Stand Mixer Brazilian Cheese Bread: Easy, Practical, and Delicious
- 300 g sour cassava starch (Polvilho Azedo)
- 150 g sweet cassava starch (Polvilho Doce)
- 200 g milk
- 100 g water
- 90 g sunflower oil
- 9 g salt
- 2 eggs (large - approx. 120 g)
- 120 g provolone cheese (grated)
- 180 g parmesan cheese (grated)
- 1 Preparing the Base: Let’s start with the liquid mixture. In a saucepan, combine the milk, water, oil, and salt. Stir well until the salt dissolves and bring to a boil.
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In the meantime, take the stand mixer bowl and add the sour cassava starch and sweet cassava starch. Mix them well.- 3
Scalding the Starch: As soon as the liquid mixture starts boiling, pour it over the starches. Stir with a spatula or spoon until the liquid is completely absorbed and the mixture reaches a crumbly, sand-like consistency (farofa). Let it cool down.- 4
Mixing in the Stand Mixer: Once cooled, add 2 eggs (approx. 120 g) to the mixture. Place the bowl back in the stand mixer and, using the dough hook attachment, mix on speed 2 (heavy dough setting). Let it beat for about 15 minutes until you get an elastic dough with a texture similar to chewing gum.- 5
Adding the Cheese: Now, add 120 g of provolone cheese and beat for another 3 minutes. Then, add 180 g of parmesan cheese and beat for 3 more minutes. Stop the mixer and scrape the bottom of the bowl to ensure the cheese is evenly distributed. Beat for a final 3 minutes.- 6
Shaping and Baking: The dough is ready! Now let's roll it. Meanwhile, preheat your oven to 180°C (350°F) for 10 to 15 minutes.- 7
You can roll the cheese bread with your hands, but if you prefer, use vinyl gloves, which are more suitable. Plastic gloves can also be used but tend to slip. Roll the cheese bread into equal sizes to ensure they bake evenly.- 8
Final Steps: There is no need to grease the baking sheet, but if you wish, apply a thin layer of oil. Place the cheese bread on the sheet, leaving a space of at least two fingers between them.- 9
Bake for about 25 to 30 minutes, until they are golden and soft.- 10
The recipe is simple and practical. Now, just enjoy this delicious stand mixer cheese bread!
Watch the visual guide (in Portuguese) to see the texture of this Stand Mixer Brazilian Cheese Bread recipe!Note1 – Use the right attachment: Always use the dough hook and the specific speed setting for heavy doughs.
2 - Check your mixer's capacity: This is a heavy and sticky dough; ensure your stand mixer is powerful enough to handle it before starting.
3 - Avoid standard hand mixers: I strongly advise against making this dough in a standard or low-power mixer. I have tested it before, and it didn't work—the internal gears actually bent.
4 - Consult your manual: Always check your equipment's manual for specific information regarding heavy dough capacity and recommended usage times.
5 - Freezing Tip: To freeze the cheese bread, simply roll them into balls, place them on a baking sheet, and cover them with plastic wrap as shown in the video. Freeze for at least 5 hours (I usually leave them overnight). Once frozen, remove them from the sheet, place them in a freezer bag, and return them to the freezer. You’ll have homemade cheese bread ready to bake whenever you want!
6 - For this recipe, I highly recommend using Provolone and Parmesan cheeses. They are widely available in most grocery stores and provide the perfect balance of flavor and meltability for this dough. For the best results and a truly delicious Stand Mixer Brazilian Cheese Bread, buy them in wedges and grate them fresh at home. Avoid pre-shredded bagged cheese, as it contains additives that can interfere with the dough's signature elastic texture.
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