I’ve made Brazilian cheese bread, Pao De Queijo, a few times on this blog, trying out different recipes.
I love these chewy cheese puff breads so much that I’m always eager to check out more recipes. Recently I decided to check out a different recipe. Rather than just following it as is, I wanted to play around with the flavor.
I originally wanted to a jalapeno version but I didn’t have any peppers. Instead I decided to add an American twist on these Brazilian breads, by adding bacon bits and cheddar cheese.
I liked the addition of bacon in these cheese breads, even if it isn’t very authentic. These breads are really easy to make, with the main ingredient being tapioca flour, which creates a chewy texture. Tapioca flour is readily available at Asian grocery stores. This is the kind I use:
I didn’t really like the bread base recipe though. I was worried when I first made it because it was so dry and it required twice the baking time of any other recipe I made. In the end, these were dry.
Rather than posting the recipe for the breads I didn’t like, I’ll post my adaption with a bread recipe base I did like. The bread base recipe I adapted from can be found here.
|Bacon and Cheddar Brazilian cheese bread||
- 1/2 cup vegetable oil
- 1/3 cup water
- 1/3 cup milk
- 1 teaspoon salt
- 2 cups tapioca flour
- 2/3 cup grated cheddar cheese
- 2 eggs
- 6 strips of bacon, cooked (should be thoroughly cooked but not yet crispy) and shredded in a food processor
- Preheat oven to 375 degrees F.
- Pour oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour until smooth. Set aside to let the mixture cool for a few minutes.
- Stir the cheese and eggs and bacon into the tapioca mixture until well combined. Roll batter between your palms and drop balls of the mixture onto a baking sheet lined with parchment paper.
- Bake in preheated oven until the bread turns golden brown, about 15 to 20 minutes. Best served warm.