Saturday, April 10

Brazilian Cheese Bread

I've been dying to try this bread ever since I read it on the website a few weeks ago. It's incredibly easy. I did a little experiment with various peppers because I thought that eating it plain would be a little boring. I tried habanero, jalapeno, and a red pepper. The one that tasted the best was the red pepper, so that's what I would recommend.

  • 1 egg
  • 1/3 cup olive oil
  • 2/3 cup milk
  • Scant 1 1/2 cups tapioca flour (you can easily find it at a health food store)
  • 1/2 cup (packed) grated cheese, your preference (I used mild cheddar cheese)
  • 1 teaspoon of salt (or more to taste)
  • Red pepper (diced into small pieces, as much as you want!)

Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients (except the red peppers) into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week. Mix in the small diced red peppers.

Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

Enough batter for 16 mini muffin sized cheese breads. This isn't what you would normally expect from a bread. It's kind of chewy. It would be a good appetizer because it's not very filling.

1 comment:

jules said...

that is so weird - Dusty just made these YESTERDAY, the day you posted this. The same exact recipe- crazy! Yummy, but ours turned out a little weird, like grainy. He's going to try again, because he really loved these when he was on his mission. :)