Recipes — brazilian cheese bread
Polenta valgusana
Posted by Jorge Gpalau on
Easy to prepare: Boil 1 and a half litres of water with 2 heaped spoonfuls of salt. Empty the sachet of cornmeal into the boiling water, mixing well. Keep stirring in the same direction using a wooden spoon. The polenta should take about 8 minutes to cook
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PAO DE QUEIJO – BRAZILIAN CHEESE BREAD
Posted by Jorge Gpalau on
PAO DE QUEIJO – BRAZILIAN CHEESE BREAD INGREDIENTS 1 cup whole milk 2 tablespoons butter 2 tablespoons neutral oil 3 cups sweet tapioca flour ( cassava starch ) (OR 2 cups sour tapioca flour if you can find it) 1 teaspoon salt (more if your cheese is not very salty) 2 eggs, beaten 4 ounces grated cheese (see notes about cheese, above) INSTRUCTIONS Set oven to 200ºC Combine milk, butter and oil in a small pot and place over medium-high heat. Bring to boil. Put tapioca flour and salt into mixing bowl of a stand mixer. Pour in hot milk...