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Chipa Argentinian Cheese Bread

https://www.sorghumcheckoff.com/recipes/chipa-argentinian-cheese-bread/

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Chipa Argentinian Cheese Bread

Prep Time

16 Minutes

Make Time

30 Minutes

Yield

About 24 chipa

Sorghum Form

Chipa is an iconic bread made with cheese and yuca in South America, with it’s roots being tied to the native Guarani people of Argentina, Paraguay and Brazil. Through the introduction of yuca and cattle farming by the Spanish, chipa became a common food wherever these resources and ingredients were found.

In modern times, chipa is an immensely popular snack enjoyed with a morning cup of tea or baked good for special occasions and has numerous variations.

This variation is inspired by the Easter holiday or Semana Santa version which uses anise seeds as an additional flavor. This delicious variation on chipa reimagines the traditional bread with the application of sorghum flour to give is a light, flaky texture and mild nuttiness that enhances the flavor of the cheeses in the bread.

Ingredients

  • 3 cups Sorghum Pastry Blend
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon anise seeds, optional
  • 1 cup parmesan cheese, grated
  • ½ cup queso fresco, finely crumbled
  • 2 large eggs, room temperature
  • 4 tablespoons butter, melted and cooled
  • ¼ cup milk, room temperature, more as needed

Instructions

  1. Preheat oven to 375F, and line a baking sheet with parchment.
  2. In a large bowl, whisk together the sorghum flour blend, baking powder, salt, and anise. Add the parmesan and queso fresco to the dry mixture and combine well.
  3. Combine the eggs, cooled melted butter, and milk in a small bowl, mixing until homogenous. Add the wet mix into the dry mixture, working until a dough forms. Add additional milk if the dough seems too dry, it should be soft and malleable but not sticky.
  4. the dough into walnut sized portions (25 grams) and roll them into balls. Place on the prepared baking sheet and bake for 15 to 20 minutes. They should be lightly browned and puffed up.
  5. Cool for 5 minutes before serving warm.

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