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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 17 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
Keyword: cheese bread,cheesebread,filipino cheese bread
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 active 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 7-10 minutes or until dough is smooth and elastic. Do the windowpane test.
  • 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 used and can be added directly to the flour or dough. If you are not sure if your yeast is still active, do the proofing test first.  
Note 2 - If you do not have potato flakes, you can use 1/4 cup potato flour or all-purpose flour.
Nutrition Facts
Filipino Cheese Bread - so soft and cheesy!
Amount Per Serving
Calories 208 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 31mg10%
Sodium 258mg11%
Potassium 111mg3%
Carbohydrates 26g9%
Fiber 0g0%
Sugar 12g13%
Protein 5g10%
Vitamin A 290IU6%
Vitamin C 1.2mg1%
Calcium 150mg15%
Iron 0.9mg5%
* 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 92 Comments

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  1. 5 stars
    I made these yesterday and everyone loved it! I haven’t tried the ones from L.A. Bakeshop but a friend said they were perfect and really close to the original. It will probably take awhile to do another batch as we don’t have a lot of food items from the Philippines. I had to ask a few friends if they had leftover Bear Brand powdered milk from their last trip back home 😅 I just had a problem with the cheese streusel though. It was fine and crumbly at first but as I went along, it seemed to be melting a bit in my hands. I wasn’t sure if it was the butter or the cheese (or possibly both). Nevertheless, it turned out great for my first try. Thank you for sharing your recipe!

  2. 5 stars
    Thank you for sharing your recipe! I tried it for the first time today and everyone loved it! I’m based in Bermuda so some ingredients are hard to get hold of, but I was able to get Bear Brand powdered milk by asking friends around. Luckily the grocery restocked Eden cheese, so I was able to use that for these scrumptious little things. I just had trouble with the streusel topping as it wasn’t as crumbly as yours was, I’m not sure if I softened the butter too much or if the cheese was melting as I was going along (probably both). Nevertheless, the outcome was still a success! Looking forward to trying more of your recipes ❤️

    1. Hi Kate, thanks for the great comment and happy that you like our recipe. Try to chill the cheese before and after grating it so it will not melt and stick together.

  3. If using stand mixer, do i need to use the dough hook right away or paddle/whisk attachment first? And for the cheese any substitute? Can’t find eden cheese here in filipino store. Thanks

    1. Hi Ivy, yes, you need to use the whisk attachment first for mixing then the dough hook for kneading. You can skip the cheese if you do not have it and it will still be fine.

  4. Hi, can I omit the powdered milk for the topping? Or any substitute for powdered milk because I don’t have it now. Thanks

    1. Hi Mar, I am afraid that is a major ingredient if you want to make cheese bread. You can make other bread, like Spanish bread or Ensaymada instead. We have the recipes here.

  5. 5 stars
    Hi Bebs, I did this yesterday and everybody loved it, it was soooo good.I’ll give it more than 5 stars if I can.I’m planning to do another batch today. Can I just double the ingredients if I want to make more?Thank you so much for all your post, I’m one of your avid follower.

  6. 5 stars
    Hello Bebs! Thank you so much for sharing this awesome recipe of our all-time favorite cheese bread. I tried it for the first time and I guess I nailed it. HAHA! I used your water roux coz I don’t have the potato flour. Also, instead of skimmed milk I used Bear Brand powdered milk. Your recipe is so easy to follow for a beginner like me yet it’s so delicious just the way we liked it! 5+⭐️ 🧡🧡🧡

    1. Hi Jo, it depends really on how warm or cold your kitchen is. It can take as less as 30 minutes to an hour. The best way to know is if the shaped doughs have expanded to almost double its size.

  7. Hi Bebs, I was just wondering, do you think I could make the dough using a bread machine? I usually just use the dough function on my breadmaker whenever I make my pandesal, spanish bread, and pastel buns. Also, do you use warm milk in this recipe? Dakal a salamat. 🙂

    1. Hi Pier, yes you could use the dough function and follow the usual instruction— liquids first, dry last. Yes, I use lukewarm milk.

  8. 5 stars
    I love all your recipes! For the streusel, is there a substitute for the powdered sugar as I don’t like it to be too sweet, or can I use just 1/2+1/8 cup powdered sugar and 1/2+1/8 cup flour? Thank you!

    1. Hi Natasha, powdered sugar is actually not that sweet compared to regular sugar but you can lessen it further to 3/4 cup and add more powdered sugar.

  9. Hi Bebs,
    I love your website and recipes (especially the ones with videos ☺️) it’s easier to follow for a newbie baker like me.
    You made me want to bake something new every day after trying out your pandesal (ube cheese and regular) recipes.
    Question, can I use shredded mild cheddar cheese instead of the kraft cheese or caN I use Eden cheese to substitute for the kraft cheese?

  10. Hi Bebs,

    Happy mother’s day! Love your recipes easy to follow and my kids love them all! Just want to ask if I still have to use another cup of apf or potato flour in place of tanzhong method? Thanks and
    More power!

    1. Hi Jem, this recipe uses potato flakes (for mashed potatoes) but can be replaced with 1/4 potato flour. If you want to use tangzhong, them use additional 25g of flour and 100ml milk for it. Happy mom’s day to you!

  11. 5 stars
    I made your Cheese Bread recipe! There are no other words to describe it, it was heavenly!!!!!!! I added some regular finely shredded Sharp Cheddar cheese, together with the Eden cheese in the streusel, for texture. It was the bomb!!! If I can give this recipe more than 5 stars, I would!

  12. Hi. I don’t have an instant dry yeast. Do you know the equivalent of 1 tablespoon instant dry yeast to active dry yeast? Thank you 😊

  13. Hi Bebs! I made this recipe already and it is sooo good! Hoping to make another batch tomorrow but I only have bread flour left. I was wondering if I can substitute APF with bread flour? Thanks so much!

  14. Hi. I love this cheese bread. I just baked it today. But I’m having a hard time with the streusels, it became sticky, some stuck together and made a big ones, and does not stick well to my dough. Any tips
    on how to handle this? Thanks! 🙂

    1. Hi Anna, could it be that you were handling it too long that the cheese has melted? Use cold cheese so it is easier to grate and won’t stick together. You can also brush some milk to the dough balls so the streusel will stick and you also have to work fast so it will not melt and stick to your hands.

    1. Hi Celian, increase the milk to 1 1/8 cup in the recipe. Then take 1/2 cup from the milk and 3 tablespoons of flour from the recipe to make the tangzhong.

  15. 5 stars
    Thank you for this recipe, Bebs! I made them without the potato flakes but had to add probably an additional cup of APF but they still turned out super soft and yummy. I live in Dubai so we have the occasional cravings for LA Bakeshop’s cheesebread and this def a great copycat recipe. My family enjoyed eating them! Thank you! 🙂

  16. 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.

  17. 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.

  18. 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.

  19. 5 stars
    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.

  20. 5 stars
    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.

  21. 5 stars
    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!

  22. 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

  23. 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.

  24. 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.

  25. 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?

  26. 5 stars
    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.

  27. 5 stars
    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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