Cheese Bread

This is my single favorite thing to eat!

Very Brazilian, very delicious. I never found anything quite like it anywhere else, and I still don’t know why this isn’t a worldwide sensation by now.

In Brazil they are called pão de queijo, literally cheese bread, and you can find it at any Caffe or market. At markets you will find frozen versions or just the mix that you add egg and water or milk.

My name is Aline and I have cheese bread addiction. If I see one I have to eat it. If I smell one I have to find where the smell is coming from and eat it. If I dream about one, I have to bake it and eat it

It’s actually really easy to make, but one of the ingredients might be a little hard to find. If you live in a big city like me, you will find a Brazilian market around you for sure, and there you will look for polvilho azedo. I read that it works just fine with sour starch, also called cassava flour or tapioca starch, but I never tried neither of those options since in San Francisco there are many Brazilian markets and I can always can find the real thing. Other than that, everything else is pretty basic.

It’s a great finger food. Good for parties or afternoon snack, or as I like to do, bake even smaller breads and eat watching a movie, instead of popcorn…

To cook listening to Pato Fu

Cheese Bread

1/2 Teaspoon of salt

1/2 Cube of chicken flavor bouillon (not absolutely necessary, if skipping it, just add more salt)

300ml of Milk

150ml of Oil

500g of Sour starch

3 Eggs

2 Cups of grated mozzarella

2 Cups of grated Parmesan

Put the sour starch in a large bowl.

Boil the milk, salt, chicken cube and oil in the stop oven.  After boiling, pour the milk mixture over the sour starch and mix well until all the lumps disappear. Let it cool down.

After cooling down, add the eggs one by one alternating with the cheese, and mixing well after each addiction. Mix the dough with your hands until all the mixture is evenly mixed.

Preheat oven at 350F degrees.

Roll the balls and place it in a sprayed baking sheet leaving 1 inch around each ball because they will almost double in size. If the dough is a little sticky, oil your hands to be able to roll the balls.

Place the baking sheet in the preheated oven for 20 minutes, or until the breads are bigger and golden on top. Bom apetite.

*This recipe will make around 45 balls. Usually this is too much to eat in one day, even for me. It’s fine to freeze the cheese breads. To do so, place the balls in a sheet in the freezer, not touching one another. After they are frozen, transfer to a Ziploc or any container. It’s very important to frozen them individually first, because if you skip this process you will end up with a bunch of cheese breads all glued together and it will be impossible to separate them to bake. Bake them still frozen for 30 minutes at 35oF degrees.

Published in: on November 17, 2009 at 6:23 am  Leave a Comment  

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