I wasn’t a big fan of breads back when I was a kid but I have always had a soft spot for some yummy Filipino Cheese Bread. I used to always go to the market with my mom to do some weekly grocery shopping and we would always stop at a bakery off the main street to buy some bread. One of the many goodies that were on display was Filipino cheese bread.
This post is a part of the Filipino Bread series. This series aims to promote well-loved Filipino bread to everyone. Check out the other posts included in this series: #FilipinoBreadSeries .
As I remember, that bakery’s Filipino cheese bread was really yummy, especially after it had just come out of the oven. However, there were times when they sold cheese breads that weren’t as freshly baked as I had wanted them to be and a lot of times the cheese topping kept falling off the bread.
I decided to use my recipe for pandesal as the base for this milky cheese bread and as I had some company coming, it was the best time to test out the recipe that I developed for this cheesy bread. I set some goals for this recipe. I wanted the bread to be:
- with lots of toppings
I crossed the first two off the list because the pandesal recipe that I used pretty much guaranteed that the final bread would turn out soft and milky. I was now stuck with the problem of how to make the topping cheesy and prevent it from slipping off the bread.
I figured the main reason the topping kept falling off was probably the high temperature and humidity in the Philippines (or in Singapore, where I am now hehehe). Due to the heat, the cheese becomes slippery, which makes grating it difficult. The cheese also sticks to the icing sugar and dissolves it. And getting it to stick to the bread? Forget it. Clearly, I had to do something about it.
I stored the cheese in the fridge for a couple of hours to harden it so that it’s easier to grate and mix with the sugar. You may still want to run it through a blender for a second or two though, to get rid of the clumps before popping it back again in the fridge (to prevent it from melting) while you’re working with the rest of the ingredients.
Remove the cheese from the fridge just as you get ready to shape your dough then smother the dough balls with it. Like really smother them with cheese. Roll the dough balls in cheese and sprinkle even more cheese on top.
I served these to my friends and the verdict? It was a success! A real crowdpleaser!Print
What to some more recipes like this?