When it comes to breads, the American way can be pretty boring. Most breads consumed in this country are the typical breads and unfortunately most of these are of the store bought variety. Little loaves of chemicals in plastic bags. American's are now paying the price for this bad habit with the pandemic growth of obesity and diabetes.
In other parts of the world, bread is a staple of the kitchen. Baking bread is often thought of as therapeutic, I agree with this and is one of many reasons why the only breads I eat are of the homemade variety.
This bread, a South American favorite, features a flour not often used in the United States... tapioca flour (not to be confused with the little "beads" most think of when "tapioca" is mentioned thanks to the pudding of the same name). Tapioca flour gives this bread a wonderful texture and then when you add Parmesan cheese to the mix, well you simply get a wonderful bread (both in taste and appearance).
From the kitchen of Casa de Cuisine to your winter kitchen, I hope you enjoy this tasty treat from South America.
Ingredients needed to make Tapioca Parmesan Bread (makes about 30 depending on size):
- 2/3 cup corn oil
- 2 cups milk
- 4 cups tapioca flour
- 2 eggs, beaten
- 1 ½ cups grated Parmesan cheese
- Pre-heat oven to 350 and line a baking sheet with parchment paper.
- In a small saucepan over medium heat stir the corn oil and milk and bring to a boil (be very careful as this mixture will boil over quite rapidly).
- In a medium bowl whisk the tapioca flour to remove any lumps.
- Stir the hot milk mixture into the tapioca flour until just combined.
- Stir in the beaten eggs and the Parmesan cheese until a soft dough forms.
- Pinch off pieces of dough and form into balls.
- Place the dough balls on the prepared baking sheet.
- Place in oven and bake 20 minutes or until golden in color.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."