Filipino Cheese Bread
Filipino Cheese Bread is a unique sweet pastry that defies expectations. Despite its name suggesting a savory treat, it features a soft, pillowy potato-enriched bread coated in a distinctive sweet-salty streusel made from cheddar cheese, powdered milk, and sugar. Originating from Pampanga in the 1990s and popularized by L.A. Bakeshop, this modern addition to Filipino panaderia classics showcases the culture's masterful blend of contrasting flavors in a single bite.
Equipment
- Stand Mixer with Dough Hook (Mixer na may Dough Hook) For efficient dough kneading
- Digital kitchen scale (timbangan) For precise measurements
- Large Mixing Bowls (Mangkok) For mixing ingredients and proofing dough
- Pastry Brush (Brush para sa Pagpapahid) For applying egg wash
- Baking sheets For baking the bread
- Parchment Paper To prevent sticking
- Dough Scraper (Pangkayod ng Masa) For easy dough handling
- Cooling rack For proper cooling
Ingredients
For the Dough
- 3½ cups high-grade flour 435g (Harina)
- ½ cup potato flakes 30g
- 1 tablespoon active dry yeast 9g
- ¼ cup warm water 60ml (Maligamgam na tubig)
- ½ cup butter melted (113g) (Tinunaw na mantikilya)
- 1 cup milk 240ml (Gatas)
- ¾ cup + 1 tablespoon sugar 165g (Asukal)
- ½ teaspoon salt 3g (Asin)
- 1 large egg Itlog
For the Cheese Coating
- 2 cups grated cheddar cheese 200g (Kinadkad na keso)
- 1 cup powdered milk 120g (Gatas na Powder)
- ½ cup all-purpose flour 60g (Harina)
- 1¼ cups powdered sugar 150g (Asukal)
- ¼ cup butter room temperature, cubed (57g) (Mantikilya)
Instructions
- Start by blooming your yeast. In a small bowl, mix the active dry yeast with warm water (35°C) and 1 tablespoon of sugar. Let it rest in a warm spot for 10 minutes until it becomes foamy.
- While waiting for the yeast, prepare your wet ingredients. In a large bowl, whisk together the melted butter, room temperature milk, egg, remaining sugar, and salt until well combined.
- Once your yeast is foamy, add it to your wet ingredients and stir gently. Now start adding your flour and potato flakes gradually. If you're using a stand mixer, use the dough hook and knead for 10 minutes on medium speed. If kneading by hand, turn the dough onto a floured surface and knead for 15 minutes until smooth and elastic.
- Place your kneaded dough in a greased bowl and cover with a damp cloth. Let it rise in a warm place for 1 hour or until doubled in size.
- While the dough is rising, make your cheese coating. Mix together the grated cheddar cheese, powdered milk, flour, and powdered sugar in a large bowl. Add the room temperature butter cubes and mix until you get a crumbly mixture. Break up any large clumps with your fingers.
- After the dough has doubled, gently punch it down and divide it into 30 equal pieces (about 45g each if you're using a scale). Roll each piece into a ball.
- Take each ball and roll it generously in the cheese coating mixture, pressing gently so the coating sticks well. Place each coated ball on a baking sheet lined with parchment paper, leaving space between each piece.
- Let the coated bread pieces rise again for 30 minutes in a warm place. Don't let them rise too long or they'll lose their shape.
- While they're doing their second rise, preheat your oven to 150°C.
- Bake the bread for 15-17 minutes until they're lightly golden. Don't overbake - they should still be soft and fluffy inside.
- Let them cool on a wire rack for 10 minutes before eating. They're best enjoyed warm, when the coating is still slightly crispy and the inside is soft and tender.
Tips from Lola's Kitchen
- Use potato flakes for the softest, most tender bread
- Don't skip the second rise, but don't let it overproof
- The cheese coating should be very generous
- Keep dough slightly sticky for softer bread
- Use fresh yeast for best results
- Room temperature ingredients are crucial
Traditional Serving Suggestions
- Serve warm for breakfast with hot chocolate (tsokolate)
- Perfect for merienda (afternoon snack) with coffee
- Ideal as pasalubong (food gift) when visiting friends/family
- Part of traditional Filipino breakfast spread with pandesal
Troubleshooting Common Issues
- Bread is too dense:
- Yeast might be old
- Dough wasn't kneaded enough
- First rise was too short
- Coating falls off:
- Butter in coating was too warm
- Coating wasn't pressed firmly enough
- Dough surface was too dry
- Bread browns too quickly:
- Oven temperature too high
- Rack position too high
- Need to calibrate oven
Ingredient Alternatives
- Potato flakes: Mashed potato (same amount)
- High-grade flour: All-purpose flour + 1 tablespoon vital wheat gluten
- Powdered milk: Regular milk powder
- Cheddar cheese: Quick-melt cheese or processed cheese
- Active dry yeast: Instant yeast (use 25% less)
Storage & Reheating Instructions
- Room temperature: 2 days in airtight container
- Refrigerator: 1 week in airtight container
- Freezer: 3 months, wrapped individually
- Reheating: 10-15 seconds in microwave or 5 minutes in 150°C oven
Variations
- Ube Cheese Bread
- Add 2 tablespoon ube extract and purple food coloring to dough
- Pandan Cheese Bread
- Replace water with pandan extract
- Double Cheese
- Add 1 cup grated cheese to dough
- Mini Version
- Make 45 smaller pieces (30g each)
Frequently Asked Questions (FAQs)
Q: Why is my dough not rising? A: Check yeast freshness and ensure proper temperature (27-32°C/80-90°F) for proofing. Q: Can I make this ahead? A: Yes! Shape and freeze before second rise. Thaw overnight and let rise before baking. Q: Why use potato flakes? A: They create a more tender, moist bread that stays fresh longer. Q: Can I reduce the sugar? A: You can reduce by up to 25% but it will affect texture and authenticity. Q: How do I know when they're done? A: They should be slightly golden and sound hollow when tapped.
Nutrition
Calories: 180kcalCarbohydrates: 22gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 200mgPotassium: 92mgFiber: 1gSugar: 8gVitamin A: 271IUVitamin C: 1mgCalcium: 104mgIron: 0.1mg
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