Prep time: 5 minutes
Cook time: 15-20 minutes
Watch out jury members! This bread is addicting. Its not quite bread, not quite cheese….the bread is the cheese, and the cheese is the bread. I first tried this bread three years ago, which is traditionally served at Brazilian Steakhouses. You haven’t really lived if you haven’t ever tried this bread before!
This is an incredibly easy recipe to make while you are cooking dinner. In my house, we do weekly shopping trips. By Friday the bread is stale or eaten, and I’ve got nothing left! Well this is the perfect recipe for those days that the breadbox is empty. Although I recommend tapioca flour (which is NOT tapioca pudding mix, my friends!), you can substitute with cornstarch. You can also use any grated cheese, but I really loving using Parmesan and Italian blend. Regardless of what ingredients you choose, this recipe is quick, easy, and delicious.
1/3 C olive oil
2/3 C milk
1 1/2 C tapioca flour (If necessary, you can replace with half the amount of cornstarch.
In this case, that would be ¾ C cornstarch)
1/4 C grated Parmesan cheese
1/4 C grated Italian blend cheese
1 tsp of salt
- Heat oven to 400 degrees
- Mix all of the ingredients. If you have a hand or stand blender, finish off by pulsing for a few seconds. If you use the cornstarch instead of the tapioca flour, set aside for about 10 minutes to let it dissolve, as it takes longer than tapioca flour.
- Pour into a greased mini muffin pan, filling each cup nearly full
- Cook for 15-20 minutes
- Cool on wire rack for 2-3 minutes, remove and cool for an additional 5 minutes
Cory’s side of the story: “Love it.” He pauses, staring pensively into the distance, and then breaks out into a grin and says, “It makes Pringles look like child’s play. You can’t just eat one.” This is true…he ate 8 of the 12 I made for dinner!
Be prepared to act like a child while consuming – you will start joyously playing with your bread as you eat it, because the texture is unlike anything we typically eat. Enjoy! And be on the look out for the final bread recipe from the “All Rise in the Oven” mini series.
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