Brazilian Cheese Bread

1 large egg
1/4 cup canola or vegetable or olive oil
2/3 cup milk
1 1/2 cups tapioca flour* (fluff the flour before measuring), about 6.25 ounces/180 grams
3/4 teaspoon salt
1/2 cup packed shredded cheese, like Parmesan or Asiago

* Tapioca flour can be substituted with potato starch

Option 2:

Preheat the oven to 400 degrees F. Lightly grease a mini muffin tin (this makes about 16-24 little breads so if you don't have a muffin tin large enough, you can just make separate batches after the first ones come out).
In a blender, combine the egg, oil, milk, flour and salt. Process until the mixture is smooth, scraping down the sides of the blender once or twice. Add the cheese and process for just a short bit, 5-10 seconds or a few short pulses, until the cheese is in small bits all throughout the batter.
Give the batter a good stir to get any solids off the bottom and pour the mixture into the prepared muffin tin filling the cups nearly to the top.
Bake the pao de queijo until very lightly golden brown, 15-20 minutes. Don't let them get too brown on the bottom or they will be too crusty and not as chewy.
Remove them from the oven and let them cool for just a minute or two. They are best eaten warm! Don't worry if the cute little puffs fall a bit in the middle - that's completely normal.

These are more savory muffins than bread.

You can bake in a standard-size muffin's pan or in mini muffin's pan, which I prefer bcs then it is almost like a bite-size snack

Option 2:

Step 1

Heat the butter and milk in a large (4 qt) saucepan over medium until it starts to boil.
Step 2

Remove from the heat and add the tapioca flour, stirring vigorously to mix. This is a lumpy, sticky dough that will remind you of making cream puff dough throughout this recipe. Let this rest, in the saucepan, with periodic mixing, for 20 minutes.
Step 3

Add the cheeses and blend as best you can.
Step 4

Add the yeast and eggs. Stir to blend, and then knead with your hands for 5-10 minutes. There will still be small lumps of cheese, which is fine.
Step 5

Roll into a ball and divide into quarters. Each quarter will make 6 rolls, so now divide each quarter in half and roll out in your hands and break into 3 parts. Place these into a 24-well mini-muffin pan. The amount of dough will more or less fill the cavity. If you have a good non-stick muffin tin, you do not need to pre-grease it.
Step 6

Preheat the oven to 450F. Place the muffin tin into the oven and lower the temperature to 350F. Bake for about 20 minutes until the tops are golden brown and stiff. Remove from the oven and cool on a rack. The outside should be crisp and the inside should be sticky and a bit gooey.