In Brazil, many grandmothers have their favorite recipe for cheese bread. Some versions are chewier, some crisper; some have just Parmesan cheese, others use a combination of cheese. This recipe from Becky Low is a nice blend of chewy texture and flavor. This version adds a little minced garlic, but you can make them plain if you prefer. Watch Becky make this recipe on Studio 5
Yields: 24 Pieces
1 cup milk
⅓ cup water
½ cup butter
1 teaspoon salt
2 teaspoons minced garlic
2 cups tapioca flour
¾ cup grated Parmesan cheese
½ cup shredded Mozzarella cheese
Preheat oven to 375 degrees. Use ungreased baking sheet or line with parchment paper; set aside.
Combine milk, water, butter and salt; whisking occasionally, bring to a boil. Remove milk from heat; stir in garlic and tapioca flour. Mixture will be stiff, resemble cottage cheese, form a ball and pull away from sides of the pan. Set aside to cool 10-15 minutes.
Stir eggs into batter. It will appear eggs will not stir in, keep stirring. Add cheese and stir until blended. Using a tablespoon or ice cream scoop, measure out scant ¼-cup sized balls; place on prepared baking sheet. Bake in the center of the oven about 20-25 minutes or until lightly browned. Serve warm.