Paraguayan Cheese Bread (Chipa Argolla)
This small traditional anise-studded cheese bread hails from Paraguay. It is typically baked around Easter time, but can easily be enjoyed as a light snack any time of year.
Makes
Serving size
Ingredients
¼ cup butter, unsalted, softened
3 medium eggs
3 ounces mozzarella cheese, grated
1 ounce parmesan cheese, grated
½ teaspoon anise seeds
¼ teaspoon salt
½ cup + 3 tablespoons milk
1 cup cassava flour
½ cup corn flour (fine cornmeal)
SPECIAL EQUIPMENT:
Stand mixer or hand mixer
Instructions
- Preheat oven to 420°F.
- Beat the butter and the eggs for 1 minute with an electric mixer on medium speed. Add the grated cheeses and anise seeds and mix until evenly combined.
- Dissolve the salt in the milk and add to the bowl.
- Add cassava and corn flours and continue mixing until well combined.
- Turn dough out onto a flat surface and knead it until a dough forms.
- Divide the dough in half, and then each half again to make 4 equal sized balls.
- Cover and chill in the refrigerator for 20 minutes.
- Roll each ball into a rope of about 6 inches (15 cm) long and ½-inch (1 cm) thick. Bring ends together to form a circle and press to seal.
- Place 3 inches (8 cm) apart on baking sheets lined with parchment paper.
- Bake chipas for 20 to 25 minutes until slightly golden.
Cooking Tip
If you do not have a stand mixer or hand mixer, you may use a whisk and a little bit of muscle to get the job done.
Recipe Contributed by FamilyCook Productions
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