HOMEMADE CHEESE BREAD | QUICK AND EASY | yields 60 pieces

Weigh 500g of sour tapioca starch and set aside in a bowl.

In a saucepan, add and bring to a boil 1 cup of milk, 1 cup of water, 1 cup of oil, and 1 level tablespoon of salt.

Pour the boiling mixture over the sour tapioca starch in the bowl and stir well to scald the dough.

Let the scalded dough cool slightly, until lukewarm, before adding other ingredients.

Grate the cheeses (Provolone and Parmesan) using the finest setting, totaling 350g, and set aside.

Add the 5 eggs to the lukewarm dough and mix, preferably by hand, to obtain a smoother dough.

Add the grated cheeses to the dough and continue mixing until the dough is uniform and pliable enough to shape.

Shape balls of cheese bread, using a tablespoon as a measure, or weigh out 30g portions for uniformity.

Place the dough balls on a non-stick baking sheet, leaving a small space between them as they will expand in the oven (no greasing needed).

Bake the cheese breads in a preheated oven at 350°F (180°C) for approximately 20 minutes, or until golden brown.