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labelthumbs({"version":"1.0","encoding":"UTF-8","feed":{"xmlns":"http://www.w3.org/2005/Atom","xmlns$openSearch":"http://a9.com/-/spec/opensearchrss/1.0/","xmlns$blogger":"http://schemas.google.com/blogger/2008","xmlns$georss":"http://www.georss.org/georss","xmlns$gd":"http://schemas.google.com/g/2005","xmlns$thr":"http://purl.org/syndication/thread/1.0","id":{"$t":"tag:blogger.com,1999:blog-6868804209532062116"},"updated":{"$t":"2018-01-24T23:07:20.890+10:00"},"category":[{"term":"Dessert"},{"term":"Baking"},{"term":"Lunch"},{"term":"Dinner"},{"term":"entertaining"},{"term":"Brasilidades"},{"term":"Cake"},{"term":"Chocolate"},{"term":"GlutenFree"},{"term":"Vegetarian"},{"term":"Easy"},{"term":"Bread"},{"term":"Vegan"},{"term":"Posh"},{"term":"Entree"},{"term":"Italian"},{"term":"winter warmers"},{"term":"Asian"},{"term":"Homemade"},{"term":"FootyNight"},{"term":"LinkParty"},{"term":"Chinese"},{"term":"Eggfree Dessert"},{"term":"FingerFood"},{"term":"French"},{"term":"Snack"},{"term":"UntamedBest"},{"term":"Biscuit"},{"term":"Drink"},{"term":"Light"},{"term":"MiddleEastern"},{"term":"Nibble"},{"term":"Peoplehood"},{"term":"Salad"},{"term":"Spanish"},{"term":"sidesandtreats"},{"term":"Healthy"},{"term":"Side"},{"term":"Tart\/Pie"},{"term":"Tea"},{"term":"Vietnam"},{"term":"Breakfast"},{"term":"Breaksfast"},{"term":"Dairy Free"},{"term":"Fast"},{"term":"Greek"},{"term":"Indian"},{"term":"Lamb"},{"term":"Leftovers"},{"term":"Meatless Monday"},{"term":"Mexican"},{"term":"Pastry"},{"term":"Quick Meal"},{"term":"Quickies"},{"term":"South America"},{"term":"kids friendly"},{"term":"Aussie"},{"term":"Books"},{"term":"Budget"},{"term":"Crowd"},{"term":"EasternEurope"},{"term":"FoodParties"},{"term":"GROW"},{"term":"Holidays"},{"term":"How To"},{"term":"Ingredients"},{"term":"Macaron"},{"term":"Moroccan"},{"term":"North American"},{"term":"Portuguese"},{"term":"Poultry"},{"term":"Recipes"},{"term":"Roast"},{"term":"Seafood"},{"term":"Spices"},{"term":"Thai"},{"term":"canapé"},{"term":"kids"},{"term":"sauce"},{"term":"static"},{"term":"traveling"}],"title":{"type":"text","$t":"The Untamed Cook"},"subtitle":{"type":"html","$t":"Juicy foodie tales and delicious recipes homemade-from-scratch, prepared with seasonal ingredients and lots of love.\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http:\/\/www.theuntamedcook.com.au\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/6868804209532062116\/posts\/default\/-\/UntamedBest?alt=json-in-script"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.theuntamedcook.com.au\/search\/label\/UntamedBest"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Rachel Elich"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/lh6.googleusercontent.com\/-w1UFAdIZiv0\/AAAAAAAAAAI\/AAAAAAAABlE\/40IGZ3-HZOw\/s512-c\/photo.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"5"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"25"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-6868804209532062116.post-19947923102250963"},"published":{"$t":"2013-11-04T23:58:00.000+10:00"},"updated":{"$t":"2016-03-26T14:42:31.371+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breaksfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"UntamedBest"}],"title":{"type":"text","$t":"Homemade English Muffins "},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-mBxRWrLzjs8\/UnekqMpkrpI\/AAAAAAAADOw\/Wy17yuW6oMg\/s1600\/english+muffins+2+(1).JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Homemade English Muffins \" border=\"0\" height=\"320\" src=\"http:\/\/1.bp.blogspot.com\/-mBxRWrLzjs8\/UnekqMpkrpI\/AAAAAAAADOw\/Wy17yuW6oMg\/s320\/english+muffins+2+(1).JPG\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EWe don't have English muffins in Brazil, the first time I tried them was here in Australia and I simply hated.\u0026nbsp;\u0026nbsp; I mean REALLY hated.\u0026nbsp;\u0026nbsp; I just could not understand how people could eat that dry tasteless stuff for breakfast but my very Aussie Hubby loves them: toasted, topped with mince, cheese and barbecue sauce (his favorite Sunday Breakfast).\u003Cbr \/\u003E\u003Cbr \/\u003EThe only reason I decided to try to make them at home was because one day we were out of English Muffins for Sunday breakie and I find it easier to make anything by myself than going to the supermarket to buy it...\u0026nbsp;\u0026nbsp; \u003Cbr \/\u003E\u003Cbr \/\u003EWell, it really changed my mind, homemade version is so so so good, there is no way to compare to the store bought version.\u0026nbsp; \u0026nbsp;\u0026nbsp; They are soft, fresh, fluffy, smell good and you don't even need to be toasted it if you don't want to, they are perfect with some butter while still hot.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-1F15C9zdfkg\/Unek06IdtNI\/AAAAAAAADO4\/9W5p7MopWlw\/s1600\/english+muffins+2+(2).JPG\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg border=\"0\" english=\"\" height=\"320\" muffins=\"\" omemade=\"\" src=\"http:\/\/1.bp.blogspot.com\/-1F15C9zdfkg\/Unek06IdtNI\/AAAAAAAADO4\/9W5p7MopWlw\/s320\/english+muffins+2+(2).JPG\" width=\"213\" \/\u003E\u003C\/a\u003EThis recipe below is based in the \u003Ca href=\"http:\/\/www.thefrugalgirl.com\/2010\/07\/wednesday-baking-homemade-english-muffins\/\"\u003EFrugal Girls Recipe \u003C\/a\u003Ethat is awesome but I still wasn't happy: I wanted to make the Muffins in the morning, so they could go straight from the pan to my table BUT I didn't want to wake up super early to make them.\u003Cbr \/\u003E\u003Cbr \/\u003EBasically you will make the dough one day before, let it rise, punch it down, shape the muffins, cover them really well to make sure they will not dry out and you will leave them to rise the second time in the fridge - the cold temperature will slow down the rising.\u0026nbsp;\u0026nbsp; In the morning just pop them out of the fridge, uncover and let them come to room temperature for about 30 min.\u003Cbr \/\u003E\u003Cbr \/\u003EYou can make heaps of them, and freeze them baked but It really defeats the purpose of having fresh bread for breakfast right? :-)\u0026nbsp; I only make small batches that are consumed in the same day or last maximum three days - remember that unlike the store bought stuff, these don't have any preservatives therefore they will go off faster.\u003Cbr \/\u003E\u003Cbr \/\u003EAnd here it is, now no more store bought or even worse.. Mac Donalds Muffing (Iaicccssss :-S). \u0026nbsp; Enjoy it!\u003Cbr \/\u003Ex\u003Cbr \/\u003ERach\u003Cbr \/\u003E\u003Ci\u003E\u003Cbr \/\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ci\u003EGuess which one is the homemade one?\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/--1I53Car7Pg\/Unen0jE7ZEI\/AAAAAAAADPM\/oPaUC9TvfD8\/s1600\/challenge.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"162\" src=\"http:\/\/1.bp.blogspot.com\/--1I53Car7Pg\/Unen0jE7ZEI\/AAAAAAAADPM\/oPaUC9TvfD8\/s320\/challenge.JPG\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cspan class=\"userContent\"\u003E\u0026nbsp;______________________________________________________________________________\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cspan class=\"userContent\"\u003E\u003Cspan style=\"font-size: large;\"\u003EHomemade English Muffins\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cspan class=\"userContent\"\u003E\u003Cb\u003EYields: \u003C\/b\u003E8-9 Muffins\u0026nbsp; \u003Cb\u003E|\u0026nbsp;\u003C\/b\u003E\u003Cb\u003E Cost:\u003C\/b\u003E$\u003Cb\u003E | Difficulty:\u003C\/b\u003E\u0026nbsp; Medium | \u003Cb\u003ETime:\u003C\/b\u003E 1h\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cspan class=\"userContent\"\u003E\u003Cb\u003EAuthor:\u003C\/b\u003E\u0026nbsp; Rachel Elich adapted from \u003Ca href=\"http:\/\/www.thefrugalgirl.com\/2010\/07\/wednesday-baking-homemade-english-muffins\/\"\u003EFrugal Girl \u003C\/a\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"rw-ui-container rw-urid-69\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003EAbout 3 cups bread flour\u003C\/li\u003E\u003Cli\u003E1\/2 cup lukewarm water\u003C\/li\u003E\u003Cli\u003E1\/2 cup lukewarm milk\u003C\/li\u003E\u003Cli\u003E1 Tablespoon sugar\u003C\/li\u003E\u003Cli\u003E1 1\/2 Tablespoons butter softened \u003C\/li\u003E\u003Cli\u003E1 1\/2 Teaspoon sea salt \u003C\/li\u003E\u003Cli\u003E1 1\/4 Teaspoon dry yeast\u003C\/li\u003E\u003Cli\u003EAbout 1\/2 Cup fine Semolina\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Cb\u003EInstructions\u003C\/b\u003E\u003Cbr \/\u003E\u003Col\u003E\u003Cli\u003EIn a small bowl, dissolve the yeast and the sugar in the lukewarm water. \u003C\/li\u003E\u003Cli\u003EIn a very large bowl, put 2 and 1\/2 cups of the bread flour.\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-kNkiFHpY-_8\/UnenZvZQ6ZI\/AAAAAAAADPE\/YO2M0kqyUE8\/s1600\/cooking+Muffins.jpg\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg border=\"0\" height=\"320\" src=\"http:\/\/2.bp.blogspot.com\/-kNkiFHpY-_8\/UnenZvZQ6ZI\/AAAAAAAADPE\/YO2M0kqyUE8\/s320\/cooking+Muffins.jpg\" width=\"191\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003C\/li\u003E\u003Cli\u003EStir in the Salt and the butter.\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EAdd the milk and the water with the yeast - Stir to combine. \u003C\/li\u003E\u003Cli\u003ETurn onto a lightly floured surface and knead for 10-15 minutes, gradually adding more flour - 3 cups total should be enough but you may add a tiny little bit more or less.\u0026nbsp;\u0026nbsp; Dough should be smooth and elastic.                         \u003Cspan class=\"step\"\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003EBrush another large bowl with oil.\u0026nbsp;\u0026nbsp; Place  dough in bowl and cover with a damp tea towel. Set aside in a warm place for 1 hour.\u003C\/li\u003E\u003Cli\u003ETurn the dough onto a lightly floured surface again and punch it down by folding it a couple of times. Let it rise for 10 more minutes.\u003C\/li\u003E\u003Cli\u003EOpen the dough to about 1,5cm on a surface sprinkled with a generous amount of Semolina.\u0026nbsp; \u003C\/li\u003E\u003Cli\u003ECut the dough in circles using a large round biscuit\/pasta cutter or a glass.\u0026nbsp;\u003C\/li\u003E\u003Cli\u003ETransfer the dough circles to a baking tray or large container (they should not be piled, only one layer of muffins!) with a generous amount of Semolina sprinkled on bottom, cover well with plastic wrap and if you want to cook them at the same day leave it to raise for 30 min, if you want to bake it for breakfast leave it in the fridge overnight and remove from the fridge 30min before baking them.\u003C\/li\u003E\u003Cli\u003EPut a large skillet over medium heat and sprinkle Semolina all over it.\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EWhen the skillet is hot, cook them in batches 10 minutes on each side. Discard Semolina leftovers and sprinkle more Semolina on the skillet after each batch. \u003C\/li\u003E\u003Cli\u003EAllow it to cool in a cooling rack.\u003C\/li\u003E\u003C\/ol\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.theuntamedcook.com.au\/feeds\/19947923102250963\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.theuntamedcook.com.au\/2013\/11\/homemade-english-muffins.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/6868804209532062116\/posts\/default\/19947923102250963"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/6868804209532062116\/posts\/default\/19947923102250963"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.theuntamedcook.com.au\/2013\/11\/homemade-english-muffins.html","title":"Homemade English Muffins "}],"author":[{"name":{"$t":"Rachel Elich"},"uri":{"$t":"https:\/\/plus.google.com\/105782269827755266758"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/lh6.googleusercontent.com\/-w1UFAdIZiv0\/AAAAAAAAAAI\/AAAAAAAABlE\/40IGZ3-HZOw\/s512-c\/photo.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-mBxRWrLzjs8\/UnekqMpkrpI\/AAAAAAAADOw\/Wy17yuW6oMg\/s72-c\/english+muffins+2+(1).JPG","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-6868804209532062116.post-8766881709956968266"},"published":{"$t":"2013-10-28T15:42:00.002+10:00"},"updated":{"$t":"2016-03-26T14:40:21.818+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Aussie"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner"},{"scheme":"http://www.blogger.com/atom/ns#","term":"UntamedBest"},{"scheme":"http://www.blogger.com/atom/ns#","term":"winter warmers"}],"title":{"type":"text","$t":"Guinness Stew"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-07saFG7G7yA\/Um330xVOtkI\/AAAAAAAADMQ\/_CaOTWIWi8E\/s1600\/Guiness+Stew.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Guinness Stew\" border=\"0\" height=\"320\" src=\"http:\/\/2.bp.blogspot.com\/-07saFG7G7yA\/Um330xVOtkI\/AAAAAAAADMQ\/_CaOTWIWi8E\/s320\/Guiness+Stew.JPG\" width=\"319\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EEverything started because my very Aussie Hubby wanted to have more Aussie-like dinners.\u0026nbsp;\u0026nbsp;\u0026nbsp; I found a Jamie Oliver Guinness Pie recipe (Beef Pie! An Aussie Statement!) and changed it quite a bit with a few special touches and a secret ingredient: green pepper.\u003Cbr \/\u003E\u003Cbr \/\u003EThe Green Pepper Idea came after eating the best meat pie ever I tried in Australia that is served in a restaurant in the road to Gold Cost:\u0026nbsp; \u003Ca href=\"http:\/\/www.yatalapies.com.au\/\" target=\"_blank\"\u003EYatala Pies\u003C\/a\u003E (These guys really deserve your visit, try the beef pepper pie!).\u0026nbsp;\u0026nbsp; I got no idea what they put on my favorite Pepper Pie but I thought it was green pepper!\u003Cbr \/\u003E\u003Cbr \/\u003ESo, this stew was not originally made to be a stew, it was supposed to be the filling of a Beef Pie but I liked the result so much that now it is my favorite Stew Recipe.\u003Cbr \/\u003E\u003Cbr \/\u003EServe it with white rice, creamy polenta(my favorite!) or mashed potatoes and a nice Irish Bread loaf.\u0026nbsp; And... of course... it matches perfectly with a nice Pint of more Guinness. \u003Cbr \/\u003E\u003Cbr \/\u003EEnjoy it!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u0026nbsp;______________________________________________________________________________\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EGuinness Stew\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cb\u003EServes: \u003C\/b\u003E6\u0026nbsp; \u003Cb\u003E|\u0026nbsp;\u003C\/b\u003E\u003Cb\u003E Cost:\u003C\/b\u003E$$\u003Cb\u003E | Difficulty:\u003C\/b\u003E\u0026nbsp; Medium | \u003Cb\u003ETime:\u003C\/b\u003E 2.5h\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cb\u003EAuthor:\u003C\/b\u003E Rachel Elich\u003Cspan class=\"fbPhotosPhotoCaption\" data-ft=\"{\u0026quot;type\u0026quot;:45,\u0026quot;tn\u0026quot;:\u0026quot;*G\u0026quot;}\" id=\"fbPhotoSnowliftCaption\" tabindex=\"0\"\u003E\u003Cspan class=\"hasCaption\"\u003E\u003Cspan class=\"text_exposed_show\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"rw-ui-container rw-urid-66\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E1Kg stewing beef diced in 2cm cubes\u003C\/li\u003E\u003Cli\u003E2 heaped tablespoons flour\u003C\/li\u003E\u003Cli\u003E2 red onion, peeled and very thinly chopped\u003C\/li\u003E\u003Cli\u003E2 medium carrot, peeled very thinly chopped\u003C\/li\u003E\u003Cli\u003E2 sticks celery, very thinly chopped\u003C\/li\u003E\u003Cli\u003E3 cloves of garlic very thinly chopped\u003C\/li\u003E\u003Cli\u003ECheese Cloth bag with: sage, rosemary, thyme, bay and a few black pepper seeds(about 2 Bay Leaves, 1 small sprig of rosemary,\u0026nbsp; 2-3 sprigs of thyme, 6-5 Sage Leaves and 5 grains of black pepper)\u003C\/li\u003E\u003Cli\u003E1 can (440ml) Guinness\u003C\/li\u003E\u003Cli\u003E1\/2 l Beef Stock, low sodium or homemade\u003C\/li\u003E\u003Cli\u003EZests of one lemon\u003C\/li\u003E\u003Cli\u003EA handful of chopped parsley\u003C\/li\u003E\u003Cli\u003E1 heaped tablespoon of fresh green peppercorns\u003C\/li\u003E\u003Cli\u003Esea salt \u0026amp; freshly ground black pepper, to taste\u003C\/li\u003E\u003Cli\u003EOlive Oil to brown the meat and sauté de vegetables\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Cb\u003EInstructions\u003C\/b\u003E\u003Cbr \/\u003E\u003Col\u003E\u003Cli\u003EPre-heat the oven to 180C.\u003C\/li\u003E\u003Cli\u003EIn a large ovenproof casserole type pan, brown the meat in batches and reserve.\u003C\/li\u003E\u003Cli\u003EAdd the onions and fry it in medium heat for about 10min. Stir in the garlic, the carrot and the celery, sauté for about 5 min.\u003C\/li\u003E\u003Cli\u003EReturn the beef to the casserole, stir in the flour, mixing really well. Add the Guinness and scrape the bottom of the casserole to deglaze Add the Beef Stock, the green peppercorns and the herb bag. Bring it to boil.\u003C\/li\u003E\u003Cli\u003EPlace a lid on top and then cook in the preheated oven until the meat is tender - it should take around 2 hours but all depends on the cut of meat you choose.\u003C\/li\u003E\u003Cli\u003EWhen cooked you should have a thick sauce with the meat, if not, just put the casserole on the stove top, medium heat until it is thick to your liking. Remove the cheesecloth with the herbs. Add Salt and Pepper to your taste and finish stirring in a generous spoon of butter until it is melted, lemon zest and parsley.\u003C\/li\u003E\u003C\/ol\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.theuntamedcook.com.au\/feeds\/8766881709956968266\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.theuntamedcook.com.au\/2013\/10\/guinness-stew.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/6868804209532062116\/posts\/default\/8766881709956968266"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/6868804209532062116\/posts\/default\/8766881709956968266"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.theuntamedcook.com.au\/2013\/10\/guinness-stew.html","title":"Guinness Stew"}],"author":[{"name":{"$t":"Rachel Elich"},"uri":{"$t":"https:\/\/plus.google.com\/105782269827755266758"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/lh6.googleusercontent.com\/-w1UFAdIZiv0\/AAAAAAAAAAI\/AAAAAAAABlE\/40IGZ3-HZOw\/s512-c\/photo.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/2.bp.blogspot.com\/-07saFG7G7yA\/Um330xVOtkI\/AAAAAAAADMQ\/_CaOTWIWi8E\/s72-c\/Guiness+Stew.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-6868804209532062116.post-9118302309007903381"},"published":{"$t":"2013-08-23T16:45:00.001+10:00"},"updated":{"$t":"2016-03-26T14:45:20.092+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"UntamedBest"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Pretty Damn Good Vegan Chocolate Cake"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-GzWsdfDSQCI\/UhbqRvW8T7I\/AAAAAAAACn4\/xzEp5XBD_pQ\/s1600\/Best+Vegan+Cake+Ever.JPG\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg alt=\"Pretty Damn Good Vegan Chocolate Cake\" border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-GzWsdfDSQCI\/UhbqRvW8T7I\/AAAAAAAACn4\/xzEp5XBD_pQ\/s1600\/Best+Vegan+Cake+Ever.JPG\" height=\"320\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EThis is another one for the project: let's challenge the Untamed Cook to do different things.\u003Cbr \/\u003E\u003Cbr \/\u003EOne of the my Nanas from the\u003Ca href=\"http:\/\/www.theuntamedcook.com.au\/\" target=\"_blank\"\u003E Sing-A-Long Community Centre\u003C\/a\u003E (lovely Mrs Margaret) is allergic to eggs but she loves cakes!\u003Cbr \/\u003E\u003Cbr \/\u003ECake without milk or butter, forgive the pun, is a piece of cake :-)\u0026nbsp; Cakes without eggs is a\u0026nbsp; completely different new territory to me and since I could not use eggs I thought I could give it a go and make it without milk or butter either.\u0026nbsp; \u003Cbr \/\u003EI wasn't really happy with the result of the first couple of vegan cakes I baked so I started to play around with proportions and ingredients until I came up with this cake.\u003Cbr \/\u003E\u003Cbr \/\u003EIt is \u003Cstrike\u003Ethe best vegan cake ever (not much humble.... hummm)\u003C\/strike\u003E a pretty damn good Vegan Chocolate Cake! :-D \u0026nbsp; \u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-Qvp6VvkRhYo\/UhcRpQTIgaI\/AAAAAAAACoQ\/hU356JaxjLs\/s1600\/Vegan+Chocolate+Cake.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pretty Damn Good Vegan Chocolate Cake\" border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-Qvp6VvkRhYo\/UhcRpQTIgaI\/AAAAAAAACoQ\/hU356JaxjLs\/s1600\/Vegan+Chocolate+Cake.JPG\" height=\"320\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EI knew I could make the frosting with coconut cream but had no idea how to make it and forgot to check on internet before going to the Centre so it was a case of lots of lucky it turned out absolutely lovely and I can finally share the recipe with you.\u003Cbr \/\u003E\u003Cbr \/\u003ELindt 70% Cocoa Cooking Chocolate was used and for the Cocoa Powder I used Nestle Baking Cocoa but if you can find, go for the Dutch Processed version of it. \u003Cbr \/\u003E\u003Cbr \/\u003EAs a good Portuguese\/Spanish blooded person my oil of choice is always Olive Oil.\u0026nbsp;\u0026nbsp; If you try the recipe using another oil please share the results in the comments.\u003Cbr \/\u003E\u003Cbr \/\u003EThe recipe will make two \u003Ca href=\"http:\/\/rcm-na.amazon-adsystem.com\/e\/cm?lt1=_blank\u0026amp;bc1=000000\u0026amp;IS2=1\u0026amp;bg1=FFFFFF\u0026amp;fc1=000000\u0026amp;lc1=0000FF\u0026amp;t=theuntcoo-20\u0026amp;o=1\u0026amp;p=8\u0026amp;l=as4\u0026amp;m=amazon\u0026amp;f=ifr\u0026amp;ref=ss_til\u0026amp;asins=B00BNAYX68\" target=\"_blank\"\u003E21cm tin cakes\u003C\/a\u003E. \u0026nbsp; If your oven only fits one cake or you only have one tin, make half of the recipe and repeat it for the second cake. \u003Cbr \/\u003E\u003Cbr \/\u003ECheers!\u003Cbr \/\u003ERachel \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u0026nbsp;______________________________________________________________________________\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EPretty Damn Good Vegan Chocolate Cake \u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cb\u003EYields:\u003C\/b\u003E\u0026nbsp;14 small slices \u0026nbsp; \u003Cb\u003E| Time:\u003C\/b\u003E\u0026nbsp; 2h\u0026nbsp; \u003Cb\u003E| Cost:\u003C\/b\u003E\u0026nbsp; $$\u003Cb\u003E | Difficulty:\u003C\/b\u003E Easy\u0026nbsp; \u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cb\u003EAuthor:\u003C\/b\u003E Rachel Elich \u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cdiv class=\"rw-ui-container rw-urid-22\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003EFor Two Cakes\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E2 1\/2 Cup self raising flour\u003C\/li\u003E\u003Cli\u003E2 Cups Brown Sugar (or vegan sugar alternative)\u003C\/li\u003E\u003Cli\u003E1 Cup Cocoa Powder\u0026nbsp;\u003C\/li\u003E\u003Cli\u003E2 Cups Boiling water\u003C\/li\u003E\u003Cli\u003E2\/3 Cup Olive Oil\u003C\/li\u003E\u003Cli\u003E1 Teaspoon bicarb soda\u003C\/li\u003E\u003Cli\u003EA generous pinch of fine sea salt\u003C\/li\u003E\u003Cli\u003E2 Teaspoons Natural Vanilla Extract,\u003C\/li\u003E\u003C\/ul\u003E\u003Ci\u003E\u003Cb\u003EFor the Frosting\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E1 Can (270 ml) of good quality full fat coconut cream\u003C\/li\u003E\u003Cli\u003E200g Dark Chocolate\u003C\/li\u003E\u003Cli\u003EAbout 12 Strawberries washed and top cut \u003C\/li\u003E\u003C\/ul\u003E\u003Cb\u003EInstructions\u003C\/b\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003EFor the Cakes\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Col\u003E\u003Cli\u003EPre-heat the oven to 165C\u003C\/li\u003E\u003Cli\u003EPrepare the tins by lining baking paper in the bottom, greasing and sprinkling cocoa powder on the sides \u003C\/li\u003E\u003Cli\u003EIn a large bowl sift the flour, cocoa powder,brown sugar, bicarb soda and salt\u003C\/li\u003E\u003Cli\u003EStir in the olive oil and the vanilla\u003C\/li\u003E\u003Cli\u003EAdd the boiling water and work fast, \u003Cspan class=\"st\"\u003Ewhisking until until the texture is homogenic\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan class=\"st\"\u003EDivide the batter among the two tins\u0026nbsp;\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan class=\"st\"\u003EBake it for around 40 min, \u003C\/span\u003E\u003Cspan class=\"st\"\u003Eto check whether the cake is done\u003C\/span\u003E insert a skewer\u003Cspan class=\"st\"\u003E into the center and it should come out clean.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan class=\"st\"\u003ECool the cakes in a cooling rack,\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003Cspan class=\"st\"\u003E\u003Ci\u003E\u003Cb\u003EFor the Frosting \u003C\/b\u003E\u003C\/i\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Col\u003E\u003Cli\u003E\u003Cspan class=\"st\"\u003EWait for the cakes to be cool to start working in the Frosting \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan class=\"st\"\u003EDon't shake the coconut can and if possible leave it in the fridge for some hours\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan class=\"st\"\u003EPut the bowl in the microwave and leave it for 1 min, take it out, stir and put in the microwave for 30 seconds more.\u0026nbsp; Stir well and if there are still pieces not melted, put it back in the microwave for 30 seconds more.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan class=\"st\"\u003EWhen you open the Coconut you should have the cream separated from the liquid - don't stir.\u0026nbsp;\u0026nbsp; Spoon only the cream into the chocolate mixture and stir really well.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan class=\"st\"\u003EUse it immediately so it won't go to hard \u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003Ci\u003E\u003Cb\u003E\u003Cspan class=\"st\"\u003EFor Assembling\u003C\/span\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Col\u003E\u003Cli\u003E\u003Cspan class=\"st\"\u003ECover the top of one cake with a generous amount of frosting - you might think is to soft but that is ok, the cake will absorb\u0026nbsp; the moist and there will still be a fine layer of cream as some falling from the sides give it a really nice rustic effect\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan class=\"st\"\u003EPut the second cake on the top and poor the rest of the frosting\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan class=\"st\"\u003EDecorate with Strawberries while the frosting is still soft\u0026nbsp;\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003Cb\u003E\u0026nbsp; \u003C\/b\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.theuntamedcook.com.au\/feeds\/9118302309007903381\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.theuntamedcook.com.au\/2013\/08\/vegan-chocolate-cake.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/6868804209532062116\/posts\/default\/9118302309007903381"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/6868804209532062116\/posts\/default\/9118302309007903381"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.theuntamedcook.com.au\/2013\/08\/vegan-chocolate-cake.html","title":"Pretty Damn Good Vegan Chocolate Cake"}],"author":[{"name":{"$t":"Rachel Elich"},"uri":{"$t":"https:\/\/plus.google.com\/105782269827755266758"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/lh6.googleusercontent.com\/-w1UFAdIZiv0\/AAAAAAAAAAI\/AAAAAAAABlE\/40IGZ3-HZOw\/s512-c\/photo.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-GzWsdfDSQCI\/UhbqRvW8T7I\/AAAAAAAACn4\/xzEp5XBD_pQ\/s72-c\/Best+Vegan+Cake+Ever.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-6868804209532062116.post-4194272103846546301"},"published":{"$t":"2013-06-22T14:55:00.001+10:00"},"updated":{"$t":"2016-03-26T14:44:42.863+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"UntamedBest"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"}],"title":{"type":"text","$t":"Olive and Rosemary Bread   \u0026 Bread Stencils"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-n-Q2KCGcf2M\/UcUtaehQwYI\/AAAAAAAAB7Q\/T_IfNN5Trzw\/s1600\/IMG_4972.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-n-Q2KCGcf2M\/UcUtaehQwYI\/AAAAAAAAB7Q\/T_IfNN5Trzw\/s320\/IMG_4972.JPG\" height=\"320\" width=\"319\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003C!--[if gte mso 9]\u003E\u003Cxml\u003E \u003Co:OfficeDocumentSettings\u003E  \u003Co:AllowPNG\/\u003E \u003C\/o:OfficeDocumentSettings\u003E\u003C\/xml\u003E\u003C![endif]--\u003EHave you ever wondered how to make those cool patterns on bread that you see on posh bakeries?\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C\/span\u003EI have, and now that I am feeling pretty fancy because I have a Banneton, I decided to go one step forward on my bread “fanciness”.\u003Cbr \/\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003EHaving no idea if it was going to work, I went to an art and craft store and bought a nice stencil sheet\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp; \u003C\/span\u003E(pretty cheap, about 8 dollars) – \u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u003C\/span\u003Emy idea was to spray water on the top of the bread after proofing it and then careful put the stencil on the top and sprinkle Semolina on it.\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u0026nbsp; \u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003EThe result was awesome! \u003Cspan style=\"font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;\"\u003E\u003Cspan style=\"mso-char-type: symbol; mso-symbol-font-family: Wingdings;\"\u003E:-)\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"mso-spacerun: yes;\"\u003E \u0026nbsp; \u003C\/span\u003ETested and approved!\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp; \u003C\/span\u003ECheck out the photos:\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-G0EbJeeff-8\/UcUtZjgzzSI\/AAAAAAAAB7A\/FkWtfVMh1Ig\/s1600\/IMG_4960.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-G0EbJeeff-8\/UcUtZjgzzSI\/AAAAAAAAB7A\/FkWtfVMh1Ig\/s200\/IMG_4960.JPG\" height=\"133\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-DPUUBlBMovo\/UcUtZM-uRLI\/AAAAAAAAB68\/xwRZsfzSKec\/s1600\/IMG_4962.JPG\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-DPUUBlBMovo\/UcUtZM-uRLI\/AAAAAAAAB68\/xwRZsfzSKec\/s200\/IMG_4962.JPG\" height=\"133\" width=\"200\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003EThe bread recipe I used was my Olive and Rosemary bread –\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp; \u003C\/span\u003EIt has a very crispy crust and a soft full of flavour centre.\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C\/span\u003EIt smells soooooo good that you might have to share it with your neighbor (I did).\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C\/span\u003EEnjoy it!\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-KhHSZgjrmKY\/UcUtZC4ADxI\/AAAAAAAAB60\/rIZLIydzqrU\/s1600\/IMG_4966.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-KhHSZgjrmKY\/UcUtZC4ADxI\/AAAAAAAAB60\/rIZLIydzqrU\/s320\/IMG_4966.JPG\" height=\"213\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cb\u003EOlive and Rosemary Bread\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E250g Bread White Flour\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E50g Whole Wheat Flour\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E30g Pitted Calamata\u003Cbr \/\u003E50g Olive Oil\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E180g Lukewarm Water\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E1 Teaspoon Sugar\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E1 Teaspoon Salt\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E2 Teaspoons dried yeast\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E1 Tablespoon Fresh Rosemary Leaves\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003EIn a small bowl mix up the water, the yeast and the sugar until all dissolved.\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003EIn a very large bowl mix up the flours, the rosemary and the salt.\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u0026nbsp; \u003C\/span\u003EMake a cavity in the middle of \u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C\/span\u003EStir in the Dissolved yeast and the olive oil.\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C\/span\u003E\u003C\/div\u003Ethe\u003Cbr \/\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003EKnead the mixture for about 10 min – you can use a food processor or a mixer to knead, in this case it will be much faster.\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C\/span\u003EMix up the olives and \u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u003C\/span\u003Eknead for 5 minutes more until all incorporated.\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp; \u003C\/span\u003EThis is a Wet dough, resist the temptation of adding more flour, use only the enough to knead. \u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003EOil a bowl and put the dough inside, cover with plastic wrap and leave it to rest in a warm place for about two hours, until it has more than double its size.\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003EPlace the down in a floured surface and gently deflate it with your hands, folding it in four.\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp; \u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003EIf you are using a Banneton, dust inside well with flour and place the loaf in it with the seam facing up.\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u0026nbsp; \u003C\/span\u003EIf you don’t have a Banneton just shape the loaf and put it in a baking sheet lined with baking paper and dusted with flour or semolina.\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C\/span\u003ECover with a humid tea towel and let it rest proof for another hour or until almost double its size.\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003EHeat the oven to 240C.\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C\/span\u003EPut a Dutch oven or a heavy iron cast and ceramic casserole with a lid inside the oven and leave it there for at least 30 min.\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C\/span\u003E\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-Eobv56rjOkw\/UcUtaeT7M3I\/AAAAAAAAB7M\/VoavhT3mai8\/s1600\/IMG_4979.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-Eobv56rjOkw\/UcUtaeT7M3I\/AAAAAAAAB7M\/VoavhT3mai8\/s320\/IMG_4979.JPG\" height=\"213\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003EWhen the bread has risen enough, if you are using a Banneton, gently turn the bread on a sheet of baking paper.\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C\/span\u003EIf not just place it in the sheet of baking paper.\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003EIf you want to make the patterns, this is the time for it:\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp; \u003C\/span\u003ESpray some water, place the stencil on the top and sprinkle Semolina. \u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003EScore the Bread with a Lame or a Knife – if you choose to do not score and make patterns, is also ok… it is just a cosmetic detail.\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003ESpray the loaf with water (not necessary if you already did it for making the patterns).\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u0026nbsp; \u003C\/span\u003EQuick remove the hot Dutch oven from the oven, take out the lid and carefully transfer the baking paper with the bread to it.\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u0026nbsp; \u003C\/span\u003ECover with the lid again and pop it into the oven for about 40 min.\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003ERemove the lid and bake it for about 10-15 min more until golden brown.\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003EThe load will be baked when it sound hollow when tapped on the bottom.\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C\/span\u003EFor crispier crust allow it to cool inside the oven. \u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.theuntamedcook.com.au\/feeds\/4194272103846546301\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.theuntamedcook.com.au\/2013\/06\/olive-and-rosemary-bread-bread-stencils.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/6868804209532062116\/posts\/default\/4194272103846546301"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/6868804209532062116\/posts\/default\/4194272103846546301"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.theuntamedcook.com.au\/2013\/06\/olive-and-rosemary-bread-bread-stencils.html","title":"Olive and Rosemary Bread   \u0026 Bread Stencils"}],"author":[{"name":{"$t":"Rachel Elich"},"uri":{"$t":"https:\/\/plus.google.com\/105782269827755266758"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/lh6.googleusercontent.com\/-w1UFAdIZiv0\/AAAAAAAAAAI\/AAAAAAAABlE\/40IGZ3-HZOw\/s512-c\/photo.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-n-Q2KCGcf2M\/UcUtaehQwYI\/AAAAAAAAB7Q\/T_IfNN5Trzw\/s72-c\/IMG_4972.JPG","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-6868804209532062116.post-5225347016433546918"},"published":{"$t":"2013-05-27T17:10:00.000+10:00"},"updated":{"$t":"2016-03-26T14:40:53.443+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Brasilidades"},{"scheme":"http://www.blogger.com/atom/ns#","term":"GlutenFree"},{"scheme":"http://www.blogger.com/atom/ns#","term":"UntamedBest"}],"title":{"type":"text","$t":"Pão de Queijo (Brazilian Cheese Bread)"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-O5i_wC3o_Ng\/UgmQmBGJfVI\/AAAAAAAACg4\/DI3_UrXjEbU\/s1600\/Cheese+Bread+-+Pao+de+Queijo.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Brazilian Cheese Bread\" border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-O5i_wC3o_Ng\/UgmQmBGJfVI\/AAAAAAAACg4\/DI3_UrXjEbU\/s1600\/Cheese+Bread+-+Pao+de+Queijo.JPG\" height=\"400\" width=\"261\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EPão de Queijo (Portuguese pronunciation: [pɐ̃w̃ dʒi ˈkejʒu]), is a very popular tea and breakfast item in Brazil – sold in bakeries, coffee shops, frozen in supermarkets to be baked home and street stalls.\u0026nbsp; They are also frequently homemade, especially in Minas Gerais: Brazilian state where my family comes from and also the “Pão de Queijo” home state.\u003Cbr \/\u003E\u003Cbr \/\u003EGreat gluten free diet option as it is not made of wheat but Cassava (check more about \u003Ca href=\"http:\/\/www.theuntamedcook.com\/2013\/05\/mani.html\" target=\"_blank\"\u003ECassava\u003C\/a\u003E), more specifically Tapioca Starch.\u0026nbsp;\u0026nbsp;\u0026nbsp; Quoting Wikipedia: The cassava root produces a very powerful starch which is key to the size and texture of the Pão de Queijo.\u003Cbr \/\u003E\u003Cbr \/\u003EUnlike other bread the recipe calls for no leavening of any kind. Small pockets of air within the dough expand during baking and are contained by the powerful elasticity of the starch paste.\u003Cbr \/\u003E\u003Cbr \/\u003EThe smell of these yummy cheese breads, crispy with a chewy and moist centre always takes me back home.\u0026nbsp;\u0026nbsp; Living in Australia, it took me a while to develop a recipe of \u003Ci\u003EPão de Queijo\u003C\/i\u003E as good as the ones I had home.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; The problem is, the quality of the bread depends mainly of the quality of the starch you are using.\u003Cbr \/\u003E\u003Cbr \/\u003EIn Brazil, there are two kinds of Tapioca Starch available, the Sour Starch (oxidized starch) and the \"Sweet\" Starch (the one you generally find in Asian Stores and good supermarkets).\u0026nbsp; \u003Cbr \/\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/--yz6m5s2xhM\/UgmQ6OpC7KI\/AAAAAAAAChA\/Bun1cuQRhVo\/s1600\/cheese+Bread+Inside.JPG\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg alt=\"Brazilian Cheese Bread\" border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/--yz6m5s2xhM\/UgmQ6OpC7KI\/AAAAAAAAChA\/Bun1cuQRhVo\/s1600\/cheese+Bread+Inside.JPG\" height=\"320\" width=\"297\" \/\u003E\u003C\/a\u003E You can make the bread with either but using the sour starch will result in a more hollow and “puff” bread, it will also give it some sourness (like a sour dough bread).\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; The “Sweet” Starch will make more condensed bread and you won’t have the sour taste.\u0026nbsp;\u0026nbsp;\u0026nbsp; You can also make the bread mixing up the two different kinds of starch in a half\/half proportion.\u003Cbr \/\u003E\u003Cbr \/\u003EPersonally I like to use the Sour Starch as the texture is better and it is more traditional and this was when my problems to replicate it here in Australia started.\u0026nbsp; You can’t find the Sour Starch easily when living abroad and I just couldn’t find a starch that would give me the right consistence.\u003Cbr \/\u003E\u003Cbr \/\u003EAfter several failures I am pleased to share a recipe \"I can be proud of\" with you today.\u0026nbsp;\u0026nbsp;\u0026nbsp; A few important points before jumping into the recipe:\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003EOriginal Cheese Bread does not have baking powder in the dough. I added baking power so I could have some of the texture the Sour Starch would give me.\u003C\/li\u003E\u003Cli\u003EIt is very important to pour the boiling liquids all over the starch and knead it while it is still hot - if your cheese bread does not work the mistake was very likely in this point.\u003C\/li\u003E\u003Cli\u003EWhen you add the eggs and the cheese it will form a very moist paste, beat it really well.\u0026nbsp;\u0026nbsp; In the original recipe it should be kneaded but this one is extra moist, again to give it a better texture.\u0026nbsp;\u0026nbsp;\u0026nbsp; DON’T ADD more starch to it as it will turn into doughy horrible bread.\u003C\/li\u003E\u003Cli\u003EYou can experiment adding different cheeses to the bread – In Brazil we use a local cheese named Mineiro, that is white and fresh but left to be cured when used to cheese bread.\u0026nbsp;\u0026nbsp;\u0026nbsp; The important is to keep the proportion of half part of cheese to 1 part of starch.\u0026nbsp;\u0026nbsp; \u003C\/li\u003E\u003Cli\u003EPão de Queijo is only good hot! Serve it immediately or freeze the unbaked balls of dough to bake later.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; Cold Pão de Queijo makes an awesome Panini – cut it in half, put a slice of salami and press it with a sandwich press… yummmm :-)\u003C\/li\u003E\u003Cli\u003EYou can find easily the Tapioca Starch at Asian\/Indian Stores.\u0026nbsp;\u0026nbsp; If you can put your hands in the Brazilian starch is even better.\u0026nbsp;\u0026nbsp; In Australia you can check where you can find it at \u003Ca href=\"http:\/\/www.brazilianstylefoods.com.au\/\" target=\"_blank\"\u003EBrazilian Foods \u003C\/a\u003E.\u003C\/li\u003E\u003C\/ul\u003EYou can freeze the cheese bread by rolling the balls and putting them in a tray, uncovered in the freezer just until they are holding their shape then transfer the bread to a ziplock bag - they keep well in the freezer for about three months. \u0026nbsp;\u0026nbsp; To bake the frozen cheese bread just follow the same procedure you would use for the fresh cheese bread - there is no need to defrost before baking it however it will take about five minutes further to bake. \u003Cbr \/\u003E\u003Cul\u003E\u003C\/ul\u003ENow that you know everything about Pão de Queijo, use my recipe to make it to your family.\u0026nbsp;\u0026nbsp; Bom Apetite!\u003Cbr \/\u003E\u003Cdiv class=\"nopin\"\u003E\u003Cb\u003EStep by Step (full recipe after the step by step)\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis part of the post is new.\u0026nbsp;\u0026nbsp; I notice some people have been having a hard time getting it right and that's ok, is a bit of a trick one - it might seen not enough liquid but it is just like we do, promise of someone \u003Cu\u003Eborn in Brazil and raised not only in Brazil but in the state where Pão de Queijo comes from: MG\u003C\/u\u003E. \u0026nbsp; Here is a step by step with photos of each one of the measures. \u0026nbsp; If you still find any problem don't hesitate in contact me.\u0026nbsp; \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E\u0026nbsp;250 g Tapioca Starch well Measured and 125 ml Milk\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-xQ2vtB9ZJ1M\/Uj7mk3S0yNI\/AAAAAAAAC9g\/82DkEa3lm6U\/s1600\/IMG_7502.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-xQ2vtB9ZJ1M\/Uj7mk3S0yNI\/AAAAAAAAC9g\/82DkEa3lm6U\/s320\/IMG_7502.JPG\" height=\"212\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-nPuY2VwJWSI\/Uj7nbJ1L_II\/AAAAAAAAC9s\/U7wN9iWkRA4\/s1600\/IMG_7506.JPG\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-nPuY2VwJWSI\/Uj7nbJ1L_II\/AAAAAAAAC9s\/U7wN9iWkRA4\/s320\/IMG_7506.JPG\" height=\"213\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E125g Cheese and 1 heaped tablespoon of butter (40g)\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-xDmlrHLBQnU\/Uj7ns-mcGaI\/AAAAAAAAC9w\/1D1hoBoGcFk\/s1600\/IMG_7507.JPG\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-xDmlrHLBQnU\/Uj7ns-mcGaI\/AAAAAAAAC9w\/1D1hoBoGcFk\/s320\/IMG_7507.JPG\" height=\"213\" width=\"320\" \/\u003E\u003C\/a\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-jG4mUT95YuU\/Uj7n23LQXmI\/AAAAAAAAC94\/or0btTS8BHo\/s1600\/IMG_7510.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-jG4mUT95YuU\/Uj7n23LQXmI\/AAAAAAAAC94\/or0btTS8BHo\/s320\/IMG_7510.JPG\" height=\"213\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EAnd here we are ready to start!\u0026nbsp; Put the Milk and the butter to heat over medium heat and leave it until it \u003Cu\u003Eboils completly\u003C\/u\u003E\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-xu2N_SnS5GE\/Uj7oNciqXnI\/AAAAAAAAC-c\/VuWxyyLewTI\/s1600\/IMG_7513.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-xu2N_SnS5GE\/Uj7oNciqXnI\/AAAAAAAAC-c\/VuWxyyLewTI\/s200\/IMG_7513.JPG\" height=\"133\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-mHQ2KFM_rDI\/Uj7oNtnIToI\/AAAAAAAAC-g\/to5iTnZ0Ecg\/s1600\/IMG_7514.JPG\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-mHQ2KFM_rDI\/Uj7oNtnIToI\/AAAAAAAAC-g\/to5iTnZ0Ecg\/s200\/IMG_7514.JPG\" height=\"133\" width=\"200\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESpread the Tapioca Starch in a large bowl.\u0026nbsp;\u0026nbsp;\u0026nbsp; Try to cover as much of it's surface with the boiling milk and butter\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-W1tsvVvvVdo\/Uj7oOaNPfRI\/AAAAAAAAC-w\/n36F0zWq43o\/s1600\/IMG_7518.JPG\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-W1tsvVvvVdo\/Uj7oOaNPfRI\/AAAAAAAAC-w\/n36F0zWq43o\/s200\/IMG_7518.JPG\" height=\"133\" width=\"200\" \/\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-tDR7StlQrNU\/Uj7oN6adqhI\/AAAAAAAAC-o\/jNqnci0uIbs\/s1600\/IMG_7516.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-tDR7StlQrNU\/Uj7oN6adqhI\/AAAAAAAAC-o\/jNqnci0uIbs\/s200\/IMG_7516.JPG\" height=\"133\" width=\"200\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWork fast, first mashing all with a fork and than with your hands - you can't wait the dough to cool down.\u0026nbsp;\u0026nbsp;\u0026nbsp; At first it will be just like the first picture bellow:Crumble\u003Cb\u003E. \u0026nbsp;\u0026nbsp; \u003C\/b\u003EContinue kneading and you will have it like the second picture. \u0026nbsp; It will still be too dry though.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-mPVn3a1Ge8w\/Uj7oOyjTx4I\/AAAAAAAAC-0\/9pe8z2tPxaM\/s1600\/IMG_7519.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-mPVn3a1Ge8w\/Uj7oOyjTx4I\/AAAAAAAAC-0\/9pe8z2tPxaM\/s200\/IMG_7519.JPG\" height=\"133\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-TveHk04Wtys\/Uj7oOzeBzLI\/AAAAAAAAC_E\/vUGKArAdJxI\/s1600\/IMG_7520.JPG\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-TveHk04Wtys\/Uj7oOzeBzLI\/AAAAAAAAC_E\/vUGKArAdJxI\/s200\/IMG_7520.JPG\" height=\"133\" width=\"200\" \/\u003E\u003C\/a\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAdd the egg and if you are using a food processor, process here a little bit before adding the cheese, otherwise it will incorporate to the dough and it will make it too fat. \u0026nbsp; If you are making by hand like I am doing here, you can add at this point the cheese. \u0026nbsp; You will also add the salt and the baking powder here. \u0026nbsp; In the recipe I put 1\/2 teaspoon of salt, in Brazil we like it very savory so for me I always add 1 tablespoon, just adjust it to your taste. \u0026nbsp;\u0026nbsp; The baking powder is optional, in Brazil we don't add it, if you are using the \"sweet\" starch you might want to add it, if you are using the sour starch you don't really need it. \u0026nbsp; I always add it when I am making out of Brazil because the quality of the starch is not the same.\u003Cb\u003E \u003C\/b\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-OuXtgnMq30g\/Uj7oPbTTIFI\/AAAAAAAAC_I\/0Ued87GY1rU\/s1600\/IMG_7521.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-OuXtgnMq30g\/Uj7oPbTTIFI\/AAAAAAAAC_I\/0Ued87GY1rU\/s1600\/IMG_7521.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-OuXtgnMq30g\/Uj7oPbTTIFI\/AAAAAAAAC_I\/0Ued87GY1rU\/s200\/IMG_7521.JPG\" height=\"133\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-UJQwGWwgRvk\/Uj7oPxSwjLI\/AAAAAAAAC_M\/jy3KQeZMewc\/s1600\/IMG_7523.JPG\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-UJQwGWwgRvk\/Uj7oPxSwjLI\/AAAAAAAAC_M\/jy3KQeZMewc\/s200\/IMG_7523.JPG\" height=\"133\" width=\"200\" \/\u003E\u003C\/a\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EKnead... knead... knead....\u0026nbsp; You will end up with a sticky dough (I told you it was enough liquid! :-)).\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; If it is too sticky (it might be more or less depending on the size of the egg), just put in the fridge uncovered for about 5 minutes and will be good enough to roll.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-ied97SWKucw\/Uj7oQUfEv1I\/AAAAAAAAC_c\/fdfRCxHnMts\/s1600\/IMG_7524.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-ied97SWKucw\/Uj7oQUfEv1I\/AAAAAAAAC_c\/fdfRCxHnMts\/s200\/IMG_7524.JPG\" height=\"133\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-D62pWUMP4g4\/Uj7oQwacx1I\/AAAAAAAAC_o\/nlhEeVjDteA\/s1600\/IMG_7525.JPG\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-D62pWUMP4g4\/Uj7oQwacx1I\/AAAAAAAAC_o\/nlhEeVjDteA\/s200\/IMG_7525.JPG\" height=\"133\" width=\"200\" \/\u003E\u003C\/a\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003EPre-heat the oven to 180C (350F) fan forced.\u0026nbsp;\u0026nbsp;\u0026nbsp; Roll the bread into balls - you can make them small of larger.\u0026nbsp; We generally make small ones (2.5cm) to eat as an afternoon tea and large ones (3.5-4cm) for breakfast.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; Bake for 20-30 min until puffed up and lightly browned.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; In the photo above I used \u003C\/span\u003E\u003C\/b\u003E\u003Cspan style=\"font-weight: normal;\"\u003EParmesan\u003C\/span\u003E\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E cheese very finely gr\u003C\/span\u003E\u003C\/b\u003E\u003Cspan style=\"font-weight: normal;\"\u003Eound\u003C\/span\u003E\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E, here in the photo below I used cheddar and more \u003C\/span\u003E\u003C\/b\u003E\u003Cspan style=\"font-weight: normal;\"\u003Eroughly ground \u003C\/span\u003E\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003Eso you can see more of the cheese that's why you see a bit of more color in the surface.\u0026nbsp;\u0026nbsp; \u003C\/span\u003E\u003C\/b\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-fhF4GAn7JJQ\/Uj7oRSFv_wI\/AAAAAAAAC_s\/VsU3VqaPQCc\/s1600\/IMG_7530.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-fhF4GAn7JJQ\/Uj7oRSFv_wI\/AAAAAAAAC_s\/VsU3VqaPQCc\/s200\/IMG_7530.JPG\" height=\"133\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-G4wAapyYMwU\/Uj7vDrxo84I\/AAAAAAAAC_4\/-nw2tVLrqvU\/s1600\/IMG_7532.JPG\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-G4wAapyYMwU\/Uj7vDrxo84I\/AAAAAAAAC_4\/-nw2tVLrqvU\/s400\/IMG_7532.JPG\" height=\"266\" width=\"400\" \/\u003E\u003C\/a\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003EHere it is, crispy outside and when you open it has to be gooey and cheesy.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-v55wwvX_N7A\/Uj7vDulzhLI\/AAAAAAAAC_8\/aMCsdwluvAA\/s1600\/IMG_7534.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-v55wwvX_N7A\/Uj7vDulzhLI\/AAAAAAAAC_8\/aMCsdwluvAA\/s320\/IMG_7534.JPG\" height=\"213\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u0026nbsp;______________________________________________________________________________\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003EBrazilian Cheese Bread \u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cb\u003EYields: \u003C\/b\u003Eabout 30 \u003Cb\u003E|\u0026nbsp;\u003C\/b\u003E\u003Cb\u003E Cost:\u003C\/b\u003E$$\u003Cb\u003E | Difficulty:\u003C\/b\u003E\u0026nbsp; Medium | \u003Cb\u003ETime:\u003C\/b\u003E1h\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cb\u003EAuthor:\u003C\/b\u003E \u003Ci\u003EA Brazilian Classic by 100% Brazilian Rachel Elich\u003C\/i\u003E\u003Cbr \/\u003E\u003Cdiv class=\"rw-ui-container rw-urid-13\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-MxYBZ47yvjQ\/UgmRDy9ZfyI\/AAAAAAAAChI\/2qN8kL-viUY\/s1600\/Cheese+Bread.JPG\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg alt=\"Brazilian Cheese Bread\" border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-MxYBZ47yvjQ\/UgmRDy9ZfyI\/AAAAAAAAChI\/2qN8kL-viUY\/s1600\/Cheese+Bread.JPG\" height=\"140\" width=\"200\" \/\u003E\u003C\/a\u003E\u003Cb\u003EIngredients \u003C\/b\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E250g Tapioca Starch\u003C\/li\u003E\u003Cli\u003E125ml Full Cream Milk (If you got plans to freeze part of it you can add a tiny bit more of milk, and I mean, really tiny, 25ml)\u003C\/li\u003E\u003Cli\u003E1 generous (heaped) tablespoon of butter (40g of butter)\u003C\/li\u003E\u003Cli\u003E125g Ground Parmesan Cheese\u003C\/li\u003E\u003Cli\u003E1 large Egg\u003C\/li\u003E\u003Cli\u003E1\/2 Tablespoon salt (less if you want less savory)\u003C\/li\u003E\u003Cli\u003E½ Teaspoon of baking powder (optional)\u003C\/li\u003E\u003C\/ul\u003E\u003Cb\u003EInstructions \u003C\/b\u003E\u003Cbr \/\u003E\u003Col\u003E\u003Cli\u003EPut the Tapioca Starch in a large bowl.\u003C\/li\u003E\u003Cli\u003EIn a small pan bring the milk, salt and butter to boil.\u003C\/li\u003E\u003Cli\u003EPour the hot liquid over the Starch, covering the most of its surface you can.\u0026nbsp;\u0026nbsp; With a fork quickly mix up everything and finish kneading with your hands or with a food processor.\u003C\/li\u003E\u003Cli\u003EAdd the eggs, cheese and baking powder.\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EMix well, if possible kneading with a food processor or a mixer.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EThe dough will be very sticky.\u0026nbsp;\u0026nbsp; Put it in the fridge covered with plastic wrap for about 10 min and you will be able to roll it.\u003C\/li\u003E\u003Cli\u003EHeat the oven to 200C.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/li\u003E\u003Cli\u003ELine a baking tray with baking paper.\u003C\/li\u003E\u003Cli\u003ERoll the bread in balls of 2.5cm.\u0026nbsp;\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EArrange the bread in the baking tray leaving about two fingers of space between each.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EBake for about 20-25 min – until Puff and lightly browned.\u003C\/li\u003E\u003C\/ol\u003E\u003Cbr \/\u003E\u003Cb\u003EWhere to find the Starch in Australia\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn Australia you can buy online the Sour and the Sweet Starch here:\u0026nbsp; \u003Ca href=\"http:\/\/www.brazilianstylefoods.com.au\/online-Shop.php?category=0\u0026amp;secondary=14\u0026amp;Submit=Search\" target=\"_blank\"\u003EBrazilian Style Food\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ELeave a comment if you can recommend any online store to buy the Starch in other countries and I will be updating this list.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003ETroubleshooting\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EFollow the recipe and the step by step to the letter and it still not good?\u0026nbsp; Let's see what can have happened:\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003EThe Milk has to be \u003Cu\u003E\u003Cb\u003Eboiling\u003C\/b\u003E\u003C\/u\u003E\u0026nbsp; not \"almost\" boiling - it does make difference in the texture.\u0026nbsp; We call it in Brazil \"escaldar o polvilho\"\u003C\/li\u003E\u003Cli\u003EYou have to cover most of the surface with the milk\u0026nbsp; and knead it while hot, that will pre-cook the starch and will give the correct consistence to the bread.\u0026nbsp; You don't need to add more milk or butter here.\u0026nbsp;\u0026nbsp; \u003Cb\u003E\u003Cu\u003EThis is the most important part and when everybody makes mistakes when is learning how to make it.\u003C\/u\u003E\u003C\/b\u003E\u003C\/li\u003E\u003Cli\u003ENEVER add more starch after you put the milk\u003C\/li\u003E\u003Cli\u003EIf you still fail, try to put your hands in a Brazilian startch, this brand below is not my first choice when I am at home but you can find easily out of Brazil and this is what I am using here in Australia:\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-yDVvFemXSto\/Uj7oQ97jOcI\/AAAAAAAAC_k\/hDVK1rxGDuM\/s1600\/IMG_7528.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-yDVvFemXSto\/Uj7oQ97jOcI\/AAAAAAAAC_k\/hDVK1rxGDuM\/s320\/IMG_7528.JPG\" height=\"213\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAgain, If you still have any problem just contact me.\u0026nbsp;\u0026nbsp; Bom Apetite! :-)\u003Cbr \/\u003E\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.theuntamedcook.com.au\/feeds\/5225347016433546918\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.theuntamedcook.com.au\/2013\/05\/pao-de-queijo-brazilian-cheese-bread.html#comment-form","title":"23 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/6868804209532062116\/posts\/default\/5225347016433546918"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/6868804209532062116\/posts\/default\/5225347016433546918"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.theuntamedcook.com.au\/2013\/05\/pao-de-queijo-brazilian-cheese-bread.html","title":"Pão de Queijo (Brazilian Cheese Bread)"}],"author":[{"name":{"$t":"Rachel Elich"},"uri":{"$t":"https:\/\/plus.google.com\/105782269827755266758"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/lh6.googleusercontent.com\/-w1UFAdIZiv0\/AAAAAAAAAAI\/AAAAAAAABlE\/40IGZ3-HZOw\/s512-c\/photo.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-O5i_wC3o_Ng\/UgmQmBGJfVI\/AAAAAAAACg4\/DI3_UrXjEbU\/s72-c\/Cheese+Bread+-+Pao+de+Queijo.JPG","height":"72","width":"72"},"thr$total":{"$t":"23"}}]}});