Side Dishes
America's Test Kitchen's Brazilian cheese bread delivers that legendary pull-apart crust with rivers of melty, stretchy cheese—just like your favorite bakery. The secret lies in a precise dough formula and a strategic cheese placement that transforms ordinary bread into something extraordinary.
With 30 minutes of prep and 20 minutes in the oven, you'll achieve that signature crispy exterior and tender interior that makes every bite irresistible.
This recipe combines the best of traditional techniques with modern precision—no yeast needed, just a simple dough that develops flavor during the rise. The key to that iconic pull-apart texture is shaping the dough into a loose ball before baking, allowing it to expand dramatically while maintaining structure.
We use a blend of mozzarella and parmesan for that perfect balance of meltiness and savory depth.
By the time you pull it from the oven, you'll have golden-brown bread with crispy edges and a soft, airy interior, all studded with gooey cheese rivers that stretch dramatically when torn apart.
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect combination of crisp, chewy, and melty textures.
Perfect for game day, holiday gatherings, or a special weekend treat, this Brazilian cheese bread is designed to impress without requiring advanced baking skills. The recipe scales easily, so you can make one small loaf or a large batch for a crowd. Let's get started on creating this crowd-pleasing masterpiece.
Ingredients for america's test kitchen brazilian cheese bread
Sixteen ingredients transform into golden, pull-apart perfection with rivers of melty cheese inside.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Granulated Sugar 🍚 | ¼ cup | White or light brown |
| Instant Yeast 🍞 | 1 tbsp | Not active dry yeast |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough |
| Milk 🥛 | ¾ cup | Warm, not hot |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Part-skim, fresh shredded |
| Shredded Parmesan Cheese 🧀 | ½ cup | Freshly grated block |
| Large Egg 🥚 | 1 whole | Room temperature |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
The cheese is non-negotiable here. Freshly shredded mozzarella (the kind in a bag, not pre-shredded) gives that signature stretch, while Parmigiano-Reggiano adds depth. Whole Foods or Trader Joe's have the best quality blocks—grate it yourself for maximum flavor. For the butter, Land O'Lakes unsalted is my go-to, but any cold, high-fat butter works. The dough needs to be cold when shaped, so chill it for 30 minutes before baking. Pro tip: use a kitchen scale for precision—this recipe relies on exact measurements for that perfect pull-apart texture.
No fresh mozzarella? Low-moisture mozzarella from a block works in a pinch—just shred it yourself. Running low on Parmesan? Pecorino Romano has a sharper bite that pairs beautifully. The dough calls for instant yeast, but if you only have active dry, proof it in the warm milk first—just sprinkle it in, let it sit for 5 minutes, then proceed. For extra richness, add 1 tbsp sour cream to the dough. And if you're feeling adventurous, swap half the mozzarella for fontina cheese—it melts even more dramatically. The garlic powder and black pepper are subtle but essential; don't skip them.
This dough keeps beautifully in the fridge for 3 days wrapped tightly in plastic, or 3 months frozen in a sealed bag. For best results, let it come to room temperature before shaping. The baked bread reheats wonderfully—wrap it in foil and warm in a 350°F oven for 5 minutes. Store leftovers at room temperature for 2 days or freeze for 1 month. Pro move: bake two batches and freeze one—game day savior. The cheese rivers stay gooey when reheated, so always cover it while warming.
Why You'll Love This Recipe
- No-Knead Magic: This dough comes together with just a bowl and a spoon—no stand mixer, no fancy tools. The instant yeast means it rises faster than my usual recipes, and honestly? That butter-sugar pull-apart magic happens with minimal effort.
- Cheese Pulls Like Gold: The stretchy, gooey cheese center is what makes this bread legendary. Between us, that buttery dough and melted cheese combo is dangerously addictive—perfect for dipping, snacking, or just tearing apart with your hands.
- Weeknight Hero: I keep the dough prepped in the fridge for days, so when I’m starving after work, it’s just a quick bake. (Yes, even on a Tuesday night.) It’s my go-to for movie nights or lazy Sundays—no one ever says no.
- Budget Stretch: A single batch costs less than takeout and feeds four. The sugar and butter make it rich, but the flour and yeast keep it affordable. Plus, leftovers reheat like a dream—crispy outside, melty inside every time.
Step-by-step instructions for Brazil's famous cheese bread
This recipe delivers that legendary pull-apart texture with rivers of melted cheese—just like from Brazil's best pizzarias.
Activate the Yeast and Mix the Dough
In a small bowl, combine the warm milk (about 110°F), granulated sugar, and instant yeast. Let it sit for 5 minutes until foamy—this tells you the yeast is alive and ready to work. If it doesn't foam, your yeast might be dead, and you'll need to start over.
In a large bowl, whisk together the 3 cups all-purpose flour and 1 teaspoon salt. Make a well in the center and pour in the yeast mixture along with the 1 whole large egg, 1 teaspoon vanilla extract, 0.5 teaspoon garlic powder, and 0.5 teaspoon ground black pepper. Mix with a wooden spoon until a shaggy dough forms.
Incorporate the Butter and Knead
Cut the 0.5 cup cold unsalted butter into small cubes and add them to the dough. Using your hands or a dough hook attachment on low speed, knead the dough for 5-7 minutes until smooth and elastic. The butter should be fully incorporated, and the dough should feel slightly tacky but not sticky.
If the dough feels too dry, add 1 teaspoon milk at a time until it comes together without sticking to your fingers. This dough is sticky by design—it's what gives Brazilian cheese bread its signature texture. Cover the bowl with a damp towel and let it rest at room temperature for 30 minutes.
Shape and Fill the Dough
After the dough rests, divide it into 6 equal pieces (about 6 ounces each). Roll each piece into a 12-inch circle, about 1/8-inch thick. Place the circles on a parchment-lined baking sheet, covering them loosely with a towel to keep them soft while you prepare the filling.
In a small bowl, mix the 2 cups shredded mozzarella cheese and 0.5 cup shredded parmesan cheese until evenly combined. Spoon 1/6 of the cheese mixture onto the center of each dough circle, then gently pull the edges toward the center, pleating as you go. This creates those iconic cheese pockets that melt into rivers during baking.
Proof the Dough
Cover the shaped bread with a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until the dough has nearly doubled in size and feels light when pressed gently. The edges should pull away slightly from the cheese filling, indicating it's ready for the oven.
Preheat your oven to 375°F while the dough proofs. The high heat is crucial—it ensures the bread bakes quickly enough to create that crispy crust while keeping the interior tender. If you're unsure about the proof, look for bubbles forming on the surface and a slight jiggle when you shake the baking sheet.
Bake to Golden Perfection
Bake the cheese bread for 18 to 22 minutes until the crust is deep golden brown and the cheese is fully melted and bubbly. The bread should sound hollow when tapped on the bottom. If the top browns too quickly, tent it loosely with foil to prevent over-browning while the center finishes baking.
Let the bread cool for 5 minutes before serving—this allows the cheese to set slightly so it doesn't run everywhere when you pull it apart. Serve warm, tearing into pieces to reveal those gooey cheese rivers. The crust should be crispy, the interior soft, and every bite should be packed with melty cheese goodness.
Pro Tips For Making America'S Test Kitchen Brazilian Cheese Bread
- MEASURE BUTTER PRECISELY: This isn’t the time to eyeball—weigh that butter. The recipe calls for 1 cup (2 sticks) of softened butter, but if you scoop it straight from the fridge, you’ll end up with dough that’s too stiff. Let it sit at room temp for 30 minutes first, then measure by weight (226g) for consistency. Trust me, your pull-apart texture will thank you.
- DOUBLE-CHECK YEAST FRESHNESS: That "best by" date on your yeast packet? Ignore it. Instead, test it first: Mix 1 tsp yeast, 1 tsp sugar, and ¼ cup warm water (110°F). If it doesn’t foam within 5–10 minutes, toss it—no amount of patience will save stale yeast. A lazy shortcut? Buy small packets of fresh yeast (like Red Star’s) and keep them in the fridge for up to 3 months.
- STOP STRETCHING THE DOUGH: I’ve seen people pull and tug at the cheese bread dough like it’s taffy, thinking they’re helping it rise. Wrong. The dough should only be gently stretched to form a log—no aggressive kneading or rolling. Overworking it develops gluten, which makes the bread dense instead of airy. If it resists, let it rest 10 minutes and try again with light hands.
- BAKE UNTIL GOLDEN, NOT JUST BROWN: The cheese bread should hit 190°F internally, but don’t pull it out as soon as it’s browned. The edges will crisp up further as they cool, but if you take it out too soon, the center stays gummy. For extra insurance, tent foil loosely over the top after 20 minutes—this traps steam for a softer crumb while the outside crisps. (Yes, even if you’re impatient like me.)
Storing and reheating your america's test kitchen brazilian cheese bread
Room-Temp Revival
If your Brazilian cheese bread has cooled completely, revive it in the oven for 5-7 minutes at 350°F. Wrap it tightly in aluminum foil first to trap moisture. I like to add 1 tablespoon water to the foil before wrapping—it creates steam that keeps the interior soft.
The cheese will melt slightly, making every bite feel fresh again. 🔥
Freezer Storage Secrets
Freeze fully baked cheese bread in a single layer on a baking sheet for 1 hour to prevent sticking. Then transfer to a ziplock freezer bag or airtight container with parchment paper between layers.
Reheat from frozen at 350°F for 15-18 minutes, covered with foil. For extra crispiness, broil for 1-2 minutes at the end—just watch it like a hawk! ❄️
Microwave Quick Fix
For a fast but less ideal option, tear off individual pieces and microwave on 50% power for 20-30 seconds. Cover with a damp paper towel to prevent drying.
I only recommend this for small portions—it won't restore the crispy crust. The cheese stays gooey, though, which is the real selling point! 💫
Cheese Meltdown Prevention
If reheating causes cheese to ooze everywhere, try this: Wrap the bread in two layers of foil with 1 teaspoon water between them. The steam prevents over-melting while keeping things warm.
For extra stability, chill the wrapped bread in the fridge for 10 minutes before reheating—it firms up the cheese just enough to stay put. 🧀
Make-Ahead Pro Tips
Shape your dough balls and freeze them on a tray for 1 hour before transferring to a bag. When ready to bake, let them thaw in the fridge overnight.
The cold start helps prevent over-rising during proofing. For baked loaves, freeze them whole and slice directly from frozen—no thawing needed. Just reheat slices as directed above. 📅
Nutrition facts
Frequently asked questions about Brazilian cheese bread
Why does Brazilian cheese bread have that signature pull-apart texture?
The secret lies in the dough's high butter content and the strategic cheese placement. The dough's slight stickiness creates a flexible crust that expands dramatically during baking, while the cheese pockets in the center melt into rivers when pulled apart. The 30-minute rest before shaping also helps develop gluten for that perfect structure.
Can I make this recipe without yeast?
This version specifically uses instant yeast for reliable results, but you could experiment with a quick bread version using baking powder. Replace the yeast with 1.5 teaspoons baking powder and reduce the milk by 2 tablespoons—though the texture will be denser and less airy. The classic version relies on yeast for that signature lightness.
What's the best way to prevent the cheese from leaking out?
Work quickly when shaping and don't overfill the centers. Use freshly shredded mozzarella (not pre-shredded) and keep the dough cold until baking. For extra insurance, chill the shaped loaves for 15 minutes before proofing. The cheese needs to melt but shouldn't be liquid when you put it in the oven.
How do I scale this recipe for a crowd?
Double all ingredients and bake on two parchment-lined sheets. Use the same 375°F temperature but increase baking time by 2-3 minutes per loaf. For large gatherings, make 3 batches and freeze two—just bake from frozen with an extra 5 minutes. The dough can be mixed in a stand mixer with the dough hook attachment for easier handling.
What if my dough doesn't rise properly?
Check your yeast first—it should foam within 5 minutes in warm milk. If not, your yeast is dead. For a second attempt, try a warmer spot (like near the oven with light on) or use a proofing box. The dough should nearly double in 1-1.5 hours. If it's still flat, it may need more time or a warmer environment.