This past week has been quite the blur. As baby came home, our life went from insane to overload. It is so hard when you add another child to a family. My older children were replaced by green eyed monsters. Suddenly I loved the baby more than them. And as a Mom, I began to feel guilty. So I overloaded trying to care for them, give each of them time and attention with every spare second I had. And I wore myself out. Big time.
Luckily I had some friends who came to the rescue. Meals were brought in, and my good friend helped to clean our favorite room of the house--our kitchen. She cleaned it so well that I didn't WANT to cook for a few days. It was too beautiful to ruin. In honor of her, I am sharing her recipe for Brazilian Cheese Bread.
2 cup sweet manioc starch
2 cup sour manioc starch
1 cup milk
¾ cup oil
1 tbsp salt
1 cup water
½ cup grated parmesean cheese
2 cup shredded mozzarella cheese
(Tapioca starch/flour may be substituted for the manioc starches. You can find the manioc starches at your local Hispanic or Brazillian market. If you go to a Brazillian market, ask for Polvilho azedo (sour manioc) and Polvilho doce (sweet manioc)).
In a mixer bowl mix the two starches (or tapioca starch) together and set aside. In a large saucepan, bring the milk, salt, oil and water to a rolling boil. Remove the boiling mixture immediately from the saucepan and pour into the starches. With a dough hook, mix the wet and dry ingredients together until thoroughly mixed. Add the cheese and eggs and continue kneading until smooth. Place a small amount of oil in your hands and and form the dough into golf ball sized balls. Place each ball on a greased baking sheet. Bake for 25 minutes at 350 degrees. Eat warm.
**FREEZER VARIATION** You can form the dough balls and place in the freezer for later use. Just allow the dough balls to thaw before cooking in the oven.