Fogo de Chao Cheese Bread

 


Last night we went to Fogo de Chao for Valentine's day and had a blast. I LOVE their plantains, cheese bread, and dessert (of course their salad bar and meats are good too).

Anyways, I asked if I could take a few of the cheese bread rolls to go and they said they don't let anything but desserts out the door but the waiter gave me a tip that the recipe is online.

Here are a few recipes I found (I will have to start experimenting) - interestingly enough since they use tapioca flour they are gluten free.

Recipe 1:
1 1/2 cups whole milk
1 1/2 cups sour tapioca flour (azedo)*
1 cup sweet tapioca flour (doce)
3/4 cup shredded parmesan cheese
3/4 cup corn oil
4 eggs
1 teaspoon salt

Mix ingredients and fill mini muffin pans 3/4 of the way fill and bake for 15 minutes at 425 degrees until golden brown.

Recipe 2:
1 1/2 cups whole milk
1 1/2 cups sour tapioca flour (azedo)*
1 cup sweet tapioca flour (doce)
3/4 cup shredded parmesan cheese
3/4 cup corn oil
4 eggs
1 teaspoon salt

Mix ingredients and fill lightly greased mini muffin pans 3/4 of the way fill and bake for 15 minutes at 425 degrees until golden brown.

Recipe 3:
1 egg*
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
1 teaspoon of salt (or more to taste)

Mix ingredients in a blender until smooth and fill lightly greased mini muffin pans 3/4 of the way fill and bake for 15 - 20 minutes at 400 degrees until golden brown.