JEREMY’S CHEESE BREAD (PAO DE QUEIJO) Two Red Bowls

Brazilian cheese bread made with tapioca flour. Stretchy and cheesy, the perfect
munchie.

Servings:

Author:

Prep Time
15 minutes

Cook Time
20 minutes

Breads

Latin America

cheese bread Brazillian Pao de Queijo

🧂 Ingredients

1 cup (125 gram) tapioca flour or tapioca starch
½ cup whole milk or milk of your choice
¼ cup vegetable oil or unsalted butter

plus more for greasing the pan
1 large egg
½ teaspoon salt
½ cup about 2 ounce shredded cheese of your choice (Parmesan and mozzarella or Farmer's Cheese or blend of cheeses)

1 Preheat oven to 400 degrees. Lightly grease a 24-well mini-muffin pan with
cooking spray or oil.
2 In a blender, combine the flour, milk, vegetable oil, egg, and salt. Process
until smooth, scraping down the sides as needed, about a minute or so. Add the
cheese and pulse once or twice more, until just combined.
3 Divide the batter evenly into the greased mini-muffin pan. Bake for 15-20
minutes, or until puffed and golden. Baking for less time will give stretchier,
chewier rolls, and more will give a crispier exterior. Serve warm. Leftovers can
be frozen and reheated at 400 for 5 minutes.