Cheesy Bread

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Cheesy Bread (Ekadasi)

Yields:

24 little cheese bread

Prep Time:

40 min.

Cook:

Pishima

Tapioca flour is used in this recipe to make the bread and is combined with cheese, butter and milk to make a cheesy, delicious and chewy bread-like substance. Tapioca flour is available in health food stores, some Latin stores, and in Asian supermarkets. Going to an Asian supermarket will save you a lot of money over a health food store, but be sure to look specifically for tapioca starch.

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Calling it bread is a little misleading as the texture of these “bread” is not really bready but doughier, in a non-yucky way of course. The doughy texture is especially pronounced when the bread is hot and eases up a bit after the bread cools a little. I often serve this bread as part of a whole Ekadasi meal or simply with some salad as a tasty lunch.

3/4 cup milk
1 1/2 tablespoon butter
2 cups tapioca flour/starch
1/2 teaspoon salt
3/4 – 1 cup grated cheese (I like to use sharp cheddar)
1/4 – 1/2 cup grated parmesan cheese

1. Heat oven to 375 degrees and grease two cookie sheets (I like to use an olive oil spray for this).

2. In a small saucepan heat the milk and butter until the butter melts. Stirring the pot once in a while will speed up the melting process a bit.

3. While the milk and butter are warming, combine the tapioca flour and salt in a bowl. Allow the milk to cool a bit and then add to the tapioca starch. A strangely textured dough should form that will not hold its shape but is also not too wet.

4. Once this dough is lukewarm, add the cheeses and mix. Roll into 1 1/2 inch balls and place 1 inch apart on the greased cookie sheets.

5. Bake until slightly golden on the top, about 20 minutes. Remove from the oven and let cool.

*if your dough is too soft and the balls collapse a bit as you place them on the baking tray you can grease a muffin tin and bake them in there and they come out great*

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