Episode 2: Brazilian Cheese Bread (pão de queijo)

Cassava flour (left) vs. tapioca flour/starch. Recommended brands for this recipe: Anthony’s organic tapioca flour, Otto’s Naturals cassava flour.

Open structure.

Stacie and Mia make Brazilian cheese bread and compare their baking notes.

Links:

This week’s recipe: Brazilian cheese bread from Bon Appétit

Listen to Episode 2: https://anchor.fm/bakersnotebook/episodes/Episode-2-Brazilian-cheese-bread-po-de-queijo-eoh24c

Next week’s recipe: Cream puffs and éclairs from King Arthur Baking