Golden on the outside, soft on the inside and with that irresistible cheese flavour: cheese bread is one of the most well-known delicacies of Brazilian cuisine.
In this Viva o Sabor recipe, we show you how to prepare homemade cheese bread using sweet cassava starch, eggs, milk, oil and a combination of cheeses that we can easily find in Europe.
The recipe is simple and the result is delicious little cheese breads to accompany a coffee, serve at breakfast or simply eat while still warm as soon as they come out of the oven.
The recipe was also published on our Instagram, check it out and follow our profile on instagram: vivaosabor.nl
Ingredients
To prepare Brazilian cheese bread, you will need:
- 500 g of sweet cassava starch (Buy now at Viva o Sabor- Yoki Sweet Cassava Starch)
- 250 ml of cold milk
- ½ cup of oil
- 1 dessert spoon of salt
- 2 small eggs or 1 large egg
- 250 g of Jong Belegen cheese grated
- 200 g of Oud (48+) cheese grated
Viva o Sabor tip: the combination of Jong Belegen and Oud 48+ provides a well-marked cheese flavour. You can also try other cheeses, including other brands, adjusting the combination according to your preference.
How to make cheese bread
- Heat the milk and oil
Place the milk and oil in a saucepan and heat over medium heat.
As soon as it starts to boil, turn off the heat.
Be careful not to let the mixture boil for too long.
- Mix the cassava starch and salt
While the milk and oil heat, place the 500 g of sweet cassava starch in a large bowl.
Add the salt and mix well.
- Add the cheeses
Add the 250 g of Jong Belegen and the 200 g of Oud 48+ grated.
Mix the cassava starch and cheeses well.
- Add the eggs
Add the two small eggs, or one large egg, and mix again.
At this point, the dough will still be quite dry and uneven. This is normal.
- Add the hot milk and oil
Carefully, pour the mixture of milk and oil over the other ingredients.
Attention: the liquid will be hot. Mix first with a spoon and, when the temperature allows, continue working the dough with your hands.
This helps prevent burns.
- Work the dough
Mix well until the dough is homogeneous and begins to come away from the bowl.
After mixing with the spoon and with your hands, continue working the dough for at least 2 minutes, as shown in our recipe.
If the dough is too dry, add a little more egg.
If it is too oily, gradually add a little more cassava starch.
The aim is to reach a soft dough that can be shaped by hand.
- Shape the cheese breads
Preheat the oven to 200 °C.
While the oven heats, make small balls with the dough and place them on a baking tray lined with baking paper.
Leave some space between them, as the cheese breads will rise during baking.
- Bake
Place in the preheated oven at 200 °C.
Bake for approximately 20 to 25 minutes.
The time may vary depending on the oven and the size of the cheese breads.
Watch the colour: remove them when they are risen and golden.
And then comes the hardest part: waiting for them to cool.
Serve while still warm!
Cheese bread is especially delicious when served shortly after coming out of the oven.
Prepare a coffee, place the cheese breads on the table and enjoy.
Bon appétit!
Tips for preparing good cheese bread
Can I use another cheese?
Yes. The combination presented in this recipe was made with Jong Belegen and Oud 48+, but you can try different cheeses.
Cheeses with more intense flavour can make the cheese bread more pronounced, whilst milder cheeses produce a more delicate result.
The dough turned out dry. What do I do?
Add a little more egg and continue mixing.
Do this gradually to prevent the dough from becoming excessively liquid.
The dough turned out too oily?
Add a little more sweet cassava starch, always gradually, until you reach a consistency suitable for shaping.
Can I freeze cheese bread?
Yes. A practical option is to shape the balls and freeze them before baking. This way, you can have cheese bread ready to put in the oven whenever you want.
Cheese bread: a Brazilian flavour that crossed borders
Cheese bread is part of Brazilian food culture and is especially associated with the cuisine of Minas Gerais.
Its characteristic texture comes from the use of cassava starch, an ingredient produced from cassava, instead of the traditional wheat flour used in many breads.
Today, cheese bread can be found far beyond Brazil. For Brazilians living abroad, it can bring back that memory of an afternoon coffee with family. For those who have never tried it, it is a simple and delicious way to discover a little of Brazilian cuisine.
And that is precisely one of the things we like to do at Viva o Sabor: bring Brazilian flavours to Europe and transform ingredients into experiences.