Brazilian cheese breads
This bread is typical from Minas Gerais state but it is popular in the whole country and can be found at almost every bakery in Brazil. We have 2 varieties of tapioca starch in Brazil: sweet tapioca and sour tapioca, the latter is fermented during processing. Sweet tapioca is the most popular to be used for this recipe and it is easier to source, but both varieties can be used. These cheesy tapioca bread has a crunchy crust on the outside and flufly and stretchy texture on the inside. So delicious when it comes out of the oven. The crust looses the crunchy texture after it has been cooled and stored.
Ingredients
- 500 g tapioca starch
- 150 ml olive oil (or vegetal oil of preference)
- 150 ml milk (nut milk variety can be used to substitute cow's milk)
- 100 ml water
- 1 tsp unrefined sea salt
- 2 eggs (extra large - 70g)
- 200 -300 g cheddar/tasty cheese grated
Instructions
- Turn on the oven to 180 degree celcius (fan forced) to pre-heat while the dough is being prepared.
- Pour 500 g of tapioca starch (sour or sweet) into a large bowl. You can use a mixer with the hook attachment for bread dough to prepare this recipe. So, in this case use the bowl of your mixer. Reserve.
- Pour milk, water and olive oil into a saucepan and add the sea salt.
- Place the saucepan on the stove top and turn the heat to medium heat. Bring the ingredients to boil and turn off the heat.
- Pour the boiling mixture over the flour whilst stirring to incorporate into the flour. Allow the mixture to cool for about 5 minutes. The mixture needs to be warm enough to allow you to add the eggs and mix by hand. So, allow the mixture to cool enough so you do not burn your hands. The flour mixture just needs to be warm, not hot or completely cold.
- Once the flour mixture is warm to the touch. Add 2 eggs and mix well to combine and form a uniform dough. In the beginning it will be sticky to the hands. Work the dough for 2-3 minutes until well combined. Alternatively, you use your mixer with the hook or paddle attachment to combine the flour and egg mixture into a dough.
- Add the grated cheese into the mixture and mix until well combined.
- Grease your hands to stop the dough from sticking, and shape the breads, placing them on 2 large baking trays. The breads will increase in volume so allow enough space for them to rise.
- Place the baking trays in the oven to bake at 180 graus Celsius for 20 minutes. It could take a little bit longer to form a crunchier crust. They will start to form a golden colour in some spots. So, pay attention to not overbake. Enjoy your bread with a hot or cold beverage.
Notes
You can add an extra 50 ml of water to the recipe if you want the breads to puff up more. In regard to egg sizes, they can vary a lot. You can add 3 small (50g) or 3 Large eggs (60g). Best weight the eggs.
These breads can be placed on a tray lined with baking paper and placed in the freezer to freeze and bake at a later stage. Once frozen, transfer the breads to resealable freezer bags and store in the freezer up to 90 days. When you are ready to bake them, just placed them on a baking tray and bake in a pre-heated oven (pre-heat at 180 degrees for 5 minutes). Bake for 20-25 minutes until the breads form a slight golden brown crust. These breads should be placed straight from the freezer into the oven on a tray. No need to allow to thaw.
These breads can be placed on a tray lined with baking paper and placed in the freezer to freeze and bake at a later stage. Once frozen, transfer the breads to resealable freezer bags and store in the freezer up to 90 days. When you are ready to bake them, just placed them on a baking tray and bake in a pre-heated oven (pre-heat at 180 degrees for 5 minutes). Bake for 20-25 minutes until the breads form a slight golden brown crust. These breads should be placed straight from the freezer into the oven on a tray. No need to allow to thaw.