My husband spent some time in Brazil as an English teacher and this was one of his favorite breads! It is simply delicious and we love serving it with other traditional Brazilian foods (rice, beans, etc). These are best when they are served warm.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
Bring water, milk, oil, and salt to boil in a large saucepan. Remove from heat; add tapioca starch and mix well. Let cool, 10 to 15 minutes.
Transfer tapioca mixture to a large bowl. Add egg and mix well to combine. Fold in Parmesan cheese and knead until dough is smooth but still sticky.
Scoop out 1 tablespoon of the dough and roll into a small ball; place on baking sheet. Repeat with remaining dough.
Bake in the preheated oven until golden brown, about 20 minutes.
Per Serving: 69 calories; protein 1.8g; carbohydrates 7.6g; fat 3.6g; cholesterol 11.1mg; sodium 104.9mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.