Monday, June 23, 2014

Brazilian cheese bread

We're just coming down from our Midsummer Mingle (check out the hashtag #amidsummermingle to check out all the photos!) and ready to dive back into the last of the Brazilian recipes to celebrate the World Cup*. 

If you've tried anything Brazilian cuisine-related, it's very likely you've been served pão de queijo, "cheese bread". I lived in Curitiba, Brazil for a year and a half serving a mission for my church and it was the first thing my partner, or companion, served me. We proceeded to go to the bakery every single day and get a batch. Which possibly explains why I gained two dress sizes...But seriously, Brazilian cheese bread is out of this world and you need to try it. This is a simplified version because it's actually quite tough to make or so I hear. I don't bake/cook, but I have wonderful contributors who do! 

translation and recipe development by Jenny Thomas


Pao de Quiejo (Cheese Bread)

We bought a package of pao de quiejo at our local South American grocery store. Our favorite brand of cheese bread package we tried is ‘YOKI’.

Follow the directions on the package
(Translation to English)

1. Put mix in large bowl. Add ½ cold water and 2 medium eggs.
1.5 We added ½ cup of fresh parmesan cheese for an added cheese-y taste.
2. Mix well and let set for about 3 minutes.
3. Roll into about 1 inch balls. Try to keep them all the same size.
4. Stick in a 350 F fahrenheit oven for about 40 minutes or until golden brown.

Voila! Enjoy!  

*If you're anything like me and don't love soccer/football and you're interested in hearing why the rest of the world loves it, we listened to this Freakonomics podcast last week, which explains why America doesn't love soccer. Super interesting. 

3 comments:

Kristin Fleming said...

This looks so good! I am so excited to try it.

smo Trevor said...
This comment has been removed by a blog administrator.
Anonymous said...

Actually cheese in Portuguese is QUEIJO, not quiejo ;-)
But I agree, pão de queijo is just amazing and you should try it when still hot with butter or "doce de leite" :-)