Cheese bread recipe
Last Updated on
Total: 35 min Diners: 6
They were born far from Spain, but these little Brazilian cheese bread rolls are so tender, so easy to make and so tasty that when you try them you will want to repeat.
They can be eaten on their own, since they have cheese inside, they are a very tasty bread, or you can use them with your favorite filling to make mini-sandwiches or pulguitas, since they can be filled with both sweet and savory fillings.
The consumption of cheese in Spain
According to a report by InLac (an interprofessional dairy organization that encompasses the entire dairy sector in Spain), “Cheese is part of the shopping basket of 89 % of Spanish households, which consume around 7.78 kilos on average per year. According to data from the Ministry, 442,200 tons of cheese were produced in Spain in 2019. Of these, 185,900 tons correspond to cow’s milk cheese (pure); 69,900 tons to sheep’s milk cheese (pure); 51,700 tons to goat’s milk cheese (pure) and 134,800 tons to others (mixtures).
Spanish households consumed nearly 360 million kilos of cheeses last year worth close to €2,694 million.
Cheese consumption in Spain, which is the main destination of milk produced in small ruminants, is one of the lowest consumption in Europe, according to statistical data from the Food and Agriculture Organization of the United Nations (FAO) and collected by the Ministry of Agriculture, Fisheries and Food (MAPA). Our country is in thirty-seventh position worldwide, behind most European countries. The EU average stands at 17.3 kilograms per person per year, doubling the records of Spain.
It is recommended to take between two and four servings a day of dairy products, depending on the age and circumstances of each group. A serving of milk would be equivalent to 200-250 milliliters (a cup or glass), while the serving of yogurt would be 250 grams (2 yogurts). The portion of semi-cured or cured cheese would be around 30 grams and, that of fresh cheese, about 60 grams.”
How to make cheese bread very easy
. Ingredients
Sweet cassava starch, 300 g Whole milk, 200 ml Sunflower oil, 75 ml Eggs, 2 Grated cheese, 175 g Salt, 1 level teaspoon
Sweet cassava starch or sweet cassava starch can be easily found in Latin grocery stores, but if you can’t find it you can use a mixture of equal parts of precooked corn flour and cornstarch type Maizena. In both cases, these are gluten-free flours so this cheese bread is coeliac-friendly.
Step 1
Weigh the cassava starch in a large bowl and set aside.
Step 2
In a saucepan, heat the milk, oil and salt until it comes to a boil.
Step 3
We remove from the heat and pour the boiling liquid mixture over the starch and mix well with a wooden spoon or a silicone spatula.
Step 4
Add the first egg and mix until it is integrated. Then add the second egg and integrate it into the dough.
Step 5
Add the cheese, mix well and start kneading with your hands until you have a smooth and soft dough. So that it does not stick too much to our hands and we can work comfortably we will pour a little starch on the surface where we knead and we will rub our hands with another little starch.
Step 6
Form balls and place them on a baking sheet lined with baking paper.
Step 7
Bake them for about 20 minutes in a preheated oven at 180ºC until they start to turn golden brown.
