Cheesy Bread With Fresh Herbs
My Simple Version Of Brazilian Cheese bread
A couple months ago I saw a recipe for Brazilian Cheese Bread on the back of a cassava flour bag that was shown by a health coach I followed on Instagram. Since I don’t eat traditional bread this sounded extra good. I made the bread following the exact recipe but felt like it was a little bland and to simple. I have lots of fresh herbs in my garden that last late into the Fall Season so I added some fresh oregano and thyme. I added a few other changes; I increased the oven temperature to 400 degrees and used a cast iron pan greased with coconut oil which made the bottom of the bread perfectly brown and crispy. Another problem I faced was the bread would always be flatter than a pancake and I was trying to think of a way to make the bread rise more and retain its shape. Then I remembered for many of my cookie recipes I refrigerate the dough before baking so I decided to try it. This definitely worked, simply refrigerate the dough for 30 minutes or until dough is stiff and each small piece of bread than looked like a medium size cookie with a perfectly crispy crust and cheesy deliciousness. This bread pairs especially well with your favorite soups and stews. or my favorite, but my favorite is a side of cheesy bread with over easy eggs and bacon.
As always thank you for joining me in my little corner of this digital world. Cheers to a happy & healthy day!
Cheesy Bread with Fresh Herbs
Ingredients
- 1 1/4 Cups Arrowroot Flour
- 1/2 tsp Salt
- 3/4 Cup Shredded Parmesan Cheese
- 1 Spring Fresh Oregano and Thyme Or 1 tsp each of dried oregano and thyme
- 1/2 Cup Coconut Milk
- 1/4 Cup Unsalted Butter Melted
- 1 Egg
Instructions
- In a small saucepan add butter and milk, heat till butter is melted and whisk to combine mixture, take off heat & set aside.
- In a small bowl add arrowroot flour, salt & herbs. Mix together.
- Next whisk in one egg into butter/milk mixture.
- Add wet ingredients to dry ingredients and mix well. Refrigerate dough till it gets stiff, approximately 30 minutes.
- While dough is in the refrigerator preheat oven to 400 degrees and grease a cast iron pan with coconut oil. The cast iron pan along with coconut oil creates the best combination for a perfectly crispy crust.
- Once oven is preheated and dough is stiff use a ice cream scoop to place scoops of dough onto pan, leave about 1.5 inches between each dollop of dough..