Uploaded by Maria Teresa Navarrete

How to make Cheese bread lay out

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CHEESE BREAD
INGREDIENTS:
FOR THE DOUGH
1 tablespoon active dry yeast - See NOTE 1
¼ cup warm water
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 Kraft cheese (grated cheese)
½ cup flour
1 ¼ cups powdered sugar
¼ cup butter - softened at room temperature
1 cup powdered milk (skimmed milk)
NOTES
Note 1 - Instant yeast can also use and can be added
directly to the flour or dough. If you are not sure if your
yeast is still active, do the proofing test first.
Note 2 - If you do not have potato flakes, you can use ¼
cup potato flour or all-purpose flour.
PROCEDURE
1. In a small bowl, proof yeast by mixing together the yeast, warm water, and 1 Tablespoon of sugar.
This takes about 3-5 minutes.
2. 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.
3. Add the potato flakes and 2 cups flour and mix until paste-like consistency is achieved.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. Best eaten while still warm.
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