I go to the Rodizio steakhouse in Pensacola from time to time. I almost eat myself into oblivion on the cheese bread. But now I know how to make it at the house. Thanks for sharing.
I cooked these little gems up this morning for breakfast (used sharp cheddar cheese). Yummmmmmmo! My wife had been up in the hills yesterday with her mushroom collecting friends and snagged some fresh morel mushrooms. So she made scrambled eggs with cheese and sautéed morel mushrooms. That worked out nicely with the Pāo de Queljo. This recipe was simple enough for dear old dad to make and I think everyone was duly impressed. This was a winner! Thanks for sharing the Matt!
I 6:27 I am looking at all the recipes for pao de queso and this is easiest. The others had you heat the liquid ingredients and make a dough. Then roll into balls…? I am going to try yours. I used to live in Brazil and love. Hope it turns out!😀
Hi Anita! good luck! Let me know how it turns out. Yes there are two different kinds of cheese bread, those made from a batter like this, and those made from a dough like the others you have seen. :)
@@anitaprice-di3jb hoi Anita a outra maneira de fazer com as bolas de pão de queijo é pq vc pode guardar no freezer por 6 meses e qdo quiser está pronto! Por isso , sou mineira uai.
Thank you for sharing the easiest cheese bread. I just made it and with this amount not enough to share between Mom Dad and 2 teens children 😅. At least I tried this recipe and confidence willing to make few batches of them for holidays coming. Again thank you
Thanks Matt for the Pao de Qeijo recipe. Just want to let you know, on the printed version of the recipe, the Ingredients are the same as the Equipment. Thank you.
@@inthekitchenwithmatt Will do, Matt. :) I was thinking, when you opened one of the breads up, that there's a little hollow inside of them; handy to pop in a few bacon bits, or maybe an olive or two; anything savory really, or even something sweet. :)
Thank you for the recipe. Just a quick comment that I had to add a bit of extra oil and an extra egg as the consistency turned out too thick for me. Unfortunately I only realised this when I poured it into the muffin tray so had to scope it back to the blender and re-do it😂
You are welcome glad you tried it! Double check your measurements. With these measurements it shouldn't be too thick and you shouldn't need to add anything extra. Are you using American standard cup measurements or metric?
I am thinking of trying this with corn starch bcuz I don't have any tapioca flour. Idk if it will work but I'm going to find out haha. Fingers crossed!
Thanks! Yes you can freeze them. They can also be stored in an airtight container or bag at room temperature for up to 3 days. Then in the fridge for a few days longer.
I just make this. I tried Mozzerella and it was bland. Tried Feta and it was better...but I'm thinking a nice sharp cheddar might be good. Great recipe and yes, they are unique in texture and as a "bread" by definition. They are good though.
Thank you, Erika! :) It is usually located with the other flours, like all-purpose, bread flour, self-rising. At least at my supermarket that is where it is located. I buy the Bob's Red Mill brand, but it can be any brand.
Yours looks perfect! Mine turns into a hockey puck, flat and dense. It's so dense that if I flick it it'll poke someone's eyes out. I don't know what I'm doing wrong.
Hi, i used to have the same problem. Found out it was due to the size of the pan i was using(bigger wells). After only using mini muffin pans, they've come out perfectly round each time. Hope this helps!
These are a bit different than those, but still very tasty. There are two main types a kind made with a dough and a kind like this made from batter. I prefer this kind personally.
@@inthekitchenwithmattthank you for the reply yes I made the dough version and the crust was way too thick I didn’t like it making these right now actually ! They are in the oven 🥰
@@inthekitchenwithmattomg they are amazing !!!!! I have to say tho in the description it says to add 40ml oil but 1/3 cup is 80ml maybe that’s why some people said it came out dry
Glad you made it and liked it! Yes the metric could be off, I don't use metric, I always use American Standard Cups. And you are right 1/3 cup of oil is definitely more than 40g/40ml@@eleng6926
I imagine so, I always gobble them up before, since they will last a few days in an airtight container on the counter. I haven't tried freezing them, but don't see a reason why they couldn't be frozen.
@@inthekitchenwithmatt i’ve tried your recipe 2 times but it turned out didn’t expand at all, it’s so chewy and hard to bite. can you please explain why? thankss!
3/4 cup, but it doesn't matter, 3/4 is not that much more than 2/3, it won't matter if you use either of those measurements for this recipe. The written is a typo.
I definitely pronounced it wrong haha. I think I said wood cheese or something like that.
That was the correct pronunciation. Thumbs up!
@@danilopardo Thank you!
Whoever disliked the video, go away. We don't need your negativity. Matt is a saint, A SAINT!!!
Thank you, Mike, I appreciate it! :)
I love these breads at Texas del Brazil. I always thought it was hard to make these. I definitely will be trying this recipe very soon
Awesome! :)
I go to the Rodizio steakhouse in Pensacola from time to time. I almost eat myself into oblivion on the cheese bread. But now I know how to make it at the house. Thanks for sharing.
Rodizio's is awesome, I go there on occasion as well. Love that place! Let me know how these turn out once you try them. :)
I cooked these little gems up this morning for breakfast (used sharp cheddar cheese). Yummmmmmmo! My wife had been up in the hills yesterday with her mushroom collecting friends and snagged some fresh morel mushrooms. So she made scrambled eggs with cheese and sautéed morel mushrooms. That worked out nicely with the Pāo de Queljo. This recipe was simple enough for dear old dad to make and I think everyone was duly impressed. This was a winner! Thanks for sharing the Matt!
That is awesome, Erik!!! Glad you made them and liked them. And that they were easy. Nice find getting wild fresh morels! score!!
I am Brasilian and I love the "Pao de queijo" but I do a different recipe. I will try your recipe.
Yeah there are a handful of different recipes for it. I like how quick and easy this one is.
i have followed your recipe so many times and i love it!!! so easy to make!
So happy to hear that!! :)
We make something similar in Ecuador, pretty much same ingredients minus the olive oil and I prefer it with mozzerella cheese.
Nice! :)
after trying other recipes, did these and they turned out awesome!! thank you!! am going to do like other lady and try smoked gouda.
Awesome Michael! Glad you gave it a try and liked it! You are welcome! Definitely experiment with other cheeses and see what you like best.
Tried this tonight, and it came out perfect!
So happy to hear that, Katherine! :) :)
I 6:27 I am looking at all the recipes for pao de queso and this is easiest. The others had you heat the liquid ingredients and make a dough. Then roll into balls…? I am going to try yours. I used to live in Brazil and love. Hope it turns out!😀
Hi Anita! good luck! Let me know how it turns out. Yes there are two different kinds of cheese bread, those made from a batter like this, and those made from a dough like the others you have seen. :)
This was the easiest recipe ever and the pao de queijo was muito bom!
@@anitaprice-di3jb hoi Anita a outra maneira de fazer com as bolas de pão de queijo é pq vc pode guardar no freezer por 6 meses e qdo quiser está pronto! Por isso , sou mineira uai.
@@dlw5766 Eu vive em BH por oito anos. Sempre compra Brazi bites mas está ficando muito caro . Hoje tentei uma outra receita. Saiu perfeito.
@@shellyrocha3827 I am from Bhte , now I live in Nederland for almost 20 years. I still love my city!! Thats nice!!
Thanks for sharing your tasty chewey brazilian bread recipe..i will see to it first if i can find tapioca flour in grocery..
You are very welcome! :)
Thank you for sharing the easiest cheese bread. I just made it and with this amount not enough to share between Mom Dad and 2 teens children 😅. At least I tried this recipe and confidence willing to make few batches of them for holidays coming. Again thank you
You are welcome! Glad you tried it and liked it. :)
Thumbs up! You have done a really good job. I want to make pão de queijo, too .
Thank you!
i will try this tomorrow coz i have all the ingredients here😊.thanks matt🖒
Awesome, Marlene! Let me know how it turns out. :)
Thanks Matt for the Pao de Qeijo recipe. Just want to let you know, on the printed version of the recipe, the Ingredients are the same as the Equipment. Thank you.
Thank you!! Yeah it was definitely a mistake. It is fixed now. :) :)
A savory recipe; a rare treat, and so simple, with few ingredients. Definitely gonna be making these, Matt. Very good; thank you. :)
Thank you, Lauren!! :) :) Let me know how you like them. A great little snack to eat while you are painting. :)
@@inthekitchenwithmatt Will do, Matt. :) I was thinking, when you opened one of the breads up, that there's a little hollow inside of them; handy to pop in a few bacon bits, or maybe an olive or two; anything savory really, or even something sweet. :)
@@laurenpiantino8312 Yes!! A perfect little pocked to add some stuff. :) :) Bacon for sure! haha
Thank you for the recipe. Just a quick comment that I had to add a bit of extra oil and an extra egg as the consistency turned out too thick for me. Unfortunately I only realised this when I poured it into the muffin tray so had to scope it back to the blender and re-do it😂
You are welcome glad you tried it! Double check your measurements. With these measurements it shouldn't be too thick and you shouldn't need to add anything extra. Are you using American standard cup measurements or metric?
That's a cute looking bread ;) It looks a bit like choux pastry on the inside... Anyway I think I need to try it out. Thanks for sharing!
Yes it does! It always reminds me of cream puffs a little bit when I make them haha. Definitely give them a try sometime. :)
Yummy definitely making this thanks Matt!
Thank you! You are welcome. Let me know how it turns out. :)
Never had these before ! Sure looks simple and yummy ! Are you in our lovely hot state of Arizona ? 102 today and it begins! Thanks Matt
Thank you! Yep I sure am, it is definitely heating up hear in Phoenix! lol :)
It look like so simple & yammy ! Thanks for sharing
thank you so much! you are very welcome! :)
Looks great thank you for sharing!!
Thank you, Kierstin! You are so very welcome. :)
Cheese bread looks Amazing Matt.👌👌👌👌👌
Thank you, Michael!
Looks sooooo yummy
Thank you!
Wah g wah kia kamal recipes banaty hn ap ❤❤
@Terry Tyrannosaurus i m a lady 😂🙋
Thanks Matt. Great idea for Mother’s Day!
You are very welcome, Erik!
I love it Matt, thank u so much
You are welcome! :)
Wow looks easy and no fuss!
If you can do it I can too🤣🤣🤣
Thank you Matt!
Oh by by the way, can I replace corn flour instead of tapioca flour Matt?
Thank you!! :) :) And that is so true! And you are very welcome.
These cheese bread looks yummy 🤤
Thank you! :)
Does his work with a milk substitute? I’m thinking macadamia milk. I hoping the milk is for moisture and not the leavening ingredient. Thanks😀
Try it! :)
I am thinking of trying this with corn starch bcuz I don't have any tapioca flour. Idk if it will work but I'm going to find out haha. Fingers crossed!
Good luck! Let me know how it turns out.
Looks amazing! What if we don’t eat them all. Would you recommend freezing it at any point? ❤
Thanks! Yes you can freeze them. They can also be stored in an airtight container or bag at room temperature for up to 3 days. Then in the fridge for a few days longer.
Thanks for sharing
You are very welcome! :)
I just make this. I tried Mozzerella and it was bland. Tried Feta and it was better...but I'm thinking a nice sharp cheddar might be good. Great recipe and yes, they are unique in texture and as a "bread" by definition. They are good though.
Glad you tried it! Yeah it is fun to play around with cheese variations. :)
Trust me parmesan cheese is probably the best out there
Mn inhy zaroor try kro gi 😍😍
Looks yummy! where can you usually find the tapioca flour ?! thanks!
Thank you, Erika! :) It is usually located with the other flours, like all-purpose, bread flour, self-rising. At least at my supermarket that is where it is located. I buy the Bob's Red Mill brand, but it can be any brand.
I want to ask if the taste will be sweet or not. Because I feel that it will be salty only, I want to try it
These are not sweet. There is no sugar added. They are not supposed to be sweet, but savory.
Yours looks perfect! Mine turns into a hockey puck, flat and dense. It's so dense that if I flick it it'll poke someone's eyes out. I don't know what I'm doing wrong.
Double check your measurements. Did you make any substitutions? Did you use tapioca flour?
Hi, i used to have the same problem. Found out it was due to the size of the pan i was using(bigger wells). After only using mini muffin pans, they've come out perfectly round each time. Hope this helps!
FYI. Your website page for this recipe doesn't list the amounts for each ingredient.
Thank you, Erik, I fixed it! Duplicate information was there, haha.
Man I want to be at fogo de chao kr steak house
Yes!!
Its called cheese bread! Yw❤😊
Did you watch the video and read the title? I said cheese bread!
Ive been looking for a copy cat for fogo de Chao can’t find any I’ll try this
These are a bit different than those, but still very tasty. There are two main types a kind made with a dough and a kind like this made from batter. I prefer this kind personally.
@@inthekitchenwithmattthank you for the reply yes I made the dough version and the crust was way too thick I didn’t like it making these right now actually ! They are in the oven 🥰
@@inthekitchenwithmattomg they are amazing !!!!! I have to say tho in the description it says to add 40ml oil but 1/3 cup is 80ml maybe that’s why some people said it came out dry
Glad you made it and liked it! Yes the metric could be off, I don't use metric, I always use American Standard Cups. And you are right 1/3 cup of oil is definitely more than 40g/40ml@@eleng6926
It seems delicious...
Can we use all purpose flour instead ?
Hi Lina, no sorry they will turn out completely different and won't taste like these. But you can always try it for yourself and see. :)
@@inthekitchenwithmatt Thank you .. I will try to find it in the market..
Thanks a lot
@@Redline4135 You are welcome, Lina!!
Is this the tapioca starch or the flour
Such as cassava flour
Hi Chad, yes that is correct. Tapioca flour or Tapioca starch is made from the starch of cassava root.
Can they be frozen or Does freezing them ruin them?
I imagine so, I always gobble them up before, since they will last a few days in an airtight container on the counter. I haven't tried freezing them, but don't see a reason why they couldn't be frozen.
can i use whisker instead? my blender is broken ☹️
Yes absolutely
@@inthekitchenwithmatt i’ve tried your recipe 2 times but it turned out didn’t expand at all, it’s so chewy and hard to bite. can you please explain why? thankss!
Double-check the ingredients. Also, that is how this style of cheese bread is. It should be chewy.@@raya-yf2fr
In your video you said 3/4 cup of milk in your ingredient list you our 2/3 cup of milk
2/3 is correct. Although they will still turn out fine if you use 3/4 cup the difference between 2/3 cup and 3/4 is not a ton just a few tablespoons
Lol I came here to check if mine were under done from a packet mix. The inside threw me. Thanks!
You are welcome! Yeah the inside will look a little odd, not like you might think it should look if you aren't familiar with these.
You didn't use yeast at all?
Nope there is no yeast in this recipe. :)
U said 3/4 cup milk, but in the recipe y'all posted below, it says 2/3 cup?????
WHICH IS IT? THANK YOU
3/4 cup, but it doesn't matter, 3/4 is not that much more than 2/3, it won't matter if you use either of those measurements for this recipe. The written is a typo.
Mmm 😋
Thank you!
Sooooo you said verbally “3/4 cup milk” and the written recipe says 2/3 lol which one??
Yes, I misspoke in the video, it is 2/3 cup. :)
More like palm do cheese
❤❤❤
Thank you!
Roughly “pown-gee-kay-jou” (pronounce “jou” as in bijou)
Thanks!