature and this is the key to the recipe.

4

Once it is cool enough, mix with your hands to complete the mixing.

5

Beat the eggs and add to the dough - but make sure the dough is cold enough so it does not curdle the eggs. Suggest waiting about 10-15 minutes before adding the eggs.

6

Add the cheese and some salt to taste and continue to mix.

7

Use an ice cream scoop to get perfect sized portions and squish the mixture to remove air pockets.

8

Use your hands to make balls - the size can vary based on your preference. It can be little bite sized balls, two-bite sized balls or even big enough to add as a sandwich filling. Mari's preference is medium sized balls.

9

Put the balls on a tray lined with baking paper and bake for 10-15 minutes until golden in colour

10

You can also batch freeze these breads. They go straight from the freezer to the oven at 180 degrees celcius for about 20-30 minutes.

11

Great news - they are vegetarian and gluten free!

Brazilian Cheese Bread
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