Cuñapes/Pão de Queijo (South American Cheesy Bread)

These little round bread are festive, fun bread to serve anytime. One of the most interesting things about the meal is the use of tapioca instead of regular flour to give it some extra pull and flavor. The author gives a great tip on how to separate the cheese, using scalded milk to get the cheese evenly distributed or cold milk if you want chunks throughout the bread. Both will yield delicious and interesting bread for all to try.

Key Takeaways:

  • Tapioca starch’s unique flavor and texture make it ideally suited for making cheesy bread.
  • Allowing the dough to rest overnight results in fluffier bread.
  • It’s best to chop the cheese, rather than grate it. Doing the former tends to result in bread with a lighter texture.

“Best of all, they bake up perfectly from frozen so you can always have a stash on hand to quell even the most aggressive cheese cravings.”

Read more: http://www.seriouseats.com/recipes/2017/12/south-american-cheesy-bread-recipe.html

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