55 minutes
30 servings
Easy
CALORIES (PER SERVING)
200 kcal
Creamy Cheese Bread evokes Brazilian pride with its golden crust and elastic interior that melts in the mouth, reminiscent of old Minas Gerais kitchens. This simple recipe is ideal to surprise the family at breakfast or quick snacks. In just 55 minutes, it yields 30 fluffy and tasty units, using polvilho, cheese and few accessible ingredients. Learn the tested step-by-step for infallible results at home.
FAQ – Frequently Asked Questions about Creamy Cheese Bread
Can I substitute sweet polvilho for sour polvilho?
Yes, substitute the same amount of 500 g for a crispier version that rises better. The sour one makes the exterior dry and the interior elastic, keeping the 30 servings in 55 minutes. Test for your preferred taste, kneading the dough well.
Can I make cheese bread without eggs?
Yes, try a bit of cooked mashed yam and hydrated chia seeds to bind the ingredients, about 100 g total. The dough stays similarly creamy, without changing time or yield of 30 units. Ideal for allergy sufferers, scalding the polvilho as in the recipe.
How to freeze cheese bread?
Form the 2 cm balls and freeze them spread out for 2 hours, then bag in plastic bags for up to 3 months. Bake straight from frozen in a preheated oven at 180°C for 35 minutes for perfect crust. Thaw in the fridge only if preferred, yielding 30 fresh servings.
Ingredients for Creamy Cheese Bread
- 1 ½ cups of whole milk (360 ml) – Essential for scalding the polvilho and creating the elastic texture.
Tip: Use milk at room temperature for better incorporation. - 1 tablespoon of seasoning powder (15 g) – Enhances the salty flavor of the dough without excess.
Substitution: Salt to taste or ready-made dough seasoning. - ½ cup of oil (120 ml) – Ensures external crunchiness and internal softness of the Creamy Cheese Bread.
- 500 g sweet polvilho – Gluten-free base flour that gives the famous Minas elasticity.
Substitution: Same amount of sour polvilho for crispier version. - 2 slightly beaten eggs – Bind the ingredients and contribute to the growth of the balls.
- 3 cups of semi-cured grated cheese (300 g) – The heart of the recipe, providing creaminess and intense flavor that melts inside.
Utensils for Making Creamy Cheese Bread
Organizing the utensils before starting ensures a smooth flow in preparing the Creamy Cheese Bread, avoiding pauses that cool the dough and compromise the perfect elastic texture.
- Medium pot
- Long-handled spoon
- Large bowl
- Spatula or whisk
- Conventional or electric oven
- Non-stick baking sheet
How to Make Creamy Cheese Bread
- Boil the liquid mixture: Place in a medium pot the whole milk, seasoning powder and oil. Bring to high heat and wait for it to fully boil, about 5 minutes, stirring occasionally to integrate the flavors – this process is crucial to hydrate the polvilho and activate its starch, base of the elasticity of the Creamy Cheese Bread.
- Scald the polvilho: Transfer the 500 g sweet polvilho to a large heat-resistant bowl. Immediately pour the boiling mixture over it, using a long-handled spoon to stir vigorously until forming a moist homogeneous dough that pulls away from the sides – feel the gummy texture emerge, indicating success in the initial cooking of the polvilho.
- Incorporate eggs and cheese: Let the dough cool until warm to the touch (about 10 minutes). Add one slightly beaten egg and knead with hands or spatula until absorbed; repeat with the second egg. Then, alternately mix portions of semi-cured grated cheese (3 cups), kneading well after each addition until obtaining smooth elastic dough – avoid excess handling to preserve air.
- Shape the balls: Oil your hands with a bit of neutral oil. Take portions of the dough (about 2 cm diameter each) and roll uniform balls for 30 servings – uniformity ensures even baking and perfect crust.
- Arrange on baking sheet: Lightly oil a baking sheet and place the balls with space between them (about 2 cm), allowing expansion in the oven. Set a pin to remember the oven must be preheated.
- Bake until golden: Preheat oven to 180°C (medium). Bake for 30 minutes or until the balls puff up, become lightly golden and crispy on the shell, with creamy interior visible when pressing – do not open the oven in the first 20 minutes to avoid deflating. Remove and serve hot for best sensory experience.
Crucial preparation tip: If the dough is too sticky after scalding, add polvilho little by little while kneading; this prevents uneven balls and ensures 30 perfect servings in 55 total minutes.
Nutritional Information for Creamy Cheese Bread
The values below are approximate estimates per serving (1 unit), calculated based on official food composition tables (such as TBCA/TACO and USDA FoodData Central) and may vary according to ingredients used and preparation methods.
| Nutrient | Amount per serving | % DV* |
|---|---|---|
| Calories | 200 kcal | 10% |
| Carbohydrates | 25 g | 8% |
| Proteins | 6 g | 12% |
| Total Fats | 10 g | 15% |
Macronutrient Distribution per Serving
Data Source: Values calculated based on recipe quantities, using the Brazilian Food Composition Table (TBCA) for polvilho, cheese and milk and USDA FoodData Central for oil and eggs.
Links: TBCA, USDA. *% Daily Values based on a 2000 kcal diet or 50g proteins / 275g carbohydrates / 65g fats.
Tips for Perfect Creamy Cheese Bread
These special tips reveal the secrets for a Creamy Cheese Bread with perfect shell, elastic interior and authentic Minas flavor, avoiding common mistakes and ensuring success even for kitchen beginners.
- Scald immediately: Pour the boiling mixture over the hot polvilho to activate the starch, creating the characteristic gumminess; wait 10 minutes to cool before eggs to avoid cooking them.
- Avoid too wet dough: If liquid remains after scalding, add extra polvilho little by little; excessively sticky dough results in flat balls that don’t rise in the oven.
- Preheated oven is essential: Always at 180°C; start with baking sheet in the center for even cooking in 30 minutes, until lightly golden without burning the inside.
- Knead patiently: Alternating eggs and cheese incorporates air and melts the cheese into the dough, avoiding lumps; oiled hands prevent sticking and uniformize 30 balls.
- Don’t open the oven early: Wait initial 20 minutes for balls to expand without deflating; test doneness by touching: firm outside, soft inside.
- Sour polvilho as substitution: Swap for sweet in the same amount for extra crunch and greater rise, ideal if you prefer drier traditional Minas version.
- Freeze raw: Form balls and freeze spread out for 2 hours before bagging for 3 months; bake frozen for 35 minutes for perfect crust without thawing.
Variations of Creamy Cheese Bread
The versatile polvilho, milk and cheese base of the Creamy Cheese Bread allows creative adaptations maintaining the elastic and crispy texture, ideal for special diets or innovative flavors without changing the 55-minute time or 30 servings.
- Egg-free: Substitute the 2 eggs with cooked yam and hydrated chia (equivalent to 100 g), using fortified milk; perfect for allergy sufferers, preserves creaminess.
- Sweet potato version: Swap 200 g polvilho for sweet potato puree and add plant milk; low carb version, approximate vegan with nut-based cheese.
- Fiber boosted: Mix whole grain cereal (50 g) into the dough before kneading; increases satiety without changing cooking, great for energy snacks.
- With spinach cream cheese: Fill balls with cream cheese paste, grated carrot and chopped spinach; bake 5 extra minutes to melt, ideal for parties.
Ingredient Tips for Creamy Cheese Bread
Choose fresh ingredients to elevate the Creamy Cheese Bread: sifted polvilho avoids lumps, semi-cured cheese with good meltiness ensures elastic interior. For nutritional balance, prioritize whole milk for calcium and proteins, promoting satiety in 30 nutritious servings.
Common substitutions keep it gluten-free: sour polvilho for sweet in measure, reducing moisture for crunch; fresh provolone grated instead of semi-cured. Eggs can be farm-fresh for higher nutritional quality, rich in vital choline.
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