Brazilian Cheese Bread (Pao de Queijo)

Ingredients and Weight:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 packet (about 2 1/2 teaspoons) active dry yeast
• 1 cup warm water (about 110°F)
• 1 cup shredded or crumbled Brazilian cheese (or a blend of cheeses like Cheddar and Monterey Jack)
• 2 tablespoons olive oil (for greasing the baking dish)

Preparation Time:

• Preparation Time: 30 minutes
• Cooking Time: 20-25 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. In a large bowl, combine flour, salt, and yeast. Add warm water and mix well to form a dough.
2. Cover the bowl with a cloth and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
3. Preheat the oven to 375°F.
4. Grease a baking dish with olive oil.
5. Once the dough has risen, punch it down to release the air.
6. On a lightly floured surface, roll out the dough to form a rectangle.
7. Spread the shredded cheese evenly over the dough.
8. Roll up the dough starting from one long side, and then slice it into 8 equal portions.
9. Arrange the bread rolls in the baking dish and let them rise for another 15 minutes.
10. Bake for 20-25 minutes, or until golden brown.

Nutritional Information: (per serving)

• Calories: Approx. 300 calories (based on ingredients used)
• Fat: Approx. 12g
• Carbohydrates: Approx. 35g
• Protein: Approx. 9g

Dish Characteristics:

• A traditional Brazilian bread that is light and airy with a crispy exterior and a soft, cheese-filled interior.
• A perfect dish for breakfast, snack, or even as a side dish with grilled meats or other dishes.

User Comments:

• "This bread is so delicious! The combination of cheese and bread is perfect."
• "I love the fact that this bread is easy to make yet so tasty."
• "This is a great dish to make with kids as they love baking and cheese."

Special Precautions and Tips:

• Make sure to use active dry yeast for best results.
• Let the dough rise in a warm place for best texture and flavor.
• You can use different types of cheese blends depending on your preference. Cheddar and Monterey Jack work well in this recipe.