Brazilian Cheese Bread

• 8.4 ounces tapioca flour (about 2 cups)
• 1 cup 1% low-fat milk
• 6 tablespoons canola oil
• 2 large eggs, lightly beaten
• 2 ounces reduced-fat sharp cheddar cheese, shredded (about 1/2 cup)
• 1.3 ounces grated fresh Parmesan cheese (about 1/3 cup)
• Tapioca flour, for dusting

1. Preheat oven to 400u0b0. Cover 2 metal baking pans with parchment paper.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large bowl.
3. Combine milk and oil in a small saucepan over medium heat; bring to a boil. Slowly pour milk mixture into flour, stirring until blended. Let cool 5 minutes. Add eggs and cheeses, stirring until blended. Place dough in refrigerator, and chill 20 minutes.
4. Turn dough out onto a well-floured surface. With floured hands, shape dough into 15 balls, about 3 tablespoons each. Place 2 inches apart on prepared baking pans. Bake at 400u0b0 for 20 minutes or until puffed and golden.

flour, milk, canola oil, eggs, cheddar cheese, parmesan cheese, tapioca flour

Taken from www.myrecipes.com/recipe/brazilian-cheese-bread (may not work)