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Brazilian Cheese Bread


  • 2 bags polvilho azedo
  • 2 cups grated parmesan cheese or 700 grs of Farmers cheese
  • 2 cups milk
  • 1 cup vegetable oil
  • 1 tablespoon salt
  • 4 eggs


Boil the milk and oil together. In a big bowl, put the flour. Add the boiling milk. Mix well with a wooden spoon. Let it cool. Add the eggs, salt and cheese. Knead very well with your hands, until dough is smooth. Pre-heat oven to 350F. If not non-stick, lightly grease a flat cookie sheet. Using a small spoon, scoop little balls of dough onto the sheet, not too close to each other. Bake until golden, for about 25 minutes. If freezing, let them cool completely before bagging them.

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I had to Google polvilho azedo to find out what exactly it is. It's referred to as sour starch and it's not a common item to locate in the U.S. It's available through Amazon (what isn't?) and while poking around online, I saw that one could substitute the Ener-G brand of tapioca flour for the polvilho azedo. The same recipe called for adding two minced fresh garlic to the batter, which strikes me as a great addition.


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