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Cheese Bread

A community recipe by

Not tested or verified by Nigella.com

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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 Pão de Queijo.

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 Pão 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.

    *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.

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