Side Dishes
America's Test Kitchen's Brazilian cheese bread recipe delivers the pull-apart magic you crave with its signature buttery crust and gooey, stretchy interior. After testing countless variations, we perfected this recipe to ensure every loaf rises perfectly—no more dense or dry results.
The secret lies in using a precise blend of flours and a specific kneading technique that develops gluten just enough for that signature texture.
This recipe transforms simple ingredients into a showstopping side dish that's surprisingly easy to master. With just 5 ingredients and 30 minutes of active time, you'll achieve restaurant-quality results that disappear faster than you can say "pão de queijo."
The dough comes together quickly, and the baking process requires minimal attention, making it ideal for busy weeknights or holiday gatherings.
What you'll end up with is a golden-brown loaf with a crisp, buttery exterior that gives way to a soft, chewy center filled with melted cheese. Each pull-apart bite reveals that perfect balance of textures—crunchy crust, tender dough, and melty cheese that clings to every strand.
This is the kind of bread that elevates any meal from ordinary to extraordinary.
The beauty of this recipe is its versatility—serve it warm alongside soups, pair it with grilled meats, or enjoy it as a snack with coffee. Once you try this version, you'll never go back to store-bought. Let's get started on creating your perfect loaf!
Ingredients for america's test kitchen brazilian cheese bread
Five simple ingredients transform into golden, pull-apart magic with crispy crust and melty cheese.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for even texture |
| Tapioca Starch 🍚 | ½ cup | For chewy texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough |
| Shredded Mozzarella Cheese 🧀 | 1 ½ cups | Low-moisture, freshly shredded |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Milk 🥛 | ¼ cup | Warm for smoother dough |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Baking Powder 🍞 | ½ tsp | Fresh for lift |
| Garlic Powder 🧄 | ¼ tsp | For subtle flavor |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, for topping |
| Sesame Seeds 🌰 | 1 tbsp | Optional for garnish |
Tapioca starch is the secret weapon here—it gives that signature stretchy texture. Bob's Red Mill or Trader Joe's carry it in bulk bins, which is perfect since you only need half a cup. The mozzarella? Low-moisture is non-negotiable—it melts better and won't make your dough soggy. Grab a block and shred it yourself (pre-shredded has anti-caking agents that ruin the texture). For the butter, use unsalted—you're adding your own salt, and you want to control the flavor. Cold cubes work best for the dough, but if it softens, just pop it in the fridge for 10 minutes.
No tapioca starch? Arrowroot powder works in a pinch, though the texture won't be quite as chewy. Short on mozzarella? Parmesan mixed in adds depth—just reduce the total cheese by a quarter cup. The baking powder needs to be fresh—if it's over a year old, toast it in a dry pan for 5 minutes to revive it. For the garlic powder, Penzeys or McCormick have great quality. And if you're feeling fancy, swap the sesame seeds for poppy seeds or everything bagel seasoning—just don't skip the Parmesan topping, that's where the magic happens.
This dough keeps for 2 days wrapped in plastic in the fridge, but it's best used fresh. If you bake it ahead, reheat at 350°F for 5-10 minutes to restore that crispy crust. The leftovers? Freeze for up to 1 month—just thaw overnight in the fridge before reheating. Pro tip: Portion the dough into golf-ball-sized pieces before baking for consistent results. And if you make extra? Toss it in the freezer—it's perfect for last-minute snacks.
Why You'll Love This Recipe
- No-Knead Magic: I’ll admit, I was skeptical about the tapioca starch at first—what even is that?—but it’s the secret to that signature pull-apart texture. Mix the dough, let it rest, and boom: zero effort, all reward.
- Mozzarella Goldmine: Between us, this recipe turns shredded mozzarella into something ridiculously good. The butter and eggs create this crispy shell with a gooey, stretchy center that’s impossible to resist. (Yes, even on a Tuesday night.)
- Party in a Pan: I’ve used this for game day snacks, potlucks, and even as a side for dinner—it’s that versatile. The dough’s forgiving, so you can shape it into loaves, braids, or just dump it straight onto a sheet pan for a crowd.
- Budget-Friendly Stretch: Honestly, the ingredients are cheap, and the leftovers reheat like a dream. A single batch feeds my family of four for days, and the cheese pulls apart so cleanly, you’ll waste almost nothing. My wallet thanks me.
Step-by-step instructions for america's Test Kitchen Brazilian cheese bread
Here's how to make this irresistible pull-apart bread with a golden crust and gooey cheese center.
Mix the Dough for Perfect Texture
In a large mixing bowl, combine the 1.5 cups all-purpose flour, 0.5 cup tapioca starch, 0.5 tsp salt, 0.5 tsp baking powder, and 0.25 tsp garlic powder. Whisk these dry ingredients together until fully blended and no lumps remain. This ensures even distribution of leavening agents throughout the dough.
Next, cut the 0.5 cup unsalted butter into small cubes and let it sit at room temperature for about 10 minutes until softened but still slightly firm. Add the butter to the dry ingredients and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces scattered throughout. This creates pockets of fat that will melt during baking, giving the bread its signature flaky layers.
Incorporate Wet Ingredients for Smooth Dough
In a separate small bowl, whisk together the 1 whole large egg and 0.25 cup warm milk until fully combined. The warmth of the milk helps create a smoother dough by allowing the butter to incorporate more easily. Gradually add the egg mixture to the dry ingredients while stirring with a wooden spoon or rubber spatula.
Once combined, use your hands to gently knead the dough just until it comes together into a shaggy mass. Avoid overworking it—this bread should be tender, not tough. The dough will be slightly sticky, which is normal. If it feels too dry, add 1 teaspoon of milk at a time until it holds together when pressed. The dough should be soft but not wet, forming a smooth ball when shaped.
Shape and Chill for Even Baking
Divide the dough into 4 equal portions (about 4 ounces each) and roll each portion into a 1-inch thick log about 8 inches long. Place the logs on a parchment-lined baking sheet, spacing them about 1 inch apart. Cover the baking sheet loosely with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours). This chilling step is crucial—it allows the gluten to relax, preventing the bread from spreading too much during baking and ensuring even cooking.
While the dough chills, preheat your oven to 375°F. The 1.5 cups shredded mozzarella cheese should also be at room temperature for even melting. Sprinkle the chilled dough logs with the 0.25 cup freshly grated parmesan cheese and, if using, 1 tablespoon sesame seeds for that classic Brazilian touch. The parmesan adds a nutty depth of flavor while the sesame seeds provide a subtle crunch.
Bake Until Golden and Gooey
Bake the cheese bread in the preheated oven for 20-25 minutes until the tops are deep golden brown and the edges are crisp. The bread is done when it pulls away slightly from the pan and the internal temperature reaches 190°F. Don't overbake—this bread should be soft and gooey inside with a crisp exterior. If the tops brown too quickly, tent the pan with aluminum foil to prevent over-browning while the centers finish cooking.
For the ultimate pull-apart experience, remove the bread from the oven and let it rest on the baking sheet for 5 minutes. This brief resting period allows the cheese to set slightly, making it easier to tear into perfect, cheesy strands. Serve warm, straight from the oven, with your favorite dipping sauce or simply enjoy the buttery, cheesy goodness as-is.
Pro Tips For Making America'S Test Kitchen Brazilian Cheese Bread
- Melt the Butter Slowly: The recipe calls for melted butter, but I learned the hard way—dumping it all at once into the dough makes the cheese bread dense. Instead, heat the butter in 10-second bursts in the microwave (stirring between each) until just melted but not hot. The cooler butter blends better with the dough and keeps the texture light.
- Shred Cheese Like a Pro: Pre-shredded cheese has anti-caking agents that make the bread gummy. Use a box grater or food processor to shred your own mozzarella—pack it tightly into the dough cup and press it down with your fingers. No gaps, no sad, uneven melting later.
- Don’t Overmix the Dough: The moment the dough comes together, stop stirring. Overworking it develops gluten, and that turns your pull-apart bread into a chewy loaf. Just fold it once or twice—like kneading a lazy egg—until it’s barely holding together. Trust me, it’ll still bind.
- Bake Until the Top Cracks: The recipe says "golden brown," but I wait for the top to split open with a crisp crust and the edges to pull away from the pan. If you pull it out too soon, the cheese won’t fully melt, and the texture stays doughy. A toothpick should come out clean—or at least with a few crumbs, not wet dough.
Wine and beer pairings for this america's test kitchen brazilian cheese bread
Crisp White Wine
For this rich, cheesy bread, I always reach for a dry Italian white wine like Pinot Grigio or Vermentino. The bright acidity cuts through the buttery crust and melts into the cheese, cleansing your palate between bites.
A chilled glass of Sancerre from the Loire Valley also works beautifully—its mineral notes complement the garlic powder in the dough. 🍷
Crisp Lager Pairing
A crisp German Pilsner or Belgian Witbier balances the richness perfectly. The crunchy malt and subtle yeast notes in a Stella Artois or Hoegaarden refresh your mouth after each cheesy pull.
For a local option, try a Mexican-style lager like Modelo Especial—its clean finish won’t overpower the bread’s buttery flavor. 🍺
Malty Amber Ale
If you prefer beer, an amber ale with caramel and biscuit notes adds depth. I love Fat Tire Amber Ale or Leinenkugel’s Summer Shandy—the slight sweetness enhances the cheese without clashing.
For a hoppier option, a light American IPA (like New Belgium Fat Tire) provides a citrusy contrast that brightens the dish. 🌟
Coffee or Tea
This bread is also perfect with strong black coffee or espresso—the bitterness in a dark roast balances the richness. For a non-alcoholic option, a chilled green tea with honey adds a refreshing contrast. I often serve it with Brazilian cafézinho (a tiny, strong espresso) for an authentic touch. ☕
Sweet Contrast
If you want something sweet, try Portuguese sweet wine like Moscatel or Ruby Port—the fruity notes complement the savory cheese. A dulce de leche drizzle on warm slices also creates a delicious contrast. For a lighter option, sparkling cider (like Martinelli’s) adds a crisp, refreshing finish. 🍯
Nutrition facts
Frequently asked questions
Can I make this Brazilian cheese bread without tapioca starch?
Yes, but the texture will be slightly different. Use arrowroot powder as a 1:1 substitute for the 0.5 cup tapioca starch, though the result won't be as chewy. For a closer match, try cornstarch—it adds a subtle sweetness that pairs well with the cheese. If you're avoiding gluten, this recipe isn't naturally gluten-free, but you could experiment with a blend of gluten-free all-purpose flour and tapioca starch.
Why does my dough spread too much during baking?
Overworking the dough or skipping the 30-minute chill are the most common culprits. The gluten needs time to relax—if you skip chilling, the bread will flatten. Also, ensure your butter is soft but not melted when mixing. If the dough feels too warm, refrigerate it for an extra 10 minutes before shaping. For a thicker loaf, shape the dough into a 1.5-inch log instead of 1-inch.
Can I use pre-shredded cheese in this recipe?
Pre-shredded cheese won't work well here. The anti-caking agents make the cheese melt unevenly, leading to a grainy texture. Always shred your own low-moisture mozzarella for the best results. If you're short on time, buy a block and grate it yourself—it takes just 2 minutes and makes a world of difference!
How do I reheat leftover Brazilian cheese bread?
For best results, reheat in a 375°F oven for 5-10 minutes until the crust is crispy again. If you're in a hurry, use the air fryer at 350°F for 3-4 minutes—it restores the golden-brown exterior perfectly. Avoid the microwave, as it turns the bread soggy. Store leftovers in an airtight container for up to 3 days or freeze for 1 month.
Can I make this bread without butter?
You can substitute butter with vegetable oil or melted coconut oil, but the flavor and texture won't be the same. Butter creates the signature flaky layers and rich taste. For a dairy-free option, use olive oil (light or extra virgin) and reduce the milk by 1 tablespoon to account for the oil's moisture. The bread will still be delicious but won't have the same buttery crust.