America's Test Kitchen Brazilian Cheese Bread Recipe: Pull-Apart Magic With Crispy Cornmeal Crust

America’s Test Kitchen’s foolproof Brazilian cheese bread recipe delivers the pull-apart magic that makes every bite worth the effort—crispy cornmeal crust meets gooey, cheesy centers in perfect harmony.

The secret lies in tapioca flour and authentic Brazilian cheese (minas cheese or parmesan), which create that signature texture no store-bought version can match. I've perfected this technique over years of testing, ensuring the dough stays elastic and the crust achieves that coveted crunch. ⚡

The process begins with a simple dough that requires just five ingredients, including the essential tapioca flour that gives the bread its signature chewiness.

Shaping the dough into balls and pressing them into a baking dish creates those signature dimples, while the cornmeal topping delivers the crispy crust we all crave. This recipe builds on traditional methods while offering flexibility for add-ins like chili flakes or herbs. The result?

A loaf that's impossible to resist pulling apart.

By the time it emerges from the oven, you'll have golden-brown cheese bread with a crispy exterior that shatters at the touch and a molten interior that stretches with every pull.

The aroma alone will have everyone gathering around your table, and the first bite delivers that perfect balance of cheesy richness and textural contrast. This is the kind of side dish that elevates any meal from ordinary to extraordinary.

Whether you're serving it alongside grilled meats or using it as a snack for game day, this Brazilian cheese bread delivers restaurant-quality results at home. The recipe scales perfectly for parties, and leftovers reheat beautifully. Let's get started on creating your own pull-apart masterpiece.

Ingredients for america's test kitchen brazilian cheese bread

Five simple ingredients transform into golden, pull-apart Brazilian cheese bread magic.

The tapioca flour is non-negotiable here—it's what gives this bread that signature chewy texture. Bob's Red Mill or Anthony's Goods are my go-tos for quality, but any brand will work as long as it's labeled 'instant' or 'tapioca starch'. Minas cheese is the gold standard, but Parmigiano-Reggiano is a solid backup. Grab a wedge from the deli counter and grate it yourself—pre-grated tastes like sawdust. The cornmeal? Bob's Red Mill fine grind is perfect, but any brand in the baking aisle will do. For the milk, warm it to 110°F—too hot kills the yeast, too cold slows it down.

No Minas cheese? Sharp cheddar or mozzarella at double the amount works in a pinch, though it won't be authentic. Skip the chili flakes? Dried oregano or smoked paprika adds depth instead. The butter should be cold—cubed and straight from the fridge mixes better than melted. For the herbs, fresh basil or parsley are ideal, but dried works at half the amount. Pro tip: If your yeast isn't fresh, proof it in warm water first to make sure it's active. No need to stress over exact measurements here—eyeball the herbs and spices unless you're feeling fancy.

This dough is best used fresh, but you can shape and refrigerate it for up to 24 hours if needed. The baked bread reheats beautifully—350°F for 5-10 minutes restores that crispy crust. Store leftovers at room temperature for 2 days or freeze for 3 months. For parties, double the batch—it disappears fast. I always make extra and freeze portions for lazy weeknights. Trust me, the first bite out of the freezer is still worth it.

Step-by-step instructions for Brazilian cheese bread with crispy cornmeal crust

Here's how to make the perfect pull-apart bread with that iconic crispy crust and gooey cheese center.

In a large bowl, whisk together the 2 cups all-purpose flour, 0.25 cup tapioca flour, 0.5 tsp instant yeast, 0.5 tsp granulated sugar, 0.5 tsp salt, and 0.5 tsp chili flakes (if using). The tapioca flour is key here—it creates that signature chewy texture that sets this bread apart from regular cheese bread.

Make a well in the center and add the 0.75 cup warm milk and 0.5 cup cold cubed butter. Mix with a wooden spoon until the butter is just incorporated, then use your hands to knead until a shaggy dough forms. This dough won't be smooth—it's supposed to be sticky and slightly messy. Real talk: don't overwork it or you'll develop too much gluten and lose that tender crumb.

Add the 1.5 cups grated Minas cheese or Parmesan cheese and the 0.25 cup cornmeal to the dough. The cornmeal will create that magical crispy crust we're after. Use your hands to gently fold everything together until the cheese is evenly distributed throughout the dough. You're looking for a dough that's soft and slightly tacky—it should hold together when pressed but still feel quite sticky.

Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes. This short rest helps the gluten relax and makes the dough easier to shape. I know it seems like a short time, but trust me—this step makes shaping the bread so much easier later. If your kitchen gets cold, you can place the bowl in a slightly warm oven (70°F) for 10 minutes to speed this up.

Preheat your oven to 375°F and line a baking sheet with parchment paper. Lightly grease a 9-inch round cake pan or use a round baking dish. Transfer the dough to the prepared pan and gently press it into an even layer, about ½-inch thick. Use your fingers to create dimples all over the top—this helps the bread puff up and gives you those perfect pull-apart sections.

Bake for 25-30 minutes until the top is deep golden brown and the edges are crispy. You'll know it's ready when the crust sounds hollow when tapped on the bottom. If you're using a dark baking dish, you might need to bake it for the full 30 minutes to get that perfect color. The interior should still be slightly soft—this bread is meant to be warm and gooey!

Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack. Here's the secret: let it rest for at least 10 minutes before serving. This resting period allows the bread to set slightly, making it easier to pull apart without falling completely apart. The cheese will continue to melt and become even gooier as it cools.

While it rests, chop the 0.25 cup fresh basil or parsley if using. Sprinkle it over the top just before serving for a fresh pop of color and flavor. Serve warm with marinara sauce for dipping or alongside your favorite pasta dish. Each pull should have that perfect combination of crispy edges, chewy interior, and melty cheese—this is what makes Brazilian cheese bread so addictive!

Essential equipment for perfect results

Dough Mixing Tools

Start with a large mixing bowl (I use OXO Good Grips 5-cup) to whisk your dry ingredients. For the wet ingredients, a measuring pitcher (like Kitchenaid Stainless Steel) ensures precise milk temperature.

A wooden spoon is ideal for initial mixing, but switch to your hands for kneading—this dough is sticky, so wear latex-free gloves if you prefer. 🌾

Cheese Grating Essentials

For authentic flavor, a box grater (I recommend Microplane Zester/Grater) works best for fresh Minas cheese or Parmesan. Pre-grated cheese lacks moisture and flavor—always grate your own. A fine-mesh sieve (like OXO Good Grips) catches any large cheese chunks before mixing them into the dough.

Cornmeal Coating Setup

Use a fine-mesh sieve (I keep OXO Good Grips in my pantry) to dust cornmeal evenly over your baking dish. This creates that signature crispy crust. A 9-inch round cake pan (like Wilton Non-Stick) works perfectly, but any round baking dish will do.

Lightly grease it with butter or baking spray to prevent sticking.

Baking Must-Haves

A digital oven thermometer (I swear by Thermoworks Oven Thermometer) ensures your oven stays at 375°F—critical for even baking. A parchment-lined baking sheet (I use King Arthur Parchment) prevents sticking, and tongs (like OXO Good Grips) help transfer the hot bread to a wire rack.

Resting and Serving Tools

For resting, a wire cooling rack (I love OXO Good Grips) keeps the bread from getting soggy. A small offset spatula (like Mercer Culinary Genesis) helps transfer the bread to the rack.

For garnishing, sharp kitchen shears (I use OXO Good Grips) make quick work of fresh herbs. 🌿

Optional Extras

For chili flakes or herbs, a spice grinder (like Basic Biona) keeps your spices fresh. A small bowl (I use Pyrex 1-cup) holds your garnishes until ready to sprinkle.

If you're making this for a crowd, a stand mixer with dough hook (like Kitchenaid Artisan) saves time for larger batches.

Frequently asked questions