Cheese Bread a B M
Delightfully chewy on the inside and crisp on the outside, Cheese Bread a B M is a crowd-pleasing Brazilian-inspired treat that's as easy to make as it is satisfying to eat. Made with tapioca flour (or cassava starch) for an irresistibly stretchy texture, this recipe is naturally gluten-free and packed with cheesy goodness, thanks to a blend of sharp Parmesan and optional melty mozzarella. With just 15 minutes of prep time and a quick bake, these golden bites are perfect for any occasion, whether you're hosting a party or indulging in a cozy snack. Ideal for pairing with soups, salads, or enjoying on their own, serve these warm for the ultimate flavor experience.
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Recipe Information
Ingredients
- 2 cups Tapioca flour (or cassava starch)
- 1 cup Whole milk
- 4 tablespoons Unsalted butter
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Grated Parmesan cheese
- 0.5 cup Grated mozzarella cheese (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a mini muffin tin for bite-sized cheese bread.
In a medium saucepan, combine the milk, butter, and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a gentle boil and the butter is fully melted.
Remove the saucepan from the heat and immediately add the tapioca flour. Stir vigorously with a wooden spoon until the mixture becomes a thick, smooth dough and pulls away from the sides of the pan.
Allow the dough to cool slightly, about 5 minutes, so the eggs don't curdle when added.
Transfer the dough to a stand mixer fitted with the paddle attachment (or use a hand mixer with sturdy beaters). Beat the dough on low speed while adding the eggs one at a time. Make sure each egg is fully incorporated before adding the next.
Once the eggs are mixed in, add the grated Parmesan cheese and optional mozzarella, if using. Beat until the cheese is evenly distributed and the dough is smooth and sticky. It should have a consistency similar to thick batter.
Using a spoon or a cookie scoop, drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Alternatively, spoon the dough into the wells of the mini muffin tin, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the cheese bread is puffed, golden, and lightly crisp on the outside.
Remove from the oven and let cool slightly before serving. Enjoy warm for the best flavor and texture.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 4325 mg | 188% | |
| Total Carbohydrate | 226.9 g | 83% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 22.3 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1696 mg | 130% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 582 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
