Tuesday, March 12, 2019

Brazilian Cheese Bread ~ #BreadBakers

Brazilian Cheese Bread are golden little cheesy puffs of deliciousness
that just happen to be gluten-free.



As soon as I found out that the theme this month for the Bread Bakers was Cheese Breads, I knew exactly what I wanted to make.  Brazilian Cheese Bread has been having a moment for quite some time now.  There is a stand at my local Farmer's Market selling them, as is Costco in the frozen section.





Brazilian Cheese Bread is also known as Pão de Queijo.  They are nice and crispy on the outside but so soft and chewy inside.  You can definitely taste the cheese, but it is not overwhelming. You could use any combination of grated cheese but I choose mozzarella and parmesan. The texture of this bread is really interesting as you make it with tapioca flour - which makes it perfect for anyone with a gluten intolerance.  They reminded me a little bit of gougeres, which is a savory French choux pastry.





Although they are super easy to make, the recipe may have you doubting yourself along the way. The dough will be sticky, you will think that the egg will not mix in, and getting them ready for the oven is honestly a little difficult to handle. I have one word for you - perseverance.  You will be rewarded at the end.  My tip is to make sure you have a bowl of warm water and a cookie scoop when you are getting them ready to place on the tray.  They may look a little flat but they will puff up in the oven. I made a half batch but you could definitely double the recipe and freeze the balls on a tray and bake them at a later date.





If you would like to know more about the Bundt Bakers and see what the other bakers made for this months Cheese Breads theme please scroll down below the recipe.


Brazilian Cheese Bread
Printer Friendly Recipe
  • 245g (2 cups) tapioca flour
  • 140ml (½ cup + 1½ tablespoons) whole milk
  • 55ml (¼ cup) water
  • 35ml (3 tablespoons) vegetable oil
  • 75g (¾ cup) grated parmesan cheese
  • 55g (1 cup) shredded Mozzarella cheese
  • 1 large egg
  • 1 teaspoon salt
Preparation
  1. Preheat oven to 205℃ (400℉) with a rack in the middle.
  2. Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat.
  3. Add the tapioca flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour.
  4. Turn the mixer on and mix it well (the texture will be fondant-like, really white and sticky).
  5. With the mixer still on, add the egg, one at a time (it may look like it will not mix together but it will after a few minutes).
  6. Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated.
  7. The dough is supposed to be soft and sticky, but if you feel it is not solid enough, add some more tapioca flour. - don't over do it or your cheese bread will be tough and hard.
  8. To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls that are a little smaller than golf-sized.
  9. Place the balls on a baking sheet covered with parchment paper and bring it to the preheat oven.
  10. Bake for 15-20 minutes or until they are golden and puffed.
  11. They are best served warm.



#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. Our theme this month is Cheese Breads. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at gmail.com. Thanks to Sue from Palatable Pastime for hosting this month, as well as Camilla and Stacy who are helping with the links.

And don’t forget to take a peek at what the other talented bakers have baked this month ~


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