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Brazilian Cheese Bread Recipe

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This recipe for Brazilian Cheese Bread, by , is from The Scott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Michael Scott

Category:
Category:

Ingredients:  
Ingredients:  
1 egg*
⅓ cup olive oil
⅔ cup milk
cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer's cheese (if using fresh farmer's cheese, you may want to add another tsp of salt)
1 teaspoon of salt (or more to taste)

One 24-well or or two 12-well mini muffin tins

Directions:
Directions:
Preheat oven to 400F. Spread some olive oil around the insides of each well of a mini-muffin tin.

Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.

Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Easy, quick and chewy. They disappear fast!

 

 

 

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