Hello once again! It’s me, Joey from Little Accidents in the Kitchen 🙂 I think I might have declared (either on the previous post or somewhere on my blog) that I love sweets. But today, I’m not sharing a sweet recipe.
The first time I had this bread was at a small Brazilian restaurant my family used to frequent. We loved the meat, the way the servers would carve slices from the huge skewer onto our plates. We loved the salad bar, the perfectly crisp and sweet vegetables. But for me, the highlight was always the cheese bread served once we sat down, a rich starter to our rich meal.
It seems slightly odd, doesn’t it? Going to the Brazilian restaurant – which specializes in meat, more meat and all kinds of meat – for the cheese bread. But it was that good. Perhaps it was the cheese they used, because the cheese makes the bread in this recipe.
I reveled in the texture – soft, chewy and slightly crisp on the outside.
What more could I have asked for? Other than a recipe…
For years I wondered just how to replicate that bread at home. I never took any action till I found this recipe. It’s so simple that the most tedious step was for me to get out of the house and find some tapioca flour.
Who would have thought such a simple recipe could yield the very bread I fell in love with?
- 1 egg (60g)
- ½ cup oil (80g)
- 1 cup milk (200g)
- 200g tapioca flour
- 1 ½ cup grated cheese (80g), I used parmesan
- 1 teaspoon salt
- Preheat oven to 200 degrees Celsius or 400 degrees Fahrenheit.
- Grease a mini muffin tin.
- Blend all ingredients together in a blender or food processor until smooth.
- Divide between holes in the muffin tin, filling each ¾ full.
- Bake for 10 minutes.
- Eat on the same day. They’re great out of the oven or even a few hours later.
Feel free to check out my blog at Little Accidents in the Kitchen.