Another well-loved breakfast or afternoon snack by many Filipinos! Unlike other cheese bread you know, Filipino cheese bread is sweet and milky.
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).
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 - so soft and cheesy!
FOR THE DOUGH
- 1 tablespoon active dry yeast - See NOTE 1
- ¼ cup warm water
- 1 tablespoon sugar
- ½ cup butter or shortening
- 1 cup milk
- ¾ cup sugar
- ½ teaspoon salt
- 3 ½ cups all-purpose flour
- ½ cup potato flakes (optional) - See NOTE 2
- 1 egg
FOR THE STREUSEL TOPPING
- 2 cups Kraft cheese (grated cheese)
- ½ cup flour
- 1 ¼ cups powdered sugar
- ¼ cup butter - softened at room temperature
- 1 cup powdered milk (skimmed milk)
- 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.
Hi! Just wanted to ask on why my cheese streusel melted? It turned into a paste-like consistency after a few minutes, which made it harder to use.
Hi Tiffany, we used processed cheese for this one which does not really melt (they are sold in boxes in regular shelves and not on the chilled section). SO maybe it was the kind of cheese you used?
Hi Ms. Bebs! I just want to know for how long will this cheese bread be good for?
It is best eaten while still freshly baked and warm. Store it in an airtight box once it has cooled down so it will not dry out and will last for some days.
This recipe is amazing!!!
My very first cheese bread! And husband liked it a lot! ❤️ Thank you for sharing this recipe, definitely for keeps!
That is great, Mylene! Thanks for the perfect score..
Hi, can I use Eden cheese for the streusel?
Yes, that is what I used.
I accidentally used 1/2 cup of potato flour instead od 1/4 will that be okay?
Should still be fine. Maybe you just have to add a bit of water.
Hi, these buns look so good. Just wanted to ask, if we can use sharp cheddar cheese for the streusel and maybe castor sugar instead of powdered?
Also, what is the time for the second rise?
Thanks! Can't wait to try it. ❤️
Sharp cheddar would be stronger but I think it should be ok just use lesser. If you have a coffee grinder or food processor, you can make powdered usage from regular sugar. Using castor sugar might not give you the same texture. As for the second rising time, it really depends on the temperature of your kitchen, so as long as it has risen to almost double then it should be ready.
Cheese bread has always been my favortie. I tried your recipe and it created the best cheese bread I have ever tasted. Even my family loved it and kept on asking me to bake more.
Wow! That is such a great review to receive. Thanks so much and really glad you ad your family like it.
can i sub the potato flakes with coconut flakes?
No, you can't. The purpose of potato flakes is to increase water absorption and since it is starch it will combine with the flour. You can also use potato starch instead.
Good day! I was reading through this recipe and if i may ask, what is the serving size for this? 🙂
The best! Had a random craving of freshly baked cheese bread and found your recipe! It’s the best! Can’t believe how good it is! Family loved it too! Thanks a lot!
That is great, Sharon! Thanks for the 5 stars.😘
Hi. Quick question. I cant make my dough rise. When its out from the oven its flat. Idk what i did wrong.
Proof your yeast, first. Take a teaspoon and sprinkle it into a 1/2 cup lukewarm water. It should become foamy, if not or if it only created a bit of foam then throw it away and buy a new one.
hello I wanted to make this recipe but wondering which cheese i should use? is it parmesan or cheddar? I dont have access to eden cheese as im not in the ph, thanks!
Hi Athena, then just skip the cheese and just use skimmed or powder milk. It should still be good.
I always follow your recipes and I loved this. Tastes even better than LA! However, I had problems with the streusel topping.. I refrigerated it after mixing all the ingredients together and it became moist and sticky. I also wanted to ask how much flour did you add while kneading? The dough was wet after rising. I really loved the flavor but mine was quite wet and greasy so I wanted to redo it and correct my mistakes 🙁
Wet or sticky dough makes really soft buns so if you have the patience for it I will recommend not adding too much flour. The streusel has powdered sugar that normally dissolves when refrigerated.
Hello. I tried this recipe, consistency (eventhough I only used APF) and taste turned out great. My only problem was it didn't turn golden brown as I wanted it to be. What seems to be the problem in this case?
Btw, I have tried your other bread recipes and they were all good. Didn't have to tweak the recipes etc..Thank you!!
Hi Mage, you can turn up the heat a bit but normally they are pale than brown. You also do not want to burn the crumbs or they will become a bit bitter.
Tried this recipe today and it was sooo good! I tried converting your measurements to metric but im not soo sure of the conversions (google did the most) .. may e u can share metric measurements next time? Anyhow, the bread to me were perfectly splendid.😉You are such a big help, just so you know, your recipes are my first choice everytime. Thank you and may you continue to inspire more people.🤗❤️
Hi Apple, happy that you like it. The conversion to metric is already given you just have to select it under the INGREDIENTS heading.
Hi thanks so much for the recipe. I tried this today and bread was really soft and good however the streusel came out too sweet. I used your metric measurements and looks like for the cheese conversion is incorrect as 2 cups is only 20 grams on the recipe. Is that right?
Thanks for calling our attention to this, 2 cups of grated cheese is the correct one like in the video. It is fixed now. Thanks again.
I tried this recipe and it was perfect! Thank you for sharing! I would like to ask for the shelf life of the bread at room temp? Thank you
Hi Claire, like most homebaked goods, it can last a couple of days before it becomes stale or dries out at room temperature. You can also refrigerate so it lasts longer and reheat before serving.
Hi Ms.Bebs! I just wanna ask if you have any suggestions or alternatives to the cheese you used? I looked it up on amazon and it's very expensive for a block of cheese. Thank you for your answer.
Also, is the butter unsalted or salted? Thank you.
You can use mild cheddar.
I tried this recipe and the topping became clumpy and not evenly distributed. Does this really need powdered sugar?
It could be too humid in your kitchen. You can lessen or omit the grated cheese because it moistens the powdered milk and sugar and create the clumps.
Thank you so much for making and sharing this recipe 💗 My whole family loved it, been wanting to hack this recipe for a long time ☺️
You are welcome, Cha.
Was trying to window test mine but the though cuts like a clay. What will I doooo
I am you fan. Most of my dishes based on your recipe and all came out superb. This cheesy cheese bread, my family loved the softness and taste. I just tried half of the recipe but next time will make and follow the full measurements. More recipes please..
That is so good to hear, Donna. So happy that you and the family are enjoying our recipes.
Hi Ms. Bebs! I just wanna ask about the cheese. You said Kraft cheese. Did you use Eden cheese? I don't have access to Eden cheese unless I order it online. Do you have any suggestions for the cheese that I can use? Thank you so much.
You can skip it if you don't have it. Not the same but should still be good.
Hi! May I ask where can I get potato flakes? Is this store bought? Or can be be homemade? Thanks.
This is mashed potato, normally sold in boxes, you can buy from the supermarket.
Love your recipes... this one I failed maybe because I used velveeta what cheese can I use instead? TIA
If you cannot find anything close to our processed cheese then just skip it, it should still taste good.
Hello...I am going to use instant yeast, how much should I use? Thank you!
Same amount, Chel.
Hi!!! May I know what is the weight of each dough you cut on the video?
Hi Bebs, can I use milk powder instead of skimmed milk powder. If yes, what should be the measurement? Thanks!
I think it should be fine, Peachy. Use the same measurements.
I’ve tried this today but struggled with the streusels. It did not become crumbly. I used grated cheddat cheese and normal powdered milk, did these cause the streusels to be sticky instead of crumbly.
I still baked it and turned out decent but doesn’t have the same texture as the pictures. Please advise.
Hi Zen, maybe your cheese was too soft or moist?
Hello! I made this bread last time and It turned soft and pillowy! Thank you! 🙂 I would like to do this again but I am wondering if I can do this the night before? If yes, should I do the first proofing first before I leave it in the refrigerator overnight so I will just shape and do final proofing in the morning? Thank you!
Hi Kath, you can do it in 2 ways. Refrigerate after kneading so it will slowly rise in the fridge overnight or do it after shaping and dredging then just let it come to room temperature and bake in the morning.
Is it possible to use breadflour instead of APF? Thank you
Sure you can Che, but there could be some (minor) differences in the final output. Neither good nor bad, just depends on how you like your bread/buns.
Chris IC says
May I know how many servings for the 208 calories? Is that for just 1 bread?
Yes, that is per piece.
Hi! I have a question. My streusel ended up being one lump. I don’t know how but the streusel bits weren’t separated and the flour and powdery texture disappeared. It looked like a dough almost. Do you think I over mixed it? What did I do wrong?
Maybe it is the cheese used and the temperature of you kitchen has melted it. Try freezing the cheese first then grate it and refrigerate again before adding the rest of ingredients.
Made this yesterday and it was so good. Everybody loved it. It brought back so much childhood memories. Thank you so much for sharing.
Glad to hear it, Christine!
Hi, so to substitute potato flakes with flour, would that be in addition to the 3.5 cups already? Thanks.
Hi Ana, you can try just omitting the potato flakes. If it is too sticky then add flour a tablespoon at a time up to 1/4 cup.
If it wasn’t for Safari I wouldn’t have found u, and can I shorten the time a bit? Thanks!
Hi Nat, good thing you did find us. Shortening the time will depend on your kitchen, if it is warm then it will rise fast or you can add more yeat but be prepared to get a bit of a yeasty smell/taste. You could also warm your oven a bit and turn it off then let the dough rise there.
Hi Bebs! I tried making these and followed the recipe with proper measuring cups but the bread came out dense and hard... the only thing I changed is I mixed the instant dry yeast with the second batch of flour and did not activate it like you did. So I’m thinking this might be the reason?
If it is instant yeast it should not be a problem as long as you use lukewarm water. I am only thinking about how you measured the flour. Did you scoop it directly from the container? Remember to spoon the flour to the cup then level and no tapping it. It could also happen if the dough is over or under kneaded or did not rise enough.
This recipe yields more than I need. Can I halve the recipe?
Sure you can, Ann. Or you freeze the other half of dough for baking later. You can make pandesal from it too.
Hello I tried to make this but my dough came out so sticky and I had to keep adding flour. I also substitute potato starch with tapioca starch so I’m not sure if that made it more sticky.. any suggestions on how to make dough less sticky and wet
Did you use proper measuring cups? The dough is supposed to be sticky but not wet.
Hi can i use potato starch?
Yes, you can, En.
Hi, will using potato starch give the same softness as potato flakes?
Hi Yana, it should as they both absorb more liquids which makes bread softer.
Hershcel Agoncillo says
my dough wont rise the second time. it has cheese toppings already. I tried everything to fix it by putting it in the oven with boiling water underneath etc... nothing.
I was thinking maybe i mix my instant dry yeast to the milk (i use evap, ) instead of the water.! Ayahhhh now i dont know if this is still okay to bake but not sure if its still edible. anything else i can do?
Could it be that you let it rise too long the first time? Or it was overhandled during the shaping. Just give it more time to rise.
5 stars! Tweaked the flour I used (50% all purpose flour, 50% whole wheat flour). Also used just APF because I did not have potato flour. Turned out really good even though it was my first time ever to make bread. I have a lot of streusel left though. My batch yielded 30 and I coated all pieces generously. Did this happen to anyone else?
Hi Tin, thanks for the great review. I did have some leftover streusel but not really that much. You can still sprinkle it on top of the shapes bubs once they have expanded to cover the gaps.
I am planning to make this bread. May I know their shelf life please? Thank you.
Hi Gy, in our house, it won't last a day 😉. Store it in a box, refrigerate and reheat in the microwave oven when you have leftovers.