Recipe Highlight: A Morselful of Memories (Brazilian Cheese Bread)

IMG_5042 copy

Brazilian Cheese Bread or Pão de Queijo is a comfort food for me, and a piece of my childhood. It only takes the taste of a small morsel for memories of my days growing up in Rio, Brazil to come rushing back. I think of my Catholic school days where some of us would munch on cheese bread for snack time. I remember the times when my family would go to ‘Churrascarias’ or Brazilian steakhouses where there would always be a side of cheese bread. I still long for unending daylight and warm nights when my friends and I would roller skate around the neighborhood until we were called in for dinner and how we would rush back out to play some more until dark. I have fond memories of the nuns, teachers, classmates, neighbors and all the friends I have made along the way. I feel fortunate that I still keep in touch with a couple of my school friends with whom I have recently reconnected thru Facebook. My time in Brazil will always have a special place in my heart.

This super easy recipe is a modified version of two different recipes that I found online. I’m not sure how authentic it is but the flavors come pretty close to what I remember. The chewy cheesy goodness of each bite is unmistakable. I call it dinner rolls on steroids. My girls absolutely love this bread and so does my hubby and everyone I know who has tried it.

IMG_5014 copy

IMG_5026 copy

IMG_5033 copy

IMG_5046 copy
Brazilian Cheese Bread Recipe

1 egg
1/3 cup canola oil
2/3 cup milk
Scant 1 1/2 cups tapioca flour
1/2 cup grated cheese (I use 1/4 cup of Mexican Blend and 1/4 cup of Parmesan)
3/4 teaspoon of salt
You will need a mini-muffin pan and a blender.

1. Preheat oven to 400°F. Grease a mini-muffin pan. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
2. Bake in the oven for 15-18 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.

Makes 16-18 mini muffin sized cheese breads.

2 thoughts on “Recipe Highlight: A Morselful of Memories (Brazilian Cheese Bread)

  1. Loved the post…loved even more the memories you have from the childhood we shared in Rio…It’s nice to know that memories can come about in different senses…so glad I got back in touch with you. xoxo

Comments are closed.