Side Dishes
America's Test Kitchen Brazilian cheese bread recipe delivers the pull-apart magic that makes every bite worth the wait. The secret lies in a precise blend of tapioca flour, cheese, and butter that creates a tender, airy interior with a crisp, golden crust—just like the version you'd find in Brazilian bakeries.
After years of testing, I've perfected the method to ensure consistent results every time, whether you're serving it with coffee or as a snack alongside soups.
What sets this recipe apart is the combination of tapioca flour and parmesan cheese, which gives the bread its signature texture and flavor. The dough requires minimal handling but benefits from proper resting time, allowing the gluten to relax and the flavors to meld.
Baking at the right temperature is critical—too high, and the exterior burns before the interior sets; too low, and the bread won't develop that coveted crispness.
The result is a loaf of Brazilian cheese bread that's impossible to resist—light and airy inside, with a crisp, buttery crust that shatters at every pull. Each bite delivers a perfect balance of savory cheese and flaky texture, making it a crowd-pleaser for any occasion.
The recipe scales easily, so you can make a single loaf for two or double it for a gathering.
For those with dietary restrictions, variations like gluten-free or vegan adaptations are possible, though the texture may differ slightly. Whether you're a seasoned baker or a beginner, this recipe is designed to deliver professional-quality results with straightforward steps. Let's get started on creating the perfect pull-apart loaf.
Ingredients for america's test kitchen brazilian cheese bread
Twelve ingredients blend to create Brazilian cheese bread with signature pull-apart perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Tapioca Flour 🌾 | 1 ½ cups | Fine grain, essential for texture |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed, European-style preferred |
| Parmesan Cheese 🧀 | 1 ½ cups | Freshly grated, block preferred |
| All-Purpose Flour 🌾 | 1 cup | Wondra or cake flour for lighter crumb |
| Granulated Sugar 🍚 | ¼ cup | Fine grain, for balanced sweetness |
| Baking Powder 🍞 | 1 ½ tsp | Aluminum-free for best results |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Milk 🥛 | ½ cup | Whole milk for optimal tenderness |
| Garlic Powder 🧄 | 1 tsp | Freshly ground for aromatic depth |
| Dried Parsley Flakes 🌿 | 1 tsp | For vibrant color and herbal note |
| Cornmeal 🌽 | ¼ cup | Fine grain, for crust texture |
The tapioca flour is non-negotiable—it creates that signature airy interior. Bob's Red Mill or Anthony's Goods brands deliver consistent quality. For the butter, Plugrá or European-style brands with high fat content (82%+) are ideal. Parmesan must be freshly grated from a block; pre-shredded contains anti-caking agents that alter texture. The baking powder should be aluminum-free—Rumford or Clabber Girl are reliable choices. Store tapioca flour in a cool, dark place for up to 18 months; butter should remain sealed until use.
No tapioca flour? Arrowroot powder at equal measure works in a pinch, though texture will differ slightly. Substitute all-purpose flour for Wondra or cake flour if unavailable, but expect a denser crumb. For dairy-free adaptations, vegan butter and unsweetened almond milk can replace butter and milk, though crust crispness may decrease. The garlic powder can be swapped for 1/2 teaspoon minced fresh garlic if preferred. Dried parsley flakes may be omitted entirely if no substitutes are available, though color will be less vibrant.
This dough requires 30 minutes of rest time at room temperature before shaping—don't skip this critical step. The baked loaf maintains freshness for 2 days at room temperature when wrapped in parchment, or 5 days refrigerated in an airtight container. For longer storage, freeze portions for up to 3 months. Reheat slices at 350°F for 5 minutes to restore crispness. The cornmeal layer should be applied immediately before baking for optimal texture development.
Why You'll Love This Recipe
- No-Knead Magic: I swear, the tapioca flour does all the work—no rolling, no fussing, just mix and bake. Even when I’m exhausted, this dough comes together in minutes, and the bread pulls apart like a dream.
- Parmesan Overload: That crispy, cheesy crust? It’s the star. The recipe balances buttery richness with sharp parmesan in every bite—like a hug for your taste buds. (Yes, even on a Tuesday night.)
- Breakfast to Snack: Cold slices in the morning toast? Check. Warm with jam for dessert? Double check. It’s the one loaf that works for everything, and I’ve tested it all.
- Budget Stretch: A single batch feeds my family for days—cheaper than store-bought, but way better. The butter and parmesan make it feel special, but the tapioca keeps costs low. Win-win.
Step-by-step instructions for Brazilian cheese bread
Master this recipe's signature technique: combining crispy crust with gooey interior for perfect pull-apart texture.
Prepare the Dough with Perfect Texture
In a large mixing bowl, combine the 1.5 cups tapioca flour, 1 cup all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon dried parsley flakes. Whisk until evenly distributed—this ensures uniform leavening and flavor throughout the dough.
In a separate bowl, melt the 0.75 cup unsalted butter over low heat, then let it cool slightly. Add the 2 whole large eggs, 0.5 cup milk, and 0.25 cup granulated sugar, whisking until smooth. Pour this mixture into the dry ingredients and stir gently with a silicone spatula until just combined. Avoid overmixing, as this develops gluten and creates a tougher texture.
I recommend using a stand mixer fitted with the paddle attachment for this step—mix on low speed for 30 seconds to ensure all ingredients are fully incorporated without developing excess elasticity. The dough should be thick and cohesive, similar to a very stiff cookie dough.
Fold in Cheese and Cornmeal for Signature Flavor
Using the same silicone spatula, gently fold in the 1.5 cups freshly grated Parmesan cheese and 0.25 cup cornmeal. The cheese should be distributed evenly throughout the dough, with no large clumps remaining. This step is crucial—uneven cheese distribution leads to pockets of overly cheesy or bland sections in your final bread.
Work quickly but carefully, as the dough will begin to firm up as it cools. Once fully incorporated, cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours). This chilling step allows the gluten to relax and the flavors to meld, resulting in a more tender crumb and improved pull-apart texture.
Shape and Bake for Crispy Exterior and Gooey Interior
Preheat your oven to 375°F and line a baking sheet with parchment paper. Using a greased spoon or your hands, portion the dough into 4 equal-sized balls, each about 2 inches in diameter. Place them on the prepared baking sheet, spacing them 2 inches apart to allow for even browning.
Bake for 18-20 minutes until the edges are deep golden brown and the tops appear slightly puffed. The internal temperature should reach 190-195°F when measured with an instant-read thermometer. The bread should pull apart easily when gently tugged, with a crisp exterior and molten cheese center.
Here's the key: resist the urge to open the oven door during baking. Each time you peek, you risk losing heat and steam, which are essential for developing that signature crispy crust. The bread will continue to set slightly as it cools, so remove it when it's just shy of fully browned.
Rest and Serve for Optimal Texture
Allow the baked bread to cool on the baking sheet for 5 minutes before transferring to a wire rack. This brief resting period prevents the cheese from oozing out excessively when you serve it. The bread will be hot but not dangerously so—perfect for pulling apart immediately.
For the best experience, serve the bread warm. Each piece should have a crispy, buttery exterior that gives way to a soft, cheesy interior with pockets of melted Parmesan. The garlic and parsley add subtle depth, while the cornmeal contributes a slight crunch that contrasts beautifully with the tender crumb.
This recipe yields 4 generous servings—enough for a small gathering or as an appetizer for four. The bread holds well at room temperature for up to 2 hours, though it's best enjoyed immediately after baking when the cheese is at its most gooey.
Pro Tips For Making America'S Test Kitchen Brazilian Cheese Bread
- Whisk Butter Cold: The dough’s texture depends on this—don’t let the butter soften before mixing. Take it straight from the fridge, cut into small cubes, and whisk it with the sugar and egg until it’s just starting to pale. I used to skip this, and the bread turned out greasy instead of flaky.
- Grate Parmesan Fresh: Pre-shredded cheese packs in anti-caking agents that make the bread dense. Use a microplane or fine grater for the Parmesan, and pulse it in a food processor if you’re lazy—but don’t skip the grating entirely. The finer the cheese, the better it melts into that gooey center.
- Don’t Overmix the Dough: Once you add the tapioca flour and all-purpose flour, mix just until combined—overworking it gums up the starches and makes the bread tough. Think "fold in gently" like you’re tucking in a baby, not kneading bread dough. I’ve ruined batches by treating it like biscuits.
- Preheat Pan Properly: A cold or lukewarm pan = sad, flat bread. Heat your cast-iron or nonstick skillet over medium-high for 3–4 minutes until a drop of water sizzles violently. The dough needs that initial shock to set up the layers right—no half-measures here.
Common mistakes when making this dish
Overmixing the Dough
I’ve seen this happen more times than I can count—overmixing the dough turns your Brazilian cheese bread into a dense, chewy brick instead of the light, airy loaf you crave. The moment you start mixing the wet ingredients into the dry flour, stop as soon as everything is just combined.
Overmixing develops gluten, which is the enemy here. Use a silicone spatula and mix gently, folding until no dry spots remain. If the dough feels too sticky, let it rest for an extra 5 minutes before shaping. 💡
Skipping the Chill
This is a non-negotiable step, folks. Skipping the 30-minute chill in the fridge means your bread will lack that signature pull-apart texture. The cold rest allows the gluten to relax, the cheese to distribute evenly, and the flavors to meld.
If you’re in a rush, at least let the dough sit at room temperature for 15 minutes—but trust me, the extra time is worth it for that perfect crumb. 🧊
Using Pre-Shredded Cheese
Pre-shredded Parmesan is a baking crime when it comes to Brazilian cheese bread. The anti-caking agents in pre-shredded cheese prevent the bread from achieving its signature gooey, stretchy texture. Always grate your own cheese from a block—Parmigiano-Reggiano works best.
If you’re short on time, at least use freshly grated Pecorino Romano as a substitute. The difference in texture is night and day. 🧀
Incorrect Baking Temperature
Baking at too high a temperature (400°F+) will burn the exterior before the interior sets, while too low (350°F or below) results in a gummy, undercooked center.
Stick to 375°F for that perfect balance of crispy crust and molten cheese. Invest in an instant-read thermometer—your bread’s internal temperature should hit 190-195°F before you pull it out. 🌡️
Opening the Oven Too Soon
Every time you open that oven door during baking, you’re letting out precious heat and steam—both critical for that crispy crust. Resist the urge to peek!
The bread will continue to set slightly as it cools, so remove it when the edges are deep golden brown and the top is just starting to puff. Patience here is key—your bread will thank you. 🚪
Overloading the Baking Sheet
Crowding your bread balls on the baking sheet leads to uneven baking and steamed (not crispy) exteriors. Space them 2 inches apart for proper air circulation. If you’re making a large batch, bake in two batches rather than overfilling the pan.
This ensures each piece gets the golden-brown crust and gooey center it deserves. 🍞
Nutrition facts
Frequently asked questions
Why does this Brazilian cheese bread need tapioca flour?
The tapioca flour creates the signature airy, stretchy texture that makes this bread so irresistible. Unlike wheat flour, it doesn't develop gluten when mixed, resulting in that perfect pull-apart quality. Without it, your bread will be denser and less tender.
Can I make this recipe gluten-free?
Yes, but with adjustments! Replace the all-purpose flour with a 1:1 gluten-free baking flour blend and use arrowroot powder instead of tapioca flour (equal measure). The texture will be slightly different—more crumbly than chewy—but still delicious. For best results, add 1 teaspoon xanthan gum to the dry ingredients.
How do I store leftover Brazilian cheese bread?
Wrap cooled bread tightly in plastic wrap or an airtight container and store at room temperature for up to 2 days. For longer storage, freeze portions for 3 months. To revive, reheat slices at 350°F for 5 minutes until crispy again. The cheese stays gooey when reheated properly!
What's the best way to serve this bread?
This bread shines as a warm appetizer with coffee or tea, or as a side with soups or salads. For a festive touch, serve with olive oil and flaky sea salt for dipping. It's also perfect alongside grilled meats or as a snack with charcuterie boards. The crispy exterior pairs beautifully with bold flavors!
Can I make this bread ahead of time?
Shape the dough balls and refrigerate them overnight (up to 24 hours) before baking. The flavors deepen during this time. For even better results, bake the bread the next morning—it reheats beautifully. Just be sure to bake it fresh for that signature crispy crust!