Brazilian Cheese Bread
During our two-week summer trip to Brazil š§š·, we enjoyed a delightful treat at nearly every meal: PĆ£o de Queijo, a soft and cheesy bread made from manioc starch (tapioca flour) and cheese.Ā
I explored various recipes and was thrilled to discover @oliviascuisineās version, which exceeded our expectations! For the best results, be sure to check out the recipe at the end of this post.
Note: PĆ£o de Queijo is best enjoyed warm or fresh from the oven! If you have any extra unbaked dough balls, you can wrap them tightly and freeze them for up to 3 months.
Tips and Modifications: For uniformity, use a cookie dough scooper to portion out the dough into an oil-sprayed silicone mold. This not only saves you from messy hand molding but also ensures each bread is perfectly shaped. Freeze the molds for a few minutes before baking to enhance the texture.
Treats:Ā
- Brazilian chocolate and other goodies
- Freshly baked Brazilian cheese bread (PĆ£o de Queijo)
- āTropical Collectionā placemats and napkins š§š· from @maperle_tablecouture @2table
- Dishes, cake tiered stand, and tea set from @saramillerlondon @portmeirionus
- Bamboo flatware from @potterybarnĀ
Enjoy your culinary journey with this delightful Brazilian staple!
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