Filipino Style Cheese Bread

Dough

 3 1/2 cups high grade flour

 1/2 cup potato flakes
 1 tbsp active dry yeast
 1/4 cup warm water
 1/2 cup butter, melted
 1 cup milk
 3/4 cup sugar + 1 tbsp sugar
 1/2 tsp salt
 1 egg

Cheese Coating

 2 cups grated cheddar cheese

 1 cup powdered milk
 1/2 cup all-purpose flour
 1 1/4 cups powdered sugar
 1/4 cup butter, cut into small cubes, room temperature

Instructions

1. In a bowl combine together active dry yeast, warm water and sugar. Place in a warm location then set it
aside for 10 minutes.
2. In a mixing bowl add the butter, milk, 3/4 cup sugar and salt then whisk until well combined.
3. Pour in the yeast mixture.
4. 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.
5. 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.
6. 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.
7. 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.
8. Place prepared piece in a baking paper lined baking tray then repeat the procedure with the remaining
dough.
9. 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.
10. Bake in a 150C preheated oven for 15 minutes or until slightly golden in colour.

TVL-11 Bread and Pastry Production Prepared by: Laarni C. Buenaventura

 Pan De Sal
Ingredients:

1-2 tbsp. dry yeast 3 tbsp. shortening or oil

1 cup lukewarm water lard for greasing
1 tsp. salt ½ cup of water
1 tsp. bread improver 3 tbsp. sugar
5 1/2 cups bread flour bread crumbs

Materials:

Clean Cheese Cloth Igniter

Hair net 2 pcs pot holder
Apron
Disposable gloves

Procedure:

1. Dissolve yeast in lukewarm water. Sprinkle 1 tsp. sugar. Allow to stand for 8-10 minutes until mixture
becomes bubbly.
2. Combine water, shortening or oil, salt, bread improver, and 2 tbsp. of sugar. Stir until dissolved.
3. Add yeast mixture. Stir in 2 cups of flour. Beat until it is smooth.
4. Add another cup of flour. Continue mixing until the mixture is smooth.
5. Transfer dough on a floured board and gradually add remaining flour while kneading. Continue kneading
until the dough is smooth and satiny, and blisters appear.
6. Shape into a smooth ball and grease all sides with lard. Place in a slightly greased bowl. Cover with clean
damp cloth. Allow to rise for 1 % hours. Then, punch down dough. Reshape and put it back in the bowl.
Allow to rest for 20 minutes.
7. Cut dough into two. Then roll each half into a round baston about 30 cm x 122 cm.
8. Cut baston into 12 equal pieces. Dredge each piece with bread crumbs.
9. Place them on a greased baking sheet with one side of each piece facing up spread them about 2 % cm
apart . Let it rise until nearly double in size. Then, bake them in a preheated oven at 204,5°C for 12-15
minutes.

TVL-11 Bread and Pastry Production Prepared by: Laarni C. Buenaventura