Brazilian Cheese Bread II

Brazilian Cheese Bread

Earlier this year we made a quick weekend getaway to Atlanta and ate at Fogo de Chao. We both liked all the food, but especially loved the cheese bread (Pao de Queijo).  I made another version of these cheese popovers this summer.  They were good, but not exactly what I was looking for.  I found this recipe and it was spot on!  I added a sprinkle of rosemary on top and they were perfect.  Soft and chewy - just like at Fogo de Chao.  They go great with steak, chicken or pork. 

Brazilian Cheese Bread

Brazilian Cheese Bread


Brazilian Cheese Bread - Pao De Queijo
bewitchingkitchen.com
(Printable Recipe)

  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 cup tapioca flour
  • 1/4 cup parmesan cheese, grated
  • 1/2 tsp salt

  • for topping (optional)
  • fresh rosemary leaves, chopped
  • kosher salt


Add all ingredients, except those for the topping, into a blender. Blend very well at full speed, stopping a couple of times to scrape the surface of the blender’s cup, making sure no bits of tapioca starch are left unmixed.

The mixture will be a little thinner than pancake batter. Pour the batter in mini-muffin tins, to no more than 3/4 of their capacity. Add a little bit of salt and rosemary on top, place in a 400F oven, and cook for 20 minutes. Most will come out right away without sticking. If some stick slightly, allow them to cool for a few minutes and probe them out gently with the tip of a knife. The recipe makes 20-24 little cheese breads.



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9 comments

  1. I'm going to see if I can find the tapioca flour.

    You've got me convinced I need to look for it now.

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  2. Your cheese bread looks so delicious! Love the rosemary in it too!

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  3. I hear that tapioca flour is hard to find, but you may have luck at a health food store. Instant Tapioca (in the little red box) can also be used if crushed up finely in a good blender. Good luck, I may try it that way myself! :)

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  4. So glad you enjoyed the recipe! It's one of our favorites when we need a quick "Brazilian pao de queijo" fix....

    thanks for the link to my blog!

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  5. Looks great! Wonder what makes them Brazilian? The tapioca flour?
    ~ingrid

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  6. We just got our first churrascaria in town last month and trying to get there soon.

    These little jewels look great, Steph!

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  7. A friend of mine used to make these and sell them at a Farmer's Market and I've always been curious about the recipe. I'll have to give them a try.

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  8. These are great! So addictive!
    Does anybody know the name of the apple & raisin salad they have at ogo de Chao? I can't seem to find the recipe for it.

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  9. I was going to try these, but I'm not a great "on my own" cook and there is no bake temp or time in the recipe. Help???

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