These scrumptious little treats look like my idea of heaven. They remind me of the breads I used to buy and munch on en route to my apartment on Sullivan Street in Manhattan. This bready treat was always a bright conclusion to many a busy work day and long subway commute. I would step off of the A train and saunter down my block. There was a teensy little store front steps from my front door, aptly named Sullivan Street Bakery, that was bread personified…absolute doughy perfection.
Well, small as that storefront may have been, it made quite and impression because gourmet grocers to the likes of Whole Foods and Dean & Deluca, along with famed local NYC cheese shops, such as Murray’s, stock this bread. Ahh, and to think it was just a stones throw away from home-sweet-home at one time. The good old days. I did notice that the SS Bakery now sells a cookbook chock full of bread recipes, which I may have to add to my running wish list.
Anyhow, this recipe jogged my memory of that particular brand of bread because of its uber-fresh qualities, consisting of an impossibly crisp, bubbly outer shell, and an almost hollow, pillowy soft inside, topped off by a chewiness that threatens an emergency trip to the dentist in haste of gobbling it down. All remarkable qualities that are highly coveted qualities in a bread, and dangerously delicious. There are many iterations of this recipe out there, but here is one of the more authentic versions to get you started. If you have a different recipe to share, please send it to me email@example.com. Oh, and much more to come in future posts on Sullivan Street Bakery and Murray’s Cheese in future posts…two of my all time favorite neighborhood locals.
Summary: What makes this bread unique is that it uses tapioca flour which is a grain free flour derived from the cassava root. It’s what gives it that chewy satisfying texture. Tapioca flour, or manioc starch, can be found at most Asian markets. The type of cheese used in the traditional recipe is a mild farmer’s cheese, but you can use a combination of cheeses. A mozzarella, feta and Parmesan cheese blend is delicious in this recipe.
Contributed by: Christa Rose, founder of Le Petit Brioche blog, and self professed baking addict.
- 2 cups tapioca flour or manioc starch
- 1 cup milk
- 1/4 cup olive oil
- 1 ts. salt
- 3/4 cup mozzarella cheese
- 3/4 cup feta cheese
- 1/4 cup parmesean cheese
- 2 eggs
- Preheat oven to 400 degrees.
- Mix flour and salt in a mixing bowl.
- In a saucepan heat milk and oil until boiling.
- Add the hot liquid milk and oil mixture to the tapioca flour and mix on medium speed.
- Add cheeses and the eggs. Mix until thoroughly combined. Dough should be sticky.
- Drop by rounded tablespoons onto a parchment paper lined baking sheet.
- Bake until golden brown.
Bake until golden brown. Best when eaten hot.
Cooking time (duration):30-45 minutes
Number of servings (yield): 12-ish
Meal type: bread
Culinary tradition: Brazilian