Texas de Brazil Cheese Bread Recipe

If you’ve ever been to Texas de Brazil, you know how addictive their cheese bread is. I love to cook new things, and this is a bread you’d struggle to buy—so why not make it at home?

My inspiration for this recipe comes from Texas de Brazil, where I’ve picked up DOZENS of cheese bread loaves.

This bread also known as Pão de Queijo, this classic Brazilian snack is made with tapioca flour and cheese.

These little cheese-filled bites are naturally gluten-free, crispy on the outside, and soft and chewy on the inside.

Let me show you how to make this Texas de Brazil Cheese Bread Recipe with simple ingredients!

My Personal Journey with Texas de Brazil Cheese Bread

The first time I went to Texas de Brazil, I think I ate more cheese bread than actual meat – and that’s saying something at a steakhouse! Something about these little cheesy puffs kept me reaching for more.

I asked the server what was in them, and when I found out they were made with tapioca flour and lots of cheese, I knew I had to try making them at home.

It took me several tries to get the texture just right. Too much flour and they’re too dry; not enough cheese and they lose that amazing flavor. But when you nail it – wow!

On a scale of 1 to 10, I give this recipe a solid 9.5. The only reason it’s not a perfect 10 is because somehow they still taste slightly better at the restaurant (maybe it’s just the fun of eating out!).

What is Brazilian Cheese Bread Made Of?

The secret to this irresistible cheese bread is in the ingredients. Let’s break them down:

• Whole Milk (1 cup): The milk gives the bread its moisture and richness. Full-fat milk works best for a creamy texture.
• Oil (½ cup): You can use extra virgin olive oil or vegetable oil. It adds fat and helps create that tender texture.
• Salt (1 tsp): Enhances the flavor of the bread.
• Tapioca Flour (500 grams or about 4 cups): This is the main ingredient! Tapioca flour gives the bread its unique chewy texture and makes it gluten-free.
• Eggs (3 large): Eggs bind the dough together and add richness.
• Cheese (2 ½ cups grated): You can use Parmesan, Granapadano, or Cheddar. The cheese is what makes this bread irresistibly flavorful.

Variations on Cheesy Bread

There are so many ways to switch up this cheese bread recipe. Here are a few ideas:

1. Garlic Cheese Bread – Add minced garlic to the dough for an extra flavor boost.
2. Spicy Cheese Bread – Mix in some red pepper flakes or chopped jalapeños.
3. Herbed Cheese Bread – Add dried oregano, basil, or rosemary to the dough.
4. Different Cheese Combinations – Try mixing mozzarella with Parmesan or using sharp cheddar for a stronger taste.

Helpful Equipment You’ll Need

Before you start cooking, here’s what you’ll need:

1. A saucepan (for heating milk/oil).
2. Mixing bowls (one big, one small).
3. Baking sheet + parchment paper (stops sticking!).
4. Wooden spoon (mixes better than metal)

How To Make Texas de Brazil Cheese Bread

Step 1 | Heat the Milk and Oil

Start by adding 1 cup of whole milk and ½ cup of oil to a saucepan. Stir in 1 teaspoon of salt, and heat the mixture over medium heat until it starts to bubble.

Once you see it boiling, remove it from the heat.

Step 2 | Combine the Tapioca Flour

Now, take the 500 grams of tapioca flour and add it into the hot milk and oil mixture. Stir everything together with a wooden spoon. Be careful, as the mixture will be very hot!

Continue stirring until it all comes together, and let it cool down for a few minutes.

Step 3 | Add the Eggs

Once the mixture has cooled enough for you to handle it, add the 3 large eggs. If you want, you can whisk the eggs separately before adding them in, but you can also just throw them directly into the dough.

Stir everything together until it’s well combined.

Step 4 | Add the Cheese

Now for the fun part — cheese! Add 2 ½ cups of coarsely grated cheese to the dough. You can use any sharp cheese you like, such as Parmesan or Granapadano.

Mix the dough thoroughly so that the cheese is evenly distributed throughout.

Step 5 | Form the Balls

Once everything is mixed, the dough will be sticky but not liquid. You can now start forming 1-inch balls with your hands and place them on a baking sheet lined with parchment paper.

Be sure to leave about an inch of space between each ball.

Step 6 | Bake the Cheese Bread

Preheat your oven to 400°F (200°C). Once the oven is hot, bake the cheese breads for about 25 minutes, or until they’re golden and slightly crispy on the outside.

Step 7 | Enjoy!

Once they’re done, take them out of the oven and let them cool down a little. Serve warm and enjoy these cheesy, soft, and delightful treats!

Recipe Tips for Success

After making this Texas de Brazil Cheese Bread Recipe countless times, I’ve picked up some tricks that help make it foolproof:

• Don’t swap the flour: Tapioca flour is essential for authentic texture – regular flour won’t work as a substitute.
• Grate your own cheese: Pre-grated cheese often has anti-caking agents that affect melting. Freshly grated cheese makes a big difference in flavor and texture.
• Watch the heat: When heating the milk mixture, keep an eye on it. If it gets too hot, it can scorch and give an off-flavor to your bread.
• Use warm (not hot) dough: If the dough is too hot when you add the eggs, they’ll cook and create lumps. If it’s too cool, they won’t incorporate well.
• Wet your hands: Keeping your hands slightly damp makes rolling the sticky dough much easier.
• Don’t overcrowd: Leave enough space between the balls on the baking sheet so they can expand without touching.
• Rotate the pans: Halfway through baking, rotate the pans for even browning.
• Test one first: If you’re unsure about the size or baking time, bake just one ball as a test before doing the entire batch.
• Serve immediately: These cheese breads are at their absolute best when fresh from the oven and still warm.

What to Eat with Brazilian Cheese Bread?

One of the great things about Texas de Brazil Cheese Bread is how versatile it is. Here are some perfect pairings:

1. Brazilian-style grilled meats: Just like at Texas de Brazil, these cheese breads are perfect alongside barbecued or grilled meats. The chewy bread helps balance the rich flavors of the meat.
2. Hearty soups and stews: The bread’s slightly crisp exterior and chewy interior make it great for dipping into soups. I especially love it with bean soups or chili.
3. Breakfast companion: Cheese bread makes a wonderful breakfast or brunch item. Serve it with scrambled eggs and fresh fruit for a filling start to your day.
4. Simple green salad: The richness of the cheese bread pairs nicely with a light, tangy salad dressed with vinaigrette.

How to Store Brazilian Cheese Bread

Storage: Keep leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.

Reheat: Warm them in the oven at 350°F for 5 minutes or microwave for 15-20 seconds.

Freeze: Freeze the unbaked dough balls on a tray, then transfer to a zip-top bag. Bake from frozen at 400°F, adding a few extra minutes.

Texas de Brazil Cheese Bread Recipe FAQs

1. Why did my cheese bread not puff up as expected?

If your cheese bread didn’t puff up, there could be a few reasons. First, check if your oven was hot enough – it needs to be at 400°F to create the steam that makes them rise.

Second, the dough might have been too wet (add a bit more tapioca flour next time).

Lastly, make sure you’re using fresh eggs, as they provide the leavening power. Old eggs don’t create as much lift in baking.

2. Can I make the dough ahead of time?

Yes, you can make the dough up to 24 hours ahead and keep it in the refrigerator. Just be aware that it will stiffen up quite a bit when cold.

Let it sit at room temperature for about 30 minutes before trying to form the balls, or you’ll find it too firm to work with.

The cheese bread might not puff up quite as much with refrigerated dough, but they’ll still taste delicious.

3. What’s the best cheese to use for authentic Brazilian cheese bread?

Traditional Brazilian cheese bread uses a cheese called Minas cheese, which isn’t readily available in the US.

For the most authentic flavor, a mix of Parmesan and a medium-aged white cheese like Gruyere works well.

However, I’ve found that a combination of sharp cheddar and Parmesan creates a flavor very similar to what you’ll taste at Texas de Brazil.

The key is using a cheese with good flavor – bland cheeses won’t give you that distinctive taste.

4. My dough is too sticky to roll into balls. What should I do?

If your dough is too sticky to handle, try chilling it in the refrigerator for 20-30 minutes. This firms up the dough and makes it easier to roll.

Another trick is to wet your hands with cold water before rolling each ball – the moisture creates a barrier between your hands and the sticky dough.

If it’s still too sticky after trying these methods, you might need to add a bit more tapioca flour, but do this sparingly as too much will make the bread dry.

5. Can I make these larger or smaller than the recipe suggests?

Absolutely! You can adjust the size based on your preference. For cocktail party bite-sized cheese breads, make them about 1 inch in diameter.

For a more substantial side dish, you can go up to 2 inches. Just remember to adjust the baking time accordingly – smaller balls might need only 15-18 minutes, while larger ones could take up to 30 minutes.

The perfect cheese bread should be golden brown on the outside and have a hollow sound when tapped.

6. Why did my cheese bread deflate after taking it out of the oven?

Some deflating is normal with Brazilian cheese bread – they puff up dramatically in the oven and then settle a bit as they cool.

However, if they’re collapsing completely, they might be underbaked. Try baking them a few minutes longer next time.

Also, avoid opening the oven door during the first 15 minutes of baking, as the temperature drop can cause them to deflate prematurely.

7. Is Brazilian cheese bread supposed to be gooey in the middle?

Yes and no. Brazilian cheese bread should have a chewy, slightly stretchy interior, but it shouldn’t be raw or gooey. If the center seems undercooked, they need a few more minutes in the oven. The perfect texture is moist and chewy but fully cooked through.

If you cut one open, it should have small air pockets throughout, not a dense doughy center.

8. Why does my cheese bread taste bitter?

If your cheese bread has a bitter taste, the culprit is likely the olive oil. Extra virgin olive oil can sometimes impart a bitter flavor when baked at high temperatures.

Try using a milder oil like vegetable oil, canola oil, or even a light olive oil (not extra virgin). Also check that your tapioca flour isn’t old or rancid, as this can also cause off flavors in the finished bread.

Did you make this Texas de Brazil Cheese Bread Recipe? Please leave a ⭐ rating and review!