Chewy Brazilian Cheese Bread Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a small saucepan, combine the milk, water and oil and bring to a boil.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the hot milk mixture with the tapioca flour and beat on medium speed. Add the mozzarella, Parmesan, eggs and salt and mix until just combined. The dough will be very soft; if necessary, add a little more tapioca flour.
• Shape and roll the dough into about 24 balls with your hands; moisten your hands if the dough is very sticky. Transfer the balls to the prepared pan. Sprinkle the balls with a little more mozzarella and bake until golden and puffed, 15 to 20 minutes. Serve with marinara and/or chimichurri. Enjoy!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
• Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
• Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tapioca flour in a mixing bowl. Combine milk, olive oil, and salt in a pan. Bring to a simmer over medium-high heat. Immediately remove from heat and pour into the bowl with the tapioca. Mix until a shaggy dough starts to form. Let rest for 5 minutes.
• Add mozzarella and Parmesan cheeses, eggs, and cayenne. Stir with a fork until thoroughly combined. Use an ice cream scoop to portion dough onto a silicone-lined baking sheet. Poke down any jagged bits using a wet finger if desired.
• Bake in the preheated oven until puffed and golden, about 20 minutes. Let cool for 5 minutes and serve warm.