Cassava Cheese Bread
Cassava Cheese Bread
Have you ever been to Fogo de Chao and eaten the never ending basket of cheese bread they bring out to you? They have kind of a gummy texture in the bestest way possible. Well after making this cassava cheese bread recipe, I figured out what Fogo’s is made out of. They are made out of tapioca flour, aka yucca flour/cassava flour. You can purchase tapioca flour at just about every grocery store. There happens to be many variations of these cheese bread rolls throughout South American countries. This particular recipe is Ecuadorian.These rolls are extremely simple to make. Mix all of the ingredients together. Portion put into a muffin pan. If you don’t have a muffin pan, you can space out dough balls on a baking sheet lined in parchment paper. They need to bake for 10 minutes at 400 degrees, then get broiled for up to 5 minutes until the tops are browned and slightly crispy.
Equipment
- muffin pan
Ingredients
- 2 1/2 cups tapioca flour
- 2 cups mozzarella grated
- 2 cups queso fresco grated
- 1 tsp baking powder
- 1 stick butter melted
- 2 large eggs beaten
- 1/2 cup milk plus more
- 1/2 tsp salt
Instructions
- Mix together all of the ingredients until a dough forms. Add more milk a tbsp st a time if the dough is too dry. You want it to be elastic in texture.
- Preheat the oven to 400 degrees. Grease a muffin pan with nonstick spray. Portion out the rough into the pan.
- Bake for 10 minutes. Turn on your broiler. Broil the cheese bread for up to 5 minutes until the rolls are browned on top.
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