Cheese bread is typical of Brazilian cuisine and is made from manioc or cassava flour and meia cura cheese, i.e. half cured, originating from a village called Minas Gerais. This cheese can be replaced by gruyere or parmesan cheese.
This rich bread of Brazil has a very soft, humid and a little heavy texture, reason why it must be consumed while it is still hot, because when it is cold it gets hard. Try it, you will love it!
- 2 eggs
- 1/2 cups of oil
- 1 cup of milk
- 550 grams of cassava flour
- 1 tablespoon of salt
- 1 teaspoon white pepper
- 250 grams of gruyere cheese
- 100 grams of parmesan cheese
- Parmesan cheese, for decoration
Heat the milk and oil in a pot at medium temperature for 3 minutes, it is not necessary to boil it, it just has to be very hot.
Mix with a wooden spoon in a large bowl the yucca flour with the salt and white pepper. Gradually add the milk and oil you heated and mix with the help of the spoon. The flour should be absorbing the liquid.
Add the cheeses and mix again. Add the eggs one by one and mix until you get a homogeneous dough. Refrigerate for 15 minutes.
Preheat the oven to 180 °C.
Grease your hands with a little oil and form small dough balls of approximately 40 grams. Place them spaced out (about 4 cm between each one) on a tray with waxed paper and sprinkle with Parmesan cheese.
Bake for 25 minutes and when they come out of the oven, consume them while they are still hot.
Decorate with Parmesan cheese and eat hot.
The texture of the dough is a bit sticky, so to make it easy to handle, cool it and grease your hands with vegetable oil.