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Filipino Cheese Bread – deliciously soft and cheesy!


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. 🙂

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

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5 from 8 votes

Filipino Cheese Bread - so soft and cheesy!

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!
Print Rate
Course: Snack
Cuisine: Asian,Filipino
Servings: 30 pcs
Calories: 208kcal
Author: Bebs
Prep Time: 30 minutes
Cook Time: 17 minutes
Total Time: 47 minutes

INGREDIENTS

FOR THE DOUGH

  • 1 tablespoon instant dry yeast - - See NOTE 1
  • 1/4 cup warm water
  • 1 tablespoon sugar
  • 1/2 cup butter - or shortening
  • 1 cup milk
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 3 1/2 cups all-purpose flour
  • 1/2 cup potato flakes - (optional) - See NOTE 2
  • 1 egg

FOR THE STREUSEL TOPPING

  • 2 cups Kraft cheese - (grated cheese)
  • 1/2 cup flour
  • 1 1/4 cups powdered sugar
  • 1/4 cup butter - - melted at room temperature
  • 1 cup powdered milk - (skimmed milk)

INSTRUCTIONS

  • In a small bowl, proof yeast by mixing together the yeast, warm water, and 1 Tablespoon of sugar. This takes about 3-5 minutes.
  • 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.
  • Add the potato flakes and 2 cups flour and mix until paste-like consistency is achieved.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Best eaten while still warm.

VIDEO

RECIPE NOTES

Note 1 - Instant yeast can also be added directly to the flour or dough. But if you are not sure if your yeast is still active, do the proofing test first. Active Dry Yeast can also be used in the same amount but requires proofing and may take longer to rise. 
Note 2 - If you do not have potato flakes, just add the same amount of flour.
Nutrition Facts
Filipino Cheese Bread - so soft and cheesy!
Amount Per Serving
Calories 208 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 31mg 10%
Sodium 258mg 11%
Potassium 111mg 3%
Total Carbohydrates 26g 9%
Dietary Fiber 0g 0%
Sugars 12g
Protein 5g 10%
Vitamin A 5.8%
Vitamin C 1.4%
Calcium 15%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

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 Post Has 41 Comments

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  1. Bebs, did you now that instant yeast does not require proofing? You just add it in with the dry ingredients.

    Hope this is helpful

    1. Hi, yes, you are correct, no need to proof instant yeast. But it still can be done to be sure that the yeast is active and also to give it a good start. No difference if you do the proofing or just add it directly to the flour or dough.

  2. Hi. For the butter in the streusels, you said melted in room temperature. But in the procedure, it says cut the butter into the flour. So you don’t actually melt the butter? Should it only be at room temp? Sorry I’m confused. 🙂

    1. Hi Pacita, you can skip the manual kneading if you used the dough attachment of your stand mixer to knead the dough. Just make sure you do not over or under mix it.

  3. Hi bebs! If im going to use rice water roux or tangzhong, how much will i put? Im excited to try one of your recipes. ?

    1. Hi Erlinda, yes, that is common for bread, specially homebaked ones. They will harden when reheated if they became too dry, so try to store them in airtight containers.


  4. Thank you giving time to learn more on baking send a easy doin like cheese bread love to ieat
    Thank you keep posting recipe am ofw

    1. Hi Maria, it could vary on different factors like the temperature of your kitchen or the yeast you use for example. I usually need 30 minutes to an hour. But as long as they’ve risen to almost double then you can bake them.


  5. I made this today and it was sooo yummy! I have been an avid follower of your recipes since being pregnant and so far no fail! It always taste exactly how I expected them to be 🙂

    Just wondering, how do you store the cheese bread to keep it soft for a few days or until the following day at least? Or do you have a certain way of reheating them to maintain its texture before eating?

    1. Thanks for your wonderful comment Mylene. Yes, unfortunately, home-baked bread have the tendency to harden the next day. Try storing them in an airtight container at room temperature. Then warm them in the microwave for a few seconds before eating.


  6. Loved that this recipe is foolproof! It’s my first time to make cheese bread as requested by my family and it didn’t failed me. Thank you! I am a beginner in baking and just finding my way through and this makes me feel like a pro!

  7. Hi,

    I lived in Pampanga for the last 12 years before moving here in Australia, one of the things I miss there are the food, including breads from LA Bakeshop which I think have the best cheese bread ever!! And I loved that this recipe is based on that brand..I did it the first time and I find it too sweet for my liking though hubby, my kids and friends loved it :D…. so I’ll go for a second round but will reduce the sugar a bit… thanks so much for this wonderful recipe

  8. Hi,

    Does it affect the dough if I have to leave out the potato flakes? or do I have to add another 1/2 cup of flour to the recipe?

    Thanks,

    1. The purpose of adding the potato flakes is that since it absorbs moisture better, it will make the bread soft and moist longer after baking them. You can skip it if you do not have it but of course, it may not be as soft and moist. There is another technique using water roux which is used for making white bread. If you want to skip the potato flakes then you may have to add more flour. Start with 1/2 cup then just add more if needed while kneading.

  9. hi! may i know what brand of skimmed milk do you use for this recipe? does it really have to be skimmed milk or any powdered milk (bear brand or if you can suggest any) will do?

    thank you!

    1. I used the only powdered skimmed milk I can find in Germany and I forgot the brand already. You can try other powdered milk, of course, but the taste and texture is different.

  10. 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?


  11. 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.


  12. 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!

    1. 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.

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