Filipino Cheese Bread is a Filipino type of bread prepared with flour, milk, butter and eggs coated with a creamy, sweet and savoury Cheese soft streusel.
Filipino Cheese Bread, if you just base it by its name what immediately comes into mind is a savoury gooey cheese flavoured bread right? So that’s what you thought, what you don’t know is that this Filipino is the opposite, its sweet, a bit sticky and its delicious. This is one of the latest bread that was introduced to me when I was still in the Philippines, usually when I was young we only have pandesal, pan de coco, Spanish bread, monay and pan de regla, I never had this until I was in college. Probably the panaderia near our place don’t know how to do this, or it was just a recent creation during the early 90’s.
Anyways the first time I was offered this, I was thinking of a savoury bread, I was wrong too, in fact, I was surprised with my first bite, it was sweet, milky, fluffy and sticky on the outside. The first one I had was from that popular place in San FernandoPampanga, the L.A. Bakeshop, famous for this bakery item. It was my Kapampangan friend who brought some to Baguio when she visited her home back in Pampanga over the weekend. Since then I rarely had this, and only have them when someone from Pampanga, goes back home and brings it back to us as pasalubong.
Today we will be making some of this specialty and it is one of the last Filipino Panaderia favourites I haven’t baked to date. And like my other bread recipes that I use root crops like potato, sweet potato or purple yam, we will use them here as well to give it that moist, soft, stretchy bread we all love.
1/4 cup butter, cut into small cubes, room temperature
In a bowl combine together active dry yeast, warm water and sugar. Place in a warm location then set it aside for 10 minutes.
In a mixing bowl add the butter, milk, 3/4 cup sugar and salt then whisk until well combined.
Pour in the yeast mixture.
Gradually add the flour and potato flakes, if you are using a tabletop mixer change to the kneading hook and knead for 10 minutes. Otherwise, once the mixture can be formed to a ball, place it in a floured surface then knead it by hand for 10 minutes.
Place dough in a non-stick or greased bowl, cover with damp cloth then let it rise for an hour or until it doubled in size.
Prepare your cheese coating, in a large bowl combine all cheese coating ingredients, mix with a spatula until it resembles rough crumbles. Set it aside.
Get your dough then cut it into 3 equal portions. Roll each portion into a long log then cut them into 7-10 pieces (7 if you want larger cheese bread and 10 for smaller size), roll each piece to form a small bowl then roll it in the cheese coating mixture, pressing gently the mixture so it sticks with the dough. It should be generously coated with the cheese coating.
Place prepared piece in a baking paper lined baking tray then repeat the procedure with the remaining dough.
Leave the baking trays with the bread in a warm location then let it rise again for 30 minutes or until it is 1 1/2 of the original size, do not let it rise too much.
Bake in a 150C preheated oven for 15 minutes or until slightly golden in colour.