CHEESE BREAD

Good Morning!

Ah, I know you're with that "strange😏 face and thinking: "one more cheese bread recipe"? After all it seems that the number of cheese bread recipes increases every day. But take a look at the ingredients, and see if you've already made this one? If not, let's make it now.

However, first let's get to know the history of this famous bread roll and the difference between sweet tapioca flour and sour tapioca flour.

THE HISTORY OF CHEESE BREAD

Traditionally miner, this cheese bread is known throughout Brazil, including other countries. Foreigners when they come here, fall in love with this delicacy, crispy on the outside and soft on the inside.

As could not be otherwise, the origin is not precise about the date, and who truly invented it, but let's go to the information we have.

Some research points out that it arose in the time of the slaves, after all the cassava was the bread of the Brazilian Indian.

Other records indicate its origin in the eighteenth century, in the state of Minas Gerais.

At that time, the available wheat flour was imported, expensive and of poor quality, and arrived in the state of Minas Gerais unsuitable for consumption and, to replace it was used tapioca flour, by-product of cassava, an ingredient brought by the Portuguese.

To the recipe were added leftovers of hard cheeses ("curado" cheese - kind of Brazilian cheese), which were left over from the production of the farms, eggs and milk, this last ingredient plentiful due to the expansion of livestock. The dough was then rolled and baked, thus beginning the history of cheese bread.

But are you curious to know the original recipe? As always, it is obscure and contain many versions, varying the ingredients or quantities. For example, water or milk, butter, lard or oil, sweet or sour tapioca flou or both. The cheeses, the most diverse, being the most common, the "Meia Cura", "Canastra" and Parmesan.

These rolls became popular from 1950, when the miner Arthêmia Chaves Carneiro (face of the brand of the Cheese Bread House) disseminated the recipe and began to market it in the state.

Today it is exported to more than 50 countries, Portugal, Italy, Japan, the United States, are some of them. The fact is that in some countries of Latin America we can find a delicacy similar to our cheese bread.

Cheese Bread in South America

In Colombia - pandebono or pan de bono, flattened like our traditional cheese bread, in addition to the tapioca flour is used pre-cooked corn flour, Colombian cheese and feta.

In Paraguay and Argentina we have chipa that has a U shape and whose recipe is very similar to our cheese bread. Pan de yuca (manioc bread), also of the same format as ours, is native to Ecuador.

Today we can buy ready-made cheese bread in bakeries, coffee shops and even frozen dough, fortunately, we can easily find it.

But the taste doesn't always surprise us, so, based on that, I propose you to prepare your own bread roll, which is super fast.

In about 30 minutes you will have your bread rolls ready, with the aroma of the tastiest cheese bread invading your home.

Today's recipes use different types of cheese,half cure, which is the traditional, Canastra, Parmesan, provolone including even Brie and Gorgonzola.

But when adding another type of cheese, it is necessary to be careful, because the fat will influence the texture of your bun, leaving it more or less dense, or even make it spread when baking.

Just one more detail, maybe someone is or will be wondering about the tapioca flour, and wondering if you can use the sweet or sour or even mix the two, and in this case what is the difference?

Difference between sweet tapioca flour and salty tapioca flour

Both come from decanting of the cassava, but while one part is dried and ground (the sweet), another part ferments before going through drying and grinding, which will give a more intense and sour taste.

The two varieties are also known as cassava starch and both are gluten-free, making the tapioca flour a good substitute for wheat flour in the diet of people with celiac disease or who avoid consuming this protein.

With a mild flavor, the sweet tapioca flour gives elasticity to the dishes, working as a kind of glue that binds the other ingredients. Therefore, it is indicated for the preparation of cookies, tapiocas (like a tortilla) and breads that need a more creamy texture.

The sour tapioca flour, as its name indicates, has a more acidic flavor than the sweet tapioca flour, that gives a more intense flavor to the preparations.

In addition, it allows air bubbles to form inside the dough, making the role of yeast, so that it grows more and becomes lighter. In this way, cheese bread made with sour tapioca flour has large holes in it, and can even become hollow.

Thus, its growth causes it to become deformed instead of round, in addition to be drier and has a more marked flavor. Because of these characteristics, it is common to see recipes that use both types of tapioca flour, in order to obtain a balance between the properties of each one.

Ready here's the difference, but this recipe takes only the sweet tapioca flour, and I guarantee, it is spectacular, since we put 50% cheese.

Well, now that we know a little bit of the story and the difference between sour and sweet sprinkles, let's go straight to the recipe.

As I said in the video, the photos have ingredients for half a recipe, but the items listed are for the full recipe, so do not be in doubt, follow the ingredients described, because you will devour them quickly as soon as they come out of the oven

If you want to freeze them, just make little balls, put them on a baking sheet, take them into the freezer, and once they are frozen, store them in well-sealed bags.

To bake the frozen cheese breads, preheat the oven to 180ºC (medium temperature) and take the breads straight from the freezer to the oven on a greased baking sheet).

The oven time will depend on the size of the buns (approx. 30 min). The validity when frozen is 3 months.

Another detail, as you can see, I made some of them stuffed with guava paste. To do this, simply open the dough in the palm of your hand, place a small piece of guava paste and make the ball by closing it well. The guava paste needs to be hard enough to cut, it can not be like a jam, otherwise will not be able to roll the rolls. The guava melts, it is delicious, after all guava and cheese is a perfect marriage.

BREAD CHEESE

Ingredients:

450 g sweet tapioca flour

1 tsp baking powder

2 tsp salt

250 g boiled potatoes reduced to puree

60 ml oil

125 ml milk

500 g grated mozzarella cheese

2 eggs

Instructions:

Preheat the oven to 200°C

In a bowl, put sweet tapioca flour, salt and baking powder. Mix.

Boil milk and oil and incorporate into sweet tapioca flour.

Add eggs, one at a time, mixing it to the dough after each addition.

Add mozzarella cheese and potato puree and mix well until the ingredients are homogeneous.

Make small balls.

Place them on a baking sheet, leaving a gap between them and bake for 20 min, or until golden.

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