Cheese Bread (Chipas)

Difficulty:
1/5

Think of this as Argentinian cheese bread, shaped as little bundles perfect for snacking on or to sop up soup or gravy—beats old-fashioned rolls any day. Tapioca starch (or tapioca flour) is made from cassava root and should be available at your grocery store or any Latin or Asian market; if you can’t find it, cornstarch will substitute nicely. Friulano cheese is a firm, golden-yellow Canadian cheese that works well in these rolls; you can also use mozzarella.

Makes 12 chipás

Ingredients

  • 1 large egg
  • 2/3 cup (160 mL) milk
  • 6 ounces (170 g) Friulano cheese, grated (about 1 cup/250 mL)
  • 3 tablespoons (45 mL) butter, melted
  • 1 3/4 cups (435 mL) tapioca starch
  • 1 cup (250 mL) all-purpose flour
  • 1 1/2 teaspoons (7.5 mL) baking powder
  • 1/4 teaspoon (2.5 mL) kosher salt

Directions

  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. In a large bowl, stir together the egg, milk, cheese, and butter. In another bowl, combine the tapioca starch, regular flour, baking powder, and salt. Sprinkle the dry ingredients into the egg mixture, stir, and then use your hands to form a rough dough.
  3. Turn out the dough onto a lightly floured surface, and knead for 2 minutes. Form into golf ball–size pieces, and place onto the prepared baking sheet. Lightly press down to flatten.
  4. Bake until golden brown, about 12 minutes. Transfer the chipás on a wire rack and let cool.