Ah, you mean cheese bread, like the soft, chewy, cheesy rolls popular in Brazil (pão de queijo) or other variations. I can give you a simple, reliable recipe that makes wonderfully cheesy, slightly crispy-on-the-outside, soft-on-the-inside bread.
Cheese Bread (Pão de Queijo) Recipe
Ingredients (makes ~12–15 small rolls):
- 2 cups tapioca flour (also called tapioca starch)
- 1 cup milk
- 1/2 cup water
- 1/4 cup vegetable oil (or butter)
- 1 tsp salt
- 1 1/2 cups grated cheese (Parmesan, mozzarella, or a mix)
- 2 large eggs
Instructions:
- Preheat oven: 375°F (190°C). Line a baking tray with parchment paper.
- Heat liquids: In a saucepan, combine milk, water, oil, and salt. Bring to a boil.
- Mix with tapioca: Remove from heat and immediately pour over tapioca flour in a mixing bowl. Stir until smooth.
- Add eggs & cheese: Let the mixture cool slightly, then add eggs one at a time, mixing well. Fold in grated cheese.
- Shape rolls: Scoop or roll dough into small balls (~1–2 inches). Place on baking tray.
- Bake: 20–25 minutes until golden and puffed.
- Serve warm: These are best fresh, warm, and gooey inside.
💡 Tips for success:
- Tapioca flour is what makes it chewy and gluten-free; don’t substitute with wheat flour.
- Use a sharp or strong-flavored cheese for the best taste.
- You can freeze unbaked rolls; just bake straight from the freezer (add a few extra minutes).
If you want, I can also give you a super easy microwave version for instant cheese bread—ready in 5 minutes, no oven needed.
Do you want me to do that?
