Sunday, June 28, 2009

Chebe Rolls with Fresh Herbs and Parmesan Cheese

"Slightly unusual. Unusually good." That is Chebe's motto. Pronounced chee-bee, it is a unique bread product based on the Brazilian pao de queijo (Brazilian cheese bread) made primary of manioc/tapioca flour and starch. Anyone who tries this bread instantly gets hooked on it. The texture is soft and chewy with a light and crisp exterior, but unlike any bread you have ever had before. The taste is clean and versatile. I was first introduced to Chebe bread about five years ago when I attended a Cincinnati Support Group pot luck lunch. I never had anything like it before. So chewy, tender, doughy, and delicious yet crispy on the outside. Since then, Chebe has become my first choice for bread in form of whatever go best for what I am making: bread rolls, bread sticks, naan, focaccia, baguettes, pizza, crackers, even for pigs in the blanket or beef wellingtons. Chebe has tons of recipes on their web site. So when people ask me, "If you can't bread, what do you eat?" I happily say "Chebe." It is bound to be everyone's favorite bread regardless if they need to eat gluten free or not.

Chebe Rolls with Fresh Herbs and Parmesan Cheese

ingredients:
2 large Eggs
2 tbs Olive Oil
pinch finely chopped fresh Chives
dash
finely chopped fresh Rosemary
dash finely chopped fresh Oregano
5 tbs Chicken Broth/Stock (can use milk or water)
2 oz shredded Parmesan Cheese
packet of All Purpose Chebe Mix (yellow; if using red packet add 1 tsp baking powder)
2 tbs Tapioca Flour for dusting

procedure:
  1. Preheat oven to bake at 400F.
  2. In a medium/large bowl, mix the eggs well with a fork.
  3. Add in the olive oil, the herbs and mix well with the fork.
  4. Add in the stock and cheese and mix well.
  5. Add in the Chebe packet slowly, and baking powder if using the red packet for extra rising. Mix with fork until all the powder is incorporated.
  6. Using a tablespoon or a small scooper, portion out the bread rolls. Roll. Lightly dust with tapioca flour. This helps to puff up the bread more.
  7. Bake for 8-10 minutes until a very light gold color. For best results, bake on a pizza/baking stone.
  8. Allow to cool. Store in an airtight container.
-Erin Swing
The Sensitive Epicure

5 comments:

jeff said...

Oh, these look wonderful, I love how you captured the yellowish color. I'll have to look into Chebe. Thanks for posting!

Sophie said...

MMMMMM...these rolls looks excellent, Erin!
Yummie, yummie indeed!

tastestopping said...

Wow. I found a great new recipe and a learned about a new kind of food (bread) I had never heard of before. It looks delicious and so adaptable. Score!

Anyway, I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.

Best,
Casey
Editor
www.tastestopping.wordpress.com

Reginald @ Ceramic Canvas said...

these rolls look yummy!

and helping of parmesan has never hurt anything :)

and congrats on the great photography

Linda said...

Hi! Just wanted to let you know I'm having a gluten-free cookbook giveaway through Monday.

The Chebe rolls look great.