I recently went to a Brazilian steakhouse and there they served a complimentary cheese bread that was so deliciously cheesy and out of this world. It was so good that I couldn't keep my hands out of the bread basket throughout the entire meal. No shame there. So, I made a mental note to try and replicate it.
I did some research and I was quite surprised to find out that the bread does not use any kind of wheat flour at all, but instead, uses tapioca flour or sour cassava flour - which makes sense because the texture is completely different from breads that use wheat flour. The texture is chewy with a gooey-like interior. So here is my take on how to make Brazilian cheese bread.
Brazilian Cheese Bread
Yield: makes 20 small buns
6 tablespoons unsalted butter, cut into cubes
2/3 cup whole milk
¼ teaspoon salt
2 cups tapioca flour
1 1/2 cups freshly grated parmesan cheese
2 eggs, beaten
In a small saucepan, combine the butter, milk and salt. On medium high heat let the contents come to a soft boil, making sure that the butter is completely melted. Pour the milk mixture into the bowl of a standmixer fitted with a paddle attachment. Add the tapioca flour to the milk mixture and beat on low speed for 2 minutes or until a dough forms, making sure that everything is well combined and scraping down the sides if needed. Let it rest for 15 minutes.
While it's resting, grate your cheese and preheat oven to 375 degrees F.
Beat the 2 beaten eggs and parmesan cheese into the dough for 2-3 minutes on medium low speed until everything is well combined, scraping down the sides if needed. With an ice cream scoop, scoop out even sized mounds of the dough and place them 1 to 2 inches apart on an ungreased baking sheet. Bake in preheated oven for 20-22 minutes, or until the tops start to turn color. Remove from oven and cool slightly before serving.
Note: This bread is best when it is still crispy and warm from the oven. Store leftovers in an airtight container for up to a week. Re-crisp as needed in a warm oven or toaster oven.