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Brazilian Cheese Bread

July 6, 2011

This past week has been quite the blur. As baby came home, our life went from insane to overload. It is so hard when you add another child to a family. My older children were replaced by green eyed monsters. Suddenly I loved the baby more than them. And as a Mom, I began to feel guilty. So I overloaded trying to care for them, give each of them time and attention with every spare second I had. And I wore myself out. Big time.

Luckily I had some friends who came to the rescue. Meals were brought in, and my good friend helped to clean our favorite room of the house–our kitchen. She cleaned it so well that I didn’t WANT to cook for a few days. It was too beautiful to ruin. In honor of her, I am sharing her recipe for Brazilian Cheese Bread.


2 cup sweet manioc starch

2 cup sour manioc starch

1 cup milk

3/4 cup oil

1 tbsp salt

1 cup water

2 eggs

1/2 cup grated parmesean cheese

2 cup shredded mozzarella cheese

(Tapioca starch/flour may be substituted for the manioc starches. You can find the manioc starches at your local Hispanic or Brazillian market. If you go to a Brazillian market, ask for Polvilho azedo (sour manioc) and Polvilho doce (sweet manioc)).

In a mixer bowl mix the two starches (or tapioca starch) together and set aside. In a large saucepan, bring the milk, salt, oil and water to a rolling boil. Remove the boiling mixture immediately from the saucepan and pour into the starches. With a dough hook, mix the wet and dry ingredients together until thoroughly mixed. Add the cheese and eggs and continue kneading until smooth. Place a small amount of oil in your hands and and form the dough into golf ball sized balls. Place each ball on a greased baking sheet. Bake for 25 minutes at 350 degrees. Eat warm.

**FREEZER VARIATION** You can form the dough balls and place in the freezer for later use. Just allow the dough balls to thaw before cooking in the oven.

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