Side Dishes
America's Test Kitchen Brazilian cheese bread recipe delivers the pull-apart magic you crave in just 15 minutes of active time—no waiting hours for yeast to rise. The secret lies in tapioca starch, which creates that signature tender yet chewy texture that makes every bite irresistible.
I've perfected this version to stay true to Brazilian tradition while making it foolproof for home cooks.
What sets this recipe apart is the perfect balance of ingredients: high-moatage cheddar for rich flavor, eggs for structure, and tapioca starch for that signature melt-in-your-mouth texture. The dough comes together in minutes, and you won't need any special tools—just your hands and a baking sheet.
This is the kind of recipe that transforms a simple side into the star of your meal.
The result is golden, pull-apart bread with a tender crumb and crisp edges, all infused with cheesy goodness. Each piece holds together just enough to be picked up but falls apart at the slightest tug, creating that satisfying "magic" moment. The aroma alone will have everyone gathering around your table.
Serve warm with soup or as an appetizer—this recipe makes enough to share, and leftovers reheat beautifully. Here's how to achieve that restaurant-quality Brazilian cheese bread at home without the fuss. Let's get started!
Ingredients for america's test kitchen brazilian cheese bread
High-moisture cheddar, tapioca starch, and eggs—just 11 ingredients transform into golden, pull-apart magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light texture |
| Tapioca Starch 🍚 | ½ cup | Key for chewy texture |
| High-Moisture Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, not pre-shredded |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough |
| Granulated Sugar 🍚 | 1 tbsp | Balances cheesy richness |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Baking Powder 🍞 | ½ tsp | For lightness |
| Garlic Powder 🧄 | ½ tsp | Subtle flavor boost |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For greasing pan |
| Milk 🥛 | ¼ cup | Warmed for dough |
The cheese is non-negotiable—high-moisture sharp cheddar like Cabot or Tillamook melts perfectly. Pre-shredded has anti-caking agents that ruin texture, so grab a block and shred it yourself. Tapioca starch is the secret weapon; Bob's Red Mill makes the best stuff. I always buy extra because it's a game-changer. The eggs should be room temperature—cold ones make the dough tough. For the butter, Plugrá or Land O'Lakes work great, but don't use salted—you're already adding salt.
No tapioca starch? Cornstarch at the same amount works in a pinch, but texture won't be identical. Swap cheddar for Parmigiano-Reggiano if you're feeling fancy—it's pricier but adds depth. Short on eggs? 1 extra tbsp milk per egg keeps the dough workable. The garlic powder can be omitted if you dislike it, but I find it adds a nice subtle kick. For the milk, whole milk gives richer flavor, but any kind works. If you're baking for a crowd, double the recipe—this dough doesn't rise, so it scales perfectly.
This bread reheats beautifully—just 5 minutes at 350°F makes it warm and gooey again. Store leftovers in an airtight container for 3 days. For freezing, wrap individual pieces in foil and freeze for up to 3 months. I always make an extra batch because it disappears fast. The dough can be shaped and refrigerated for 24 hours if you need to prep ahead—just let it sit at room temp for 30 minutes before baking.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this dough—just mix, rest, and roll. The tapioca starch gives it that signature pull-apart texture without a single stretch of my arms.
- Cheese Overload (Good Kind): That high-moisture sharp cheddar? It melts into gooey rivers while keeping just enough bite. Honestly, I’ve never met a bread that balances rich and tangy this well.
- Party in a Pan: Slice it warm for breakfast, reheat leftovers for lunch, or freeze chunks for quick toast. My kids even sneak bites straight from the fridge—no judgment here.
- Budget Stretch: A single batch feeds my family of four for days. The butter and cheese make it feel fancy, but the flour and eggs keep it from breaking the bank. (Yes, even on a Tuesday night.)
Step-by-step instructions for america's Test Kitchen Brazilian cheese bread
This dough comes together faster than you can say "pão de queijo," and the result is chewy, stretchy perfection.
Mix the Dry Ingredients
In a large bowl, whisk together the 1.5 cups all-purpose flour, 0.5 cup tapioca starch, 1.5 teaspoons Diamond Crystal kosher salt, 0.5 teaspoon baking powder, and 0.5 teaspoon garlic powder. Sifting the flour first ensures no lumps in your dough—this makes all the difference for a light texture. Set the bowl aside while you prep the wet ingredients.
I like to use a whisk for this step because it aerates the dry ingredients slightly, which helps create that signature chewy yet tender crumb. Don't skip this—it's what makes this bread so special compared to regular cheese bread.
Combine Wet Ingredients
In a separate bowl, melt the 0.5 cup unsalted butter in the microwave for 20-30 seconds until completely liquid. Let it cool slightly, then stir in the 2 whole large eggs (room temperature if possible), 1 tablespoon granulated sugar, and 0.25 cup warmed milk. Mix until smooth—this should take about 30 seconds with a fork.
The butter should be warm but not hot when you add the eggs, or you'll risk scrambling them. If the mixture looks too thick, add 1 teaspoon more milk to help it come together smoothly. This step is crucial for creating that perfect pull-apart texture.
Form the Dough
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or silicone spatula until a shaggy dough forms. It'll look messy at first—don't panic. Once it starts coming together, switch to your hands and knead gently for 2-3 minutes until smooth. The dough should be soft but not sticky.
If it feels too dry, add 1 teaspoon more milk and knead again. The key here is to handle the dough just enough to combine everything without developing gluten, which would make the bread tough. Think "light and airy," not "dense and chewy."
Incorporate the Cheese
Add the 2 cups shredded high-moisture sharp cheddar cheese to the dough and fold it in using your hands. The cheese should melt slightly from the warmth of the butter, creating a sticky, cohesive mass. Work quickly—this dough doesn't need to rest long before baking.
I always use freshly shredded cheese because pre-shredded varieties contain anti-caking agents that can make the bread gummy. The sharp cheddar adds that perfect balance of tangy and rich flavors that define Brazilian cheese bread. If your hands get too sticky, wet them slightly with water to prevent cheese from sticking.
Shape and Bake
Lightly grease a 9-inch round baking dish with 1 tablespoon extra-virgin olive oil. Transfer the dough to the dish and press it gently into an even layer, about ½-inch thick. The edges should be slightly thicker than the center—this creates that beautiful pull-apart effect when baked.
Bake at 375°F for 18-22 minutes until the top is deep golden brown and the edges are set but still slightly soft. You'll know it's done when the cheese is fully melted and the bread springs back slightly when pressed. Let it cool for 5 minutes before serving—this prevents the cheese from oozing out everywhere.
Serve Warm and Stretchy
Use two forks to gently pull the bread apart into individual pieces, or serve it whole for that classic Brazilian experience. The interior should be soft and gooey, with just enough structure to hold its shape. If it's too firm, it likely didn't bake long enough—next time, check at the 20-minute mark.
This bread is best served warm, straight from the oven, with a side of marinara or as a snack with coffee. The garlic powder adds just enough savory depth to complement the rich cheese without overpowering it. Enjoy the magic of this quick, cheesy masterpiece!
Pro Tips For Making America'S Test Kitchen Brazilian Cheese Bread
- Chill the Dough Properly: This recipe requires a 24-hour cold proof—don’t skip it, even if you’re eager. I used to rush this step, and the bread turned out dense and flavorless. Place the dough in the fridge uncovered for the first 10 minutes to let excess moisture evaporate, then cover. Trust me, the texture and cheesiness will be worth the wait.
- Grate Cheese Like a Pro: Use a food processor with a fine grating disk for the cheddar—it melts more evenly than a box grater. Pack the cheese tightly into the dough by hand after mixing; don’t just sprinkle it in. This ensures every bite is gooey, not just pockets of melted cheese.
- Don’t Overmix the Dough: Mix the dough just until combined—overworking it develops gluten, and you’ll end up with a tough, chewy loaf instead of the light, airy texture you want. Stop when the flour is mostly incorporated, then fold in the cheese by hand. Less mixing = better results.
- Bake at the Right Speed: Preheat the oven to 375°F and bake the bread on the middle rack—not the top. If your oven runs hot, start with 350°F for the first 10 minutes to prevent a burnt crust before the inside is done. A meat thermometer should read 190°F at the center when it’s perfect.
Storing and reheating your leftovers
Refrigerator Storage
Store your Brazilian cheese bread in an airtight container at room temperature for up to 2 hours before refrigerating. Once cooled, keep it in the fridge for 3-4 days—the flavors actually deepen over time as the cheese continues to meld.
I wrap mine in parchment paper first to prevent sticking, then transfer to a glass container with a tight-sealing lid. 🥖
Freezer Prep
For longer storage, freeze individual portions wrapped in plastic wrap followed by foil to lock in moisture. Place them in a freezer bag with all air squeezed out, then label with the date.
This bread freezes beautifully for up to 3 months—just thaw at room temperature for 1 hour before reheating. I always make a double batch so I have frozen backups for lazy weeknights.
Oven Reheating
Preheat your oven to 350°F and place the bread on a baking sheet lined with parchment paper. Reheat for 5-7 minutes until warmed through and the edges are golden again.
For extra gooeyness, add 1 teaspoon milk to the baking sheet before reheating—it creates steam that melts the cheese perfectly. This method restores that fresh-from-the-oven texture every time. 🔥
Microwave Quick Fix
For a faster option, microwave individual pieces on high for 20-30 seconds, then check the center. If it's still cool, continue in 5-second bursts until warmed through. Cover with a damp paper towel to prevent drying—this traps moisture and keeps the cheese stretchy.
I find this works best for single servings when I'm in a hurry.
Grill for Crispy Edges
For a restaurant-style finish, reheat the bread on a clean grill pan over medium heat for 2-3 minutes until the bottom is crispy and golden. This adds a smoky depth that pairs perfectly with soups or salads.
Just be careful not to overcook—you're looking for warmth, not browning. This technique is my secret weapon for serving at parties. ⚡
Serving Warm Tips
Always serve this bread warm—it's at its most magical when the cheese is gooey and the edges are slightly crisp. If you've refrigerated it, pop it in the oven at 325°F for 3-5 minutes to refresh it.
I like to serve it with garlic butter on the side for dipping, or sprinkle with fresh parsley right before serving for a pop of color. The contrast of warm bread with cool soup or salad is pure comfort food heaven. 💫
Nutrition facts
Frequently asked questions
Why does this recipe use tapioca starch instead of cornstarch?
Tapioca starch creates that signature chewy, stretchy texture that makes Brazilian cheese bread so irresistible. While cornstarch works in a pinch, it produces a denser, crumblier result. The starch absorbs moisture and forms a gel when heated, giving each bite that satisfying pull-apart quality. For authenticity, always use tapioca starch.
Can I make this bread without eggs?
Yes, but the texture will be different. Replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes to thicken) or ¼ cup unsweetened applesauce. The bread will be slightly less tender, but still delicious. For best results, use eggs—they provide structure and richness that's hard to replicate.
How do I fix dough that's too sticky?
If your dough feels too sticky, add 1 tablespoon more flour at a time until it's workable. Knead gently just until combined—overworking develops gluten, which makes the bread tough. For extra insurance, chill the dough for 10 minutes before shaping. If it's still sticky after adding flour, your hands might be too warm—wet them slightly with water to prevent sticking.
What's the best cheese substitute if I can't find sharp cheddar?
For a rich flavor, try Parmigiano-Reggiano or Pecorino Romano—they melt beautifully and add depth. If you prefer milder cheese, Monterey Jack works well, though it won't be as sharp. Avoid pre-shredded cheese (it contains anti-caking agents that make the bread gummy). Always shred your own for the best texture.
Can I make these individual-sized for appetizers?
Divide the dough into 12-16 equal portions (about 1.5 ounces each) and shape into balls. Place them on a parchment-lined baking sheet and bake at 375°F for 12-15 minutes until golden. They'll be perfect for parties—just pull them apart at the table for that wow factor!