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Monklady123

Question About Chebe Bread Mix

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I LOVE LOVE LOVE the Chebe bread that I've tried! It's the regular one and I formed it into the small balls that were recommended on the mix. My question is do I have to use parmesan cheese? or can I use something else? I don't like parmesan as much as say cheddar but I'm wondering if it's the "floury" consistency of the parmesan that's needed for the recipe.

Also, does anyone have a home-made chebe mix that they'd used? I'll do a search in a minute but just thought someone might have it at their fingertips. I'll probably just continue to order it from amazon but it would be nice not to have to get eight packs at one time. lol..

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I used cheddar once and it turned out fine! I don't know how to make the mix from scatch so I can't help you there!

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I LOVE LOVE LOVE the Chebe bread that I've tried! It's the regular one and I formed it into the small balls that were recommended on the mix. My question is do I have to use parmesan cheese? or can I use something else? I don't like parmesan as much as say cheddar but I'm wondering if it's the "floury" consistency of the parmesan that's needed for the recipe.

Also, does anyone have a home-made chebe mix that they'd used? I'll do a search in a minute but just thought someone might have it at their fingertips. I'll probably just continue to order it from amazon but it would be nice not to have to get eight packs at one time. lol..

We do the bread stick one. It calls for Parm but I use shredded Asiago. I think you can make it without cheese. Ithink I will try cheddar. Maybe a dry cheddar instead of the yellow Kraft kind. Even the Kraft 2% cheddar is less greasy and moist when melted than regular.

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I made the cheesy bread balls the other day with Sharp Cheddar and they were *Amazing*! They also mention on the package about adding herbs to make the flavor different, so I may try to throw in something interesting next time :)

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I've made it with cheddar, parmesan and part-skim mozzarella. All turned out great. I think the cheese may add the fat into the bread so I've never tried making it without. The cheddar made the rolls a pretty color, too.

I have tapioca flour but haven't tried making them from scratch yet. I ordered a case of the mixes and need to use those up before trying.

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I make the pizza crust and leave out the parm and it tastes fine to me (I have also made it with parm and I couldn't really tell the difference). I also have changed up the seasonings because I make my own "chebe" with Tapioca flour. It's good whether I use Itailian seaosnings or just garlic salt. I've even done cajun seasoning salt once and it gave it a nice kick. I think you could add any type of cheese you want. If making breakfast rolls, little bits of bacon with the cheddar sounds good too :)

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Also, does anyone have a home-made chebe mix that they'd used? I'll do a search in a minute but just thought someone might have it at their fingertips. I'll probably just continue to order it from amazon but it would be nice not to have to get eight packs at one time. lol..

A couple of years ago there was a very long thread on this forum regarding Brazilian Cheese bread that was a homemade version of the Chebe mix. You might be able to do a search for it

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I just bought my first bag of this bread (my grocer carries it, thankfully!) and I'm super excited to try it. Can this be made into loaves for sandwiches or is it just better in roll form?

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