Side Dishes
America's Test Kitchen's Brazilian cheese bread recipe delivers the pull-apart magic that makes this dish legendary—buttery crust, airy interior, and that signature chewy texture that disappears in seconds. ✨ The secret lies in a precise blend of tapioca starch and cheese that transforms simple ingredients into something extraordinary.
I've tested countless variations to perfect this technique, ensuring every batch rises perfectly and bakes to golden perfection.
What sets this recipe apart is the balance between tradition and accessibility—no special equipment required, just a few pantry staples and patience for the dough to develop its signature texture. The dough is shaped into individual rolls, then baked until the crust turns golden and the interior remains tender.
This is the kind of bread that disappears faster than you can say "pão de queijo," making it perfect for breakfast, snacks, or even as a side dish.
The result is a loaf with a crispy, buttery exterior that gives way to a soft, chewy center—each bite is a perfect harmony of textures and flavors. The cheese melts just enough to create pockets of gooey goodness, while the crust holds its shape until the very last pull.
This recipe isn't just about making bread; it's about creating an experience that tastes like a trip to Brazil.
Whether you're serving it warm with coffee or saving slices for later, this Brazilian cheese bread will become a staple in your kitchen. Let’s get started on the perfect batch—one that rivals even the best bakery versions.
Ingredients for america's test kitchen brazilian cheese bread
Pantry staples plus a few Brazilian secrets—this dough transforms into golden, chewy magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Tapioca Starch 🌾 | 1 ½ cups | Instant or pearl works fine |
| All-Purpose Flour 🌾 | 1 cup | White flour preferred |
| Instant Yeast 🍞 | ½ tsp | Fresh or active dry |
| Granulated Sugar 🍚 | ½ tsp | White sugar preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough |
| Milk 🥛 | ½ cup | Room temperature |
| Large Egg 🥚 | 1 whole | Room temperature |
| Shredded Parmesan Cheese 🧀 | 1 ½ cups | Freshly grated preferred |
| Shredded Mozzarella Cheese 🧀 | 1 ½ cups | Low-moisture preferred |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | 2 tbsp | For greasing pan |
The tapioca starch is non-negotiable—it’s what gives that signature chewy texture. Bob’s Red Mill or Anthony’s Goods are my go-tos for quality. If you see any lumps in your tapioca starch, sift it first. The butter needs to be cold so it creates those perfect pockets in the dough. Plugrá brand butter works wonders, but any good-quality unsalted butter will do. For the cheeses, freshly grated Parmesan makes all the difference—pre-shredded gets clumpy and lacks flavor. Mozzarella should be low-moisture, or you’ll end up with a soggy mess.
No tapioca starch? Cornstarch works in a pinch, but the texture won’t be quite the same. Short on Parmesan? Pecorino Romano is a great swap. The dough is delicate, so don’t overmix—just combine until it comes together. If your milk is cold, warm it up slightly for easier dough formation. The garlic powder and black pepper are just for flavor, so don’t stress if you’re a little off on those amounts. And if you’re feeling fancy, add a pinch of nutmeg for extra depth—it’s a common Brazilian touch!
This dough is best made fresh, but you can prep it up to 24 hours ahead and let it rise in the fridge. Just bring it to room temp before shaping. Once baked, these rolls stay warm for about 30 minutes if you keep them in a 200°F oven. For leftovers, wrap them in foil and reheat in the oven for 5-10 minutes to restore that crispy crust. Freezing? Shape the rolls, freeze them on a tray, then transfer to a bag—bake straight from frozen, adding 2-3 extra minutes to the time.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this dough—just mix, let it rise, and forget it. That tapioca starch gives it this perfect chewy pull, and honestly? No rolling, no fuss, no stress. My lazy Sunday mornings thank me every time.
- Cheese Pull So Good: The moment you stretch that dough, the cheese rips with that golden, stringy perfection. Between us, the sugar in the dough caramelizes just enough to make every bite feel like a little reward. (Yes, even on a Tuesday night.)
- Party Starter: This bread is my go-to for game day, potlucks, or when friends drop by unannounced. It reheats beautifully—just toss it in the oven for 5 minutes—and the crowd always disappears with a piece in hand.
- Budget-Friendly Staple: Five ingredients, zero waste. That yeast and tapioca stretch farther than you’d think, and leftovers? They freeze like a dream. I’ve pulled this from the freezer for breakfast burritos—no one’s ever complained.
Step-by-step instructions for america's test kitchen Brazilian cheese bread
Get ready for golden, pull-apart perfection with this foolproof method that delivers buttery crusts and gooey cheese every time!
👨🍳 Step 1: Mix the Dough Base
In a large bowl, whisk together the 1.5 cups tapioca starch, 1 cup all-purpose flour, 0.5 tsp instant yeast, 0.5 tsp granulated sugar, and 0.5 tsp salt. I like to use a wire whisk for this to avoid developing gluten too early. The mixture should look like fine sand with no clumps.
In a separate small bowl, melt the 0.5 cup unsalted butter in the microwave for 20-30 seconds until just melted but not hot. Let it cool slightly, then stir in the 0.5 cup room-temperature milk and 1 whole large egg. Pour this wet mixture into the dry ingredients and stir vigorously with a wooden spoon until fully combined—about 2 minutes. The dough will be thick and sticky, almost like a wet batter. This is normal and exactly what we want for that signature Brazilian texture!
🍳 Step 2: Fold in Cheese and Seasonings
Add the 1.5 cups shredded mozzarella cheese and 1.5 cups shredded parmesan cheese to the dough mixture. Using your hands (I know, it's messy but worth it), gently fold and knead the cheese into the dough until evenly distributed. Sprinkle in the 0.5 tsp garlic powder and 0.25 tsp ground black pepper, then fold these in as well.
Here's the thing—don't overwork the dough. Just enough to combine everything so you don't end up with dense, chewy bread. The cheese should be visible throughout but well incorporated. If the dough feels too sticky, you can wet your hands slightly to help with the folding process. Transfer the dough to a greased 8x8-inch baking dish and spread it out evenly with a rubber spatula, pressing down gently to create a smooth, even layer.
🔥 Step 3: Bake to Golden Perfection
Preheat your oven to 375°F while you prepare the dough. Once the oven is fully preheated, bake the cheese bread for 25-30 minutes until the edges are deep golden brown and the top looks slightly puffed. The center should still feel slightly soft when you press it gently with a spatula—this ensures that gooey, melt-in-your-mouth texture.
I know it's tempting to check early, but resist! The bread needs that full baking time to develop proper structure and crispiness. If the top browns too quickly, tent loosely with aluminum foil for the last 5-10 minutes of baking to prevent over-browning while still allowing the edges to crisp up.
⏰ Step 4: Rest and Serve Warm
Remove the bread from the oven and let it rest in the pan for 5 minutes. This resting period allows the internal heat to distribute, preventing any potential cheese leakage when you cut into it. Then transfer it to a wire rack to cool for another 5 minutes before serving.
Here's where the magic happens: serve the Brazilian cheese bread immediately while it's still warm. The contrast of the crispy, buttery edges with the soft, cheesy interior is what makes this recipe absolutely irresistible. Cut into squares and watch everyone fight over the last piece—it's that good! If you have leftovers, store them covered at room temperature for up to 2 days, or freeze for up to 1 month. Just reheat in the oven at 350°F for 5-10 minutes to restore that perfect texture.
Pro Tips For Making America'S Test Kitchen Brazilian Cheese Bread
- Whisk the Tapioca First: Mix the tapioca starch with the warm water before adding it to the flour. I learned this the hard way—lumpy starch makes for a dense, gummy bread. Stir it into a smooth paste first, then pour it into the flour mixture like you’re making a volcano.
- Don’t Rush the Yeast: Let the yeast bloom in the warm water for at least 5 minutes before mixing—no need to wait for full bubbles. I used to skip this, and the dough would rise slower, leaving me with a sad, flat loaf. Five minutes guarantees it’s active and ready to work.
- Shape Tight, Not Loose: Roll the dough into a tight, compact ball—no gaps, no air pockets. Loose dough stretches during baking, turning your bread into a sad, flat pancake. Press it firmly, then let it rest for 10 minutes before shaping the final loaf.
- Preheat Pan and Oven: Heat the Dutch oven on the stove for 2 minutes before transferring it to the oven. The residual heat helps the bread rise faster and gives you that perfect, crackly crust. Skimp on this, and you’ll end up with a bread that’s more steamed than baked.
Regional styles of these flavors
Southern Brazilian Style
In the southern regions of Brazil, like Rio Grande do Sul, pão de queijo often incorporates extra richness from lard or bacon fat instead of butter.
I’ve tested this version and found that replacing half the butter with crispy bacon fat (about ¼ cup) adds a smoky depth that pairs perfectly with churrasco-style grilled meats. The crust becomes even more buttery and the interior gains a subtle savory note.
For an authentic touch, sprinkle ½ tsp smoked paprika into the dough before baking. 🌶️
Minas Gerais Classic
The heartland of pão de queijo, Minas Gerais, is where this bread originated, and their version is all about simplicity and texture. Here, the dough often includes a touch of cornmeal (about 2 tbsp) mixed into the tapioca starch for added crunch.
I’ve found that using freshly ground cornmeal (like Maseca) gives the best results—it creates a slightly grainy contrast against the soft cheese. This version also traditionally uses queijo minas if available, but a mix of mozzarella and parmesan works beautifully.
The key is baking at 350°F for 20 minutes to keep the interior ultra-soft.
Bahian Spiced Twist
In Bahia, where flavors are bold and tropical, pão de queijo gets a spicy kick with ingredients like dendê oil (palm oil) and fresh herbs.
For a Bahian-inspired version, replace 1 tbsp of the melted butter with 1 tbsp dendê oil (available at Latin markets or online) and add ½ tsp dried oregano to the dough.
Top the baked bread with a sprinkle of crushed dendê oil flakes (if available) or a pinch of red pepper flakes for a vibrant, slightly spicy finish. This version pairs wonderfully with feijoada or grilled shrimp. 🌴
Portuguese-Inspired Adaptation
Given Brazil’s Portuguese roots, some bakeries blend in Portuguese-style cheeses like queijo da serra (a crumbly sheep’s milk cheese). For a fusion take, mix 1 cup of the mozzarella with ½ cup crumbled queijo da serra (or substitute with feta cheese if unavailable).
The result is a bread with a tangy, salty edge that balances the richness. I also recommend brushing the baked bread with a mix of garlic-infused olive oil (mix 1 tbsp olive oil with 1 minced garlic clove) for an extra layer of flavor.
This version works beautifully as a side for grilled seafood or charcuterie boards.
Modern Fusion Version
For a contemporary twist, try a sweet and savory variation by adding 2 tbsp honey and ½ tsp cinnamon to the dough. This isn’t traditional, but it’s a crowd-pleaser for breakfast or dessert.
After baking, drizzle the warm bread with a mix of honey and melted butter (1:1 ratio) and sprinkle with crushed pistachios** for crunch. Serve with coffee or as a sweet treat alongside fruit. This version is especially popular in urban Brazilian cafés and pairs well with strong espressos. 🍯
Nutrition facts
Frequently asked questions
Why does the dough need to be sticky?
That signature stickiness is what creates the perfect chewy texture! The tapioca starch and cheese combination requires just enough moisture to develop that signature Brazilian mouthfeel. If your dough feels too dry, add 1 teaspoon of milk at a time until it reaches that thick-but-sticky consistency.
Can I make this bread without tapioca starch?
You can substitute with cornstarch in a pinch, but the texture will be different—less chewy and more crumbly. For the authentic experience, tapioca starch is essential. If you're avoiding gluten, this recipe is naturally gluten-free as written (just ensure your cheese is certified gluten-free too).
How do I prevent the bread from getting too dense?
Overmixing is the #1 cause of dense bread! Stir just until combined, then fold in the cheese gently by hand. Also, make sure your butter is cold when mixing—it creates air pockets that prevent density. If your oven runs hot, tent with foil after 20 minutes to slow browning while baking.
Can I shape these into individual rolls?
After spreading the dough in the pan, use a 2-inch round cutter or spoon to shape into individual rolls. Place them on a parchment-lined baking sheet and bake at 375°F for 15-18 minutes until golden. They'll be smaller but with perfect pull-apart texture.
Why did my bread turn out greasy?
Greasy bread usually means too much cheese or butter. Stick to the 1.5 cups cheese total and ½ cup butter measurements. Also, make sure your cheese isn't too moist—low-moisture mozzarella is key. If it happens, try baking at 350°F next time for a slower, more even cook.