Homemade cheese bread recipe

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And who doesn't like hot cheese bread? Here at home it is sacred! We eat cheese bread for breakfast every weekend. We love it. And that's why I decided to post another variant of the cheese bread recipe here on the blog.

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A question many people have is what kind of starch to use, as there is sweet starch and sour starch. And the answer is: anyone.

Lunlike them it is quite simple. Starch is produced by decanting cassava juice. In the case of the sweet powder, this juice is dried and ground. And in the case of acid powder, the juice is fermented, then dried and ground. So it has this sour taste.

As I said before, to make a cheese bread recipe, you can use any type of starch, but the result will be different. If you choose sweet starch, your cheese bread will be thicker, and chewy. If you choose sour starch, it will be more aerated and with a crisper crust.

To make you understand a little more. When does cheese bread cool and become chewy? Then it means it's made with starch and sweet. On the other hand, when does the cheese bread cool and harden? Sour starch.

In our cheese bread recipe, we use both starches. In order to obtain a soft chewy bread inside and at the same time crunchy on the outside. But you can choose to use only one.

Which do you prefer? hahahhahah

Another tip is that you can freeze cheese bread and bake it whenever you feel like it. The difference is that it needs to be in the oven for another 10 minutes or so.

Well now that we understand the difference between the two types of starch. Let's go to the cheese bread recipe!

We are also on: Youtube Brazilian Recipes

Other recipes with Chinese food there find it here


  • 2 cups of sour Povilho (200 g)
  • 3 cups of sweet Povilho (300 g)
  • 1 and 1/2 cup of whole milk (350 ml)
  • 1/2 cup of oil - I used sunflower (100 ml)
  • 2 eggs
  • 1 teaspoon of salt (or more)
  • 4 cups of grated Parmesan PDO (300 g)


Step 1

In a saucepan, add the milk, oil and salt and bring to a boil. It does not need to boil.

Step 2

In a large bowl, place the two grains and add the hot milk and the oil mixture. Mix well with a spoon and set aside until hot.

Step 3

Add the lightly beaten eggs one by one. Mixing well with each addition.

Step 4

Place the grated Parmesan PDO and mix well with your hands until a homogeneous mixture is formed.

Step 5

Make balls of the desired size, remembering that during baking the cheese bread grows a little. Here I made balls of 15 g each. If the dough is too sticky, lightly grease your hands with oil so the dough doesn't stick to your hands.

Step 6

Place the cheese loaves in a pan and put them in a preheated oven at 200 ° C for 20 minutes.

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