Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on TumblrShare on StumbleUponDigg thisShare on YummlyShare on RedditEmail this to someone

Filipino Cheese Bread is popular breakfast or afternoon snack. It is sweet and milky unlike other cheese bread there is! | www.foxyfolksy.com Another well-loved breakfast or afternoon snack by many Filipinos! Unlike other cheese bread you know, Filipino cheese bread is sweet and milky.  

Filipino Cheese Bread is popular breakfast or afternoon snack. It is sweet and milky unlike other cheese bread there is! | www.foxyfolksy.com Back home, there is this bakery well-known all over the town of San Fernando, Pampanga for their cheese bread, the L.A. Bakeshop. They started downtown in 1985, not so far from the Cathedral and public market but the last time I was there, I heard they have already branched out to several other places.

I have to agree with a lot of people saying that theirs is simply the best cheese bread there is. Especially if you are able to get freshly baked ones! Which is likely because they have to make fresh batches all day to meet the demand for their cheese bread. They are just heaven! Warm, soft and sooooo cheesy! I could easily eat ten of them without a problem (or more if I don’t try to stop myself).

Filipino Cheese Bread is popular breakfast or afternoon snack. It is sweet and milky unlike other cheese bread there is! | www.foxyfolksy.com I was really craving for some of these Filipino cheese bread since I came back from the Philippines last January. Then, just recently, one of our readers here at Foxy Folksy was actually requesting for it. I took it as a sign that it is time for me to give this delicious bread a try.

So this is my attempt to copy L.A. Bakeshop’s famous cheese bread. I tried looking up for recipes online but there is really nothing much to see. I did find a few but not exactly what I was looking for, so I had to improvise a bit. It helped that I had some experience with making other bread like Pandesal and Ensaymada, then it was not so difficult to guess the rest. 🙂

Please note that the dough will be sticky to work with. This is what makes it soft and moist. I added potato flakes to this recipe because someone told me about it and that is supposed to make the bread softer. So I put it to the test and my findings…well, the cheese breads were really soft after baking, softer than without the potato flakes but after some hours there was really not so much difference.       

By the way, here it is Abbie as you requested. I hope you like it!

And…I made a video for this recipe and it should be up soon! Do watch out for it here! (video available below)

Filipino Cheese Bread is popular breakfast or afternoon snack. It is sweet and milky unlike other cheese bread there is! | www.foxyfolksy.com

5.0 from 5 reviews
Filipino Cheese Bread - so soft and cheesy!
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 30 pcs
 
These yummy Filipino cheese bread are generously covered in cheese streusel. They sweet and milky, unlike other cheese bread you know. Get the recipe here!
Ingredients
  • FOR THE DOUGH
  • 1 pack (9 gram) instant dry yeast
  • ¼ cup warm water
  • 1 Tablespoon sugar
  • ½ cup butter or shortening
  • 1 cup milk
  • ¾ cup sugar
  • ½ teaspoon salt
  • 3½ cup all-purpose flour
  • ½ cup potato flakes (optional)
  • 1 egg
  • FOR THE STREUSEL TOPPING
  • 2 cups grated cheese (Kraft cheese)
  • ½ cup flour
  • 1¼ cup powdered sugar
  • ¼ cup butter, melted at room temperature
  • 1 cup powdered milk (skimmed milk)
Instructions
  1. In a small bowl, proof yeast by mixing together the yeast, warm water, and 1 Tablespoon of sugar. This takes about 3-5 minutes.
  2. Meanwhile, in a mixing bowl, whisk together milk, butter or shortening, sugar and salt until well combined. You may use a bloom whisk or electric mixer.
  3. Add the potato flakes and 2 cups flour and mix until paste-like consistency is achieved.
  4. Add the rest of the flour, egg, and the bloomed yeast and mix using a spatula to form a dough. You might need to add more flour if the mixture is too liquid or too sticky but not too much.The dough is supposed to be sticky. Scrape the sides of the bowl while tipping the sticky dough over to a floured working surface. Knead for 7 minutes.
  5. Form the dough into a ball and place in a greased bowl. Cover the bowl with plastic wrap and let it rest and rise in a warm place for 40 minutes to an hour or until it doubled in size. I usually warm my oven at 50°C for 5 mins and turn it off then put the bowl of dough on the middle rack then close the door. This shortens the waiting time to 20-30 mins.
  6. Prepare the cheese streusel. In a big bowl, using a spatula, cut the butter into the flour until small chunks are formed. Add the powdered sugar and powdered milk and mix until it gets crumbly. Add the grated cheese and mix until well distributed.
  7. Take the dough from the oven and remove the cover. Line 2 baking sheets with parchment paper. Pinch a small piece from the dough about the size of a golf ball and roll it between your palms to form a ball.
  8. Cover each dough ball generously with cheese streusel pressing it gently around so the topping would stick. Arrange the covered dough balls on the lined baking sheet. Leave some gaps in between as they will rise a bit again. Do not let them rise so much.
  9. Bake them in a preheated oven at 300°F /150°C for 12 minutes or until they turn slightly golden. Turn off the oven but leave the cheese bread in the oven for another 5 minutes.
  10. Best eaten while still warm.
Notes
If you do not have potato flakes, just add the same amount of flour.

Update: May 21, 2017

Here it is, the video for making these delectable cheese breads. Hope you like it!

Filipino Cheese Bread is popular breakfast or afternoon snack. It is sweet and milky unlike other cheese bread there is! | www.foxyfolksy.com

Filipino Cheese Bread is popular breakfast or afternoon snack. It is sweet and milky unlike other cheese bread there is! | www.foxyfolksy.com
Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on TumblrShare on StumbleUponDigg thisShare on YummlyShare on RedditEmail this to someone

Written by Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time. If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This article has 14 comments

  1. FrosieD2
    Reply

    Hi! Thank you for posting this recipe! I can’t wait to try it! I just LOVE LA Bakeshop cheese breads! What kind of Kraft cheese did you use?

    • Reply

      Hi Frosie, I used Kraft Eden Cheese from the Philippines. I read that you can use Kraft Velveeta as an alternative in US.

  2. Mel
    Reply

    I have just started taking on bread recipes because i have dreaded yeast for so long. I don’t know why I was so scared of using it. This cheesebread recipe is the fluffiest and i am surprised they turned out as good as they did considering i am a beginner at breads. I will definitely be making these again and probably even use the bread recipe for cinnamon rolls in my next project.

  3. abbie
    Reply

    Hi Bebs! Cheesebread was one of my request. (If u still remember it?) thanks for the recipe. I did 2 times. The first one was something not good with the topping but the breads are ok. So i did 2nd round, i change the toppings i just mix cheese and sugar and it was perfect. ? thank you!

    • Reply

      Of course I remember, you are the Abbie mentioned in the post! Haha! I was addicted to these cheesebreads and it was your fault! ?

  4. Cheryl
    Reply

    Hello Foxy Folksy… May I use real potato rather than potato flakes? Thanks.

    • Reply

      Hi Cheryl…the purpose of the potato flakes is to absorb the water and keep the bread moist (so I’ve heard). So I do not think you should replace it with a real potato. Just skip it altogether and it will be fine.

  5. R. Baur
    Reply

    Great and delicious recipe…my first try was already so yummy, thank you Foxyfolksy!

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: