Caroline Teixeira | Pedernales EC
Tapioca flour, also called tapioca starch, is essential for making chewy Brazilian cheese bread. Note that the dough will be wetter and stickier than a traditional bread, so avoid the temptation to add too much flour.
1 1/4 cups whole milk
1/2 cup water
6 tablespoons vegetable or olive oil
2 teaspoons salt
4 cups tapioca flour, plus more as needed
1 1/2 cups grated Parmesan cheese
1 cup shredded mozzarella cheese
1. Preheat oven to 400 degrees.
2. In a saucepan, combine whole milk, water, oil and salt. Bring to a boil over medium-high heat.
3. Add the tapioca flour to the bowl of a stand mixer and pour the boiling liquid over the flour. Mix well on low speed until mixture looks soft, sticky and stringy.
4. With the mixer running, add eggs one at a time, fully incorporating after each. Add cheese a little at a time until all is added and dough is fully mixed.
5. If dough is too moist, add a small amount of tapioca flour until a soft and sticky dough is reached.
6. To shape the bread, wet your hands with cold water. Scoop a small amount of dough out with a spoon or your fingers and roll into a ball slightly smaller than a golf ball. Arrange on a baking sheet and repeat until all dough is shaped, rewetting hands as needed during the process.
7. Bake 15–20 minutes, until puffed and golden.
Makes about 3 dozen.