Filipino Cheese Bread - so soft and cheesy!
User Reviews
5
Filipino Cheese Bread - so soft and cheesy!
Description
This Filipino Cheese Bread recipe starts by proofing active dry yeast in warm water with sugar to activate it. The dough combines butter or shortening, milk, sugar, salt, potato flakes (optional), flour, and eggs to create a sticky but workable dough. Kneading develops elasticity, and allowing the dough to rise until doubled ensures a soft crumb. Potato flakes add moisture and help keep the bread soft.
The streusel topping is made separately from grated processed cheese, flour, powdered sugar, butter, and powdered milk, which adds a sweet and cheesy crust layer on top of the bread. This contrast of soft bread and slightly crumbly topping is characteristic of this snack. Baking the bread softens and melds the flavors.
Filipino Cheese Bread is ideal as a snack or breakfast item, offering a balance of savory and sweet from cheese and sugar. It's satisfying on its own or with coffee.
The recipe notes mention instant yeast can substitute active dry yeast without proofing, and potato flour or all-purpose flour can replace potato flakes if unavailable. Adjust flour amounts as needed to achieve the right dough consistency.
Ingredients
FOR THE DOUGH
- 1 tablespoon active dry yeast - See NOTE 1
- ¼ cup water warm
- 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 processed cheese grated cheese, Kraft cheese
- ½ cup flour
- 1 ¼ cups powdered sugar
- ¼ cup butter - softened 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.
Notes
- Instant yeast can replace active dry yeast and added directly without proofing if desired.
- If potato flakes are not available, use ¼ cup potato flour or all-purpose flour instead.
- Adjust flour quantity as needed to maintain a sticky but workable dough.
- Proper proofing of yeast and dough rise is essential to achieve soft, fluffy bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30pcs
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 258mg | 11% |
| Potassium | 111mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 12g | 24% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 150mg | 15% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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