Brazilian Cheese Bread
This Brazilian Cheese Bread is crispy on the outside and chewy and gooey on the inside with a delicious savoury cheese flavour
Ingredients
- 2½ cup tapioca starch (or tapioca flour 345gm/12oz) (NOTE 1)
- 1 tsp salt
- 1⅓ cup full cream/whole milk (330ml/11 fl oz)
- ⅔ cup mild or light olive oil (160ml/5.4 fl oz) (NOTE 2)
- 2 large eggs
- 100 gm freshly shredded parmesan cheese
- 130 gm freshly shredded mozzarella cheese
Instructions
- Preheat oven to 220°C (430°F) or 200°C (390°F) for fan-forced ovens. Line a large tray with non-stick baking/parchment paper.Place the tapioca starch/flour in a large heat-proof bowl along with the salt. Pour the milk and oil into a small saucepan and place it over medium heat. Bring the milk mixture to a boil, then remove it from the heat.
- Pour the hot milk mixture over the tapioca starch and stir well to combine. Add in the eggs and continue to stir until combined, then mix in the parmesan and mozzarella cheese. The dough should be quite wet and sticky.
- Use a 2-tablespoon cookie scoop for the dough ball and place them on the prepared tray approximately 4cm/2in apart. If you want a smoother and neater surface on your bread, lightly oil your hands and roll the dough into balls.
- Bake for 12 to 15 minutes, then turn the tray and bake for another 5 minutes for an even golden colour. These Brazilian Cheese Breads are best when served warm.
Notes
(NOTE 1) Tapioca starch (or flour) is made from the very starchy cassava plant and is naturally gluten-free. Supermarkets usually stock tapioca starch/flour in their international section. Tapioca starch is also available at Asian grocers.
(NOTE 2) Light/mild olive oil - Extra virgin olive oil has a strong flavour, so I prefer using mild/light olive in this bread because it doesn't dominate the cheese flavour. However, in saying this, you could still use extra virgin olive oil if you enjoy the taste.
Leftovers - Allow the Brazilian Cheese Bread to cool completely at room temperature, then transfer it into a sealed container and store it in the fridge for up to 5 days. These also freeze well for up to 3 months.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1breadCalories: 130kcalCarbohydrates: 11gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.002gCholesterol: 22mgSodium: 193mgPotassium: 34mgSugar: 1gVitamin A: 105IUCalcium: 88mgIron: 0.3mg