If you can't find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results. This recipe appeared in our March 2011 issue as a part of Dorothy Irwin's profile on cassava, Taking Root.
1 cup sour tapioca starch 1 cup finely grated Parmesan ½ cup plus 2 tbsp. flour 1 tsp. kosher salt ½ tsp. active dry yeast ¾ cup milk 4 tbsp. unsalted butter, cubed 2 eggs
Heat oven to 350°. In a large bowl, whisk together tapioca starch, Parmesan, flour, salt, and yeast. Heat milk and butter in a small saucepan over medium-high heat until butter melts. Pour mixture into dry ingredients along with 1 egg and stir until dough forms; cover and let sit for 30 minutes. Using a tablespoon, portion out dough and roll each into a ball. Place on parchment paper-lined baking sheets, spaced 2" apart; beat remaining egg in a small bowl and brush balls with egg. Bake until browned, 25 to 30 minutes.