Cheese Bread

A community recipe by Diamante

Not tested or verified by Nigella.com

Introduction

It is a centenary recipe original from my state (Minas Gerais, no other place in Brazil can do so tastefull as in M.G. :p).. because it demands a kind of cheese only made here in the mountains, so better you try some 2 or 3 difFerent cheeses to choose better one).

I´m sorry for my poor English and hope you enjoy the PÃ£o de Queijo.

Ingredients

Serves: 0

Metric Cups

1 kilogram manoic starch
250 millilitres milk
100 grams butter
1 tablespoon salt
6 eggs
½ kilogram cheese (grated)

2⅕ pounds manoic starch
8⅘ fluid ounces milk
4 ounces butter
1 tablespoon salt
6 eggs
1⅛ pounds cheese (grated)

Method

Cheese Bread is a community recipe submitted by Diamante and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a large bowl, mix: the manioc starch + milk + butter + salt + eggs, Use your hands to mix and to smash well

Add the grated cheese and mix more

Form small balls and put in a greased pan, Bake at high flame oven until the size become 2x bigger (double size), Then low flame oven´till start to become golden.

In a large bowl, mix: the manioc starch + milk + butter + salt + eggs, Use your hands to mix and to smash well

Add the grated cheese and mix more

Form small balls and put in a greased pan, Bake at high flame oven until the size become 2x bigger (double size), Then low flame oven´till start to become golden.

Additional Information

*there are 2 kinds of manioc starch: polvilho azedo ( sour manioc starch) AND polvilho doce (sweet manioc starch) I like to use 3/4 polvilho azedo + 1/4 polvilho doce, but if you will use only one, use the SWEET one;

**the cheese must be some yellow and "hard" like parmezzano but not so spicy, (some people use parmezzano, but some less spicy will be better)

Note: If you want you can freeze. Just take the unbaked breads in a pan into the freezer until hard and separate the portions in small bags. When you want, take from the freezer and let it thaw for 15 minutes before baking.

**the cheese must be some yellow and "hard" like parmezzano but not so spicy, (some people use parmezzano, but some less spicy will be better)