Brazilian Cheese Bread Recipe
Servings: 30 servings
Calories: 117kcal
Ingredients
- 1 lb Tapioca flour
- 2 teaspoons salt
- 10 ounces queso fresco cheese crumbled
- 1 cup parmesan cheese grated
- 2 eggs
- 1 cup milk full fat
- ¼ cup vegetable oil + more for hands
Instructions
- Preheat oven to 350 F.
- Line two rimmed baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour and salt.1 lb Tapioca flour, 2 teaspoons salt
- In a medium mixing bowl, stir together the cheeses and eggs until well combined.10 ounces queso fresco cheese, 1 cup parmesan cheese, 2 eggs
- In a small saucepan, simmer the milk and oil over medium heat just until it simmers.1 cup milk, 1/4 cup vegetable oil
- Remove the milk from the heat and pour into the tapioca mixture and stir with a wooden spoon until the mixture is gummy and clumpy looking.
- Wait about 10 minutes until the mixture is cool to the touch.
- Stir in the cheese/egg mixture and mix well. It should come together into a nice ball.
- Use a little oil to coat your hands to help you roll the dough balls.
- Roll the dough into balls that are about 2 Tablespoons worth of dough at a time. Use a cookie scoop to measure them out and then roll in your hands to smooth them out.
- Arrange the balls onto the prepared pans 2" apart.
- Bake until golden brown, about 30-35 minutes.
- Enjoy.
Notes
Store these in an airtight container on the counter for up to 3 days. They also freeze well!
Nutrition
Serving: 1g | Calories: 117kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 287mg | Potassium: 35mg | Sugar: 1g | Vitamin A: 131IU | Calcium: 105mg | Iron: 0.3mg
